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Cooking With Convection Everything You Need To Know To Get The Most From Your Convection Oven

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PB :
320 Pages
Broadway Books
Pub. Date:
Mar 02, 2005
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When GE needed a speaker on convection for their nationally renowned Pillsbury Bake-Off, they called on convection authority Beatrice Ojakangas. In this practical guide, Beatrice applies her convection expertise to more than 150 great recipes she has created to teach home cooks how to get the most out of their convection ovens. Using surround heat, convection ovens cook and brown food in half the time and at lower temperatures than still ovens, helping to retain food's juiciness and flavor.

With chapters including pizza and focaccia; roasted vegetable soups; roasted beef, lamb, pork and poultry; and savory pies and tarts, readers will want to explore a wide range of tempting dishes such as Baby Popovers with Rosemary and Gorgonzola, Mexican Vegetable Tortilla Soup, Salmon Tandoori with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cardamom Almond Strawberry Shortcakes. This down-to-earth cookbook also enables the home cook to adapt his or her own repetoire to the convenience and ease of convection.

Ideal both for everyday family cooking and easy entertaining, Cooking with Convection is the go-to guide for anyone who wants to know how to use to maximum effect a feature that is standard on so many of today's ranges. Cooking with Convection is in the successful tradition of such bestselling categories as slow cooker books and bread machine books, all of which equip home cooks with the know-how to get delicious results from their innovative home appliances.

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