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. |
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