The Best Convection Oven Cookbook
When a new technology appears, it takes a while for cooks to come to grips with what that novel appliance can actually accomplish in the kitchen. Linda Stephen'sBest Convection Oven Cookbooktakes the home cook into the frontiers of convection cooking. Long used in restaurants, convection ovens speed cooking and even out heat by blowing hot air around the oven and across the food. But cooks unused to this phenomenon find themselves overcooking or undercooking. Stephen explains how to adapt recipes by shortening baking time or reducing baking temperature. Her recipes include a phyllo-wrapped chicken and spinach pie, a baked version of spaghetti carbonara suited for brunch, and mustard-garlic coated prime rib of beef. Flank steak with polenta takes advantage of convection broiling. Canadian cuisine appears in Tourtiere and in the use of genuine Canadian peameal bacon. There are also specially designed recipes for convection toaster ovens, compact versions of the standard models.Mark KnoblauchCopyright © American Library Association. All rights reserved