Cooking With Convection (Paperback) by Ojakangas, Beatrice
Paperback; Published 3/2/2005; 320 Pages; ISBN 9780767915311
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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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This cookbook is mostly for large convection ovens, and I do not feel it will be as useful with the toaster oven with convection that I purchased.
This book got me cooking, and I now own 4 convection cook books. This book helped me confidently adapt foods with no recipes by following similar guidelines. Thank You!
This is the best Convection Cooking cookbook I have ever used. I have others but none compare. I have made a lot of the recipes and everyone has raved about them. They were also very easy. Also, I love having the roasting, baking charts included. First ones that have ever made sense. I have recommended this book to others already. Would love to see convection oven information on all your recipes. I RV full time and this has certainly made my cooking easier. Thanks
I like shortcuts and cooking the convection way saves time.
I found this helpful in the use of my new countertop convection oven.
I got the Food network Convection/Rotiserre Oven for Christmas. Now I am happy to get the cookbook. It has a lot of receipes that I will use. Thank youj
answered several of my guestions on convection cooking
I was unhappy with this book. The recipes were not of a more family type and the instructions for convection were poor.
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Convection ovens have a fan situated at the back of the oven that circulates the heat. This allows for the heat to be more quickly and evenly distributed throughout the oven. As a result, food can be cooked more quickly since it's more evenly surrounded by heat.