|
Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven | 
 enlarge | Author: Beatrice Ojakangas
Publisher: Broadway
List Price: $17.95
Buy Used: $9.13
You Save: $8.82 (49%)
Rating:  37 reviews
Media: Paperback
Pages: 272
Number Of Items: 1
Shipping Weight (lbs): 1.1
Dimensions (in): 7.7 x 7.4 x 0.9
ISBN: 0767915313
Dewey Decimal Number: 641.58
EAN: 9780767915311
ASIN: 0767915313
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Standard used condition.
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
If you own a convection oven, but don’t really know how to use it, this book is for you.
Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn:
*How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the same time
*How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves
*How to roast and bake in a third less time than in a conventional oven while achieving even better results
*How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe
And here are more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes.
By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food’s natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining.
|
| Customer Reviews: Read 5 more reviews...
 Mistitled: should be "Lots of Bland Recipes, Little Information" July 13, 2008
Charlene Vickers (Winnipeg, Manitoba)
1 out of 1 found this review helpful
Having just bought a new range with a convection oven, I had hoped this book would come in useful for teaching me how to convert my own recipes so that they would work, especially since the instruction guide that came with the range was somewhat unhelpful. No joy, though: "Cooking with Convection" is really just a collection of somewhat bland, Scandinavian-inspired American-style recipes that can be completed using a convection oven.
As an aside, why are there more pork recipes in this book than recipes for beef, chicken, and lamb combined? I don't begrudge people eating pork, but why such an emphasis on one meat over others?
 convection cooking June 17, 2008
W. Mathewon (Sun Diego, CA)
We have our first convection oven so we purchased "Cooking with Convection". It has been an excellent purchase.
 Convection - large cooking May 16, 2008
Sara Joy (Florida, USA)
Good book, but not for me at this time. This is good for homes with large convection ovens, not for counter-type; disappointed didn't help me. Maybe replacing regular oven with large convection, will be ahead with this book ;-( For now sitting on my bookshelf.
Convection Cooking April 26, 2008
J. Massey (Oregon)
0 out of 1 found this review helpful
The cookbook arrived in a timely manner, however I haven't made any of the recipes from the cookbook at this time. It looks to be of great help when learning how to use a convection oven.
Great for Beginners and Experienced Convection Cooks April 16, 2008
K Weir (Weare, NH)
Great, simple recipes. Easy to follow instructions. Takes the mystery out of convection. I did not have any idea how much we would enjoy convection roasted meat, poultry, and fish. The recipes in this book are so good. Except for kosher salt, I have had all the spices on hand. Nothing too exotic. This is the gift I give to my friends who have recently updated to convection and they love it.
|
|
|
|
| |
