*Yes, I know…the title needs work.
The recipes are done; the book is mostly new content, not duplicated from the blog. Right now I'm finishing up - editing, proofreading, and making sure I have all the pictures I need.
*We've been having two or more rotisserie meals a week for months now, so I can test recipes. I think Diane and the kids are going to string me up on the spit if the book isn't done soon…
A big reason Rotisserie Grilling will be a Kindle e-book is so I can insert videos. Describing how to truss a roast with words is not easy; showing how to truss it in a video is simple. Last weekend was my video shoot - I filmed myself working on the recipes I was testing.
*Other reasons: It's an appliance cookbook for a very small niche. I can't imagine a publisher spending the money to publish it in full color, and I like color pictures. With an e-book, I can stuff it with all the pictures I want and still sell it cheap. Also, I keep most of the money it makes...assuming it makes any money at all. I just hope it earns enough to pay off the meat I bought for recipe testing.
To whet your appetite for Rotisserie Grilling: The Book, here is the beef tenderloin video from last weekend's shoot. I fold my tenderloin over to double up the thickness, giving it more time to develop a crispy crust before it cooks past medium-rare. Enjoy!
Recipe:Looking for a rotisserie beef tenderloin recipe to use with this video? Try this one:
Rotisserie Beef Tenderloin with Shallot Herb Butter and Horseradish Sauce
Related Posts:Video: How to Truss and Spit a Turkey for the Rotisserie
Video: Rotisserie Turkey Legs
Click here for my other rotisserie recipes.
|Check out my cookbook, Rotisserie Grilling.
Everything you could ask about the rotisserie,
plus 50 (mostly) new recipes to get you cooking.
It's a Kindle e-book, so you can download it and start reading immediately!
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