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When a whole new technology appears, it will require quite some time for cooks to arrive at grips in what that novel appliance can certainly accomplish in the kitchen. Linda Stephen's Best Convection Oven Cookbook takes your home cook in the frontiers of convection cooking. Long utilized in restaurants, convection ovens speed cooking as well as out heat by blowing hot air around the oven and across the food. But cooks unused to the phenomenon end up overcooking or undercooking. Stephen explains how to adapt recipes by shortening baking time or reducing baking temperature. Her recipes add a phyllo-wrapped chicken and spinach pie, a baked version of spaghetti carbonara suited to brunch, and mustard-garlic coated prime rib of beef. Flank steak with polenta takes advantage of convection broiling. Canadian cuisine appears in Tourtiere and within the use of genuine Canadian peameal bacon. There may also be specially engineered recipes for convection toaster ovens, compact versions in the standard models. Mark Knoblauch
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289 pages of mouth-watering recipes with tips and suggestions. (Sue Ade Log Cabin Democrat (Conway, AZ) 20070710)
[This book] reduced the problem greater than the cookbook that came with my convection oven. (Phyllis Steinberg Sun-Sentinel News Group [Syndicated Columnist] 20031016)
This cookbook is often a very welcome and a lot needed guide. (Barbara Solomon Jennis Cookbook Digest 200310)
Linda Stephen does an excellent job suggesting go-withs, variations and methods helpful in creating recipes as well as getting the ingredients. (Myrna Collins Appleton Post-Crescent 20030806)
An interesting, eclectic recipe collection with something to interest just about any taste. (Cheramie Sonnier Baton Rouge Advocate )
I give while using convection oven a "thumbs up" and am grateful I reached review The Very Best Convection Oven Cookbook. (Irene Watson Reader Views )
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