Search Advanced SearchView Cart   Checkout   
 Location:  Home » Wine Glasses » General » Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven  
The Oenophile Network Blog & Forum Links
Wine Blog
Wine Forum
Categories
•Wine Glasses
•Wine Books
•Wine Decanters
•Wine Periodicals
•Wine Openers
•Buckets & Chillers
•Stoppers & Pourers
•Wine Education & Fun
•Wine Accessories
•Wine Racks
•Wine DVDs
•Gourmet Gifts
•Artisan Cheeses
•Other Books
•Other DVDs
•Other Home & Garden
•Other Kitchen
Related Categories
• General
Baking
Cooking, Food & Wine
Subjects
• General
Cooking, Food & Wine
Subjects
Books
• Paperback
Binding (binding)
Refinements
Books
• Printed Books
Format (feature_browse-bin)
Refinements
Books

Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven

Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven

zoom enlarge 		Author: Beatrice Ojakangas
Publisher: Broadway
Category: Book

List Price: $17.95
Buy New: $10.64
You Save: $7.31 (41%)



New (32) Used (14) from $7.25

Avg. Customer Rating: 4.0 out of 5 stars 38 reviews
Sales Rank: 5110

Media: Paperback
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 1.1
Dimensions (in): 7.7 x 7.4 x 0.9

ISBN: 0767915313
Dewey Decimal Number: 641.58
EAN: 9780767915311
ASIN: 0767915313

Publication Date: March 8, 2005
Availability: Usually ships in 1-2 business days
Similar Items:

  • The Convection Oven Bible
  • The Best Convection Oven Cookbook
  • Sharp R-820JS .9-Cubic Foot Grill 2 Convection Microwave, Silver
  • Pop It in the Toaster Oven: From Entrees to Desserts, More Than 250 Delectable, Healthy, and Convenient Recipes
  • Convection Oven Cooking
Editorial Reviews:

Product Description
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.

Customer Reviews:   Read 33 more reviews...

3 out of 5 stars need more information for usage   September 19, 2008
The book sent with the machine does not have enough instructions for a two
person family. I need tow cook 2 cornish hens, not 4. I cannot see where I
would re-cook the other 2 if I froze them. Also more info on re-heating the frozen left-overs.


2 out of 5 stars Mistitled: should be "Lots of Bland Recipes, Little Information"   July 13, 2008
 1 out of 1 found this review helpful

Having just bought a new range with a convection oven, I had hoped this book would come in useful for teaching me how to convert my own recipes so that they would work, especially since the instruction guide that came with the range was somewhat unhelpful. No joy, though: "Cooking with Convection" is really just a collection of somewhat bland, Scandinavian-inspired American-style recipes that can be completed using a convection oven.

As an aside, why are there more pork recipes in this book than recipes for beef, chicken, and lamb combined? I don't begrudge people eating pork, but why such an emphasis on one meat over others?


5 out of 5 stars convection cooking   June 17, 2008
We have our first convection oven so we purchased "Cooking with Convection". It has been an excellent purchase.


3 out of 5 stars Convection - large cooking   May 16, 2008
 1 out of 1 found this review helpful

Good book, but not for me at this time. This is good for homes with large convection ovens, not for counter-type; disappointed didn't help me. Maybe replacing regular oven with large convection, will be ahead with this book ;-( For now sitting on my bookshelf.


5 out of 5 stars Convection Cooking   April 26, 2008
 0 out of 1 found this review helpful

The cookbook arrived in a timely manner, however I haven't made any of the recipes from the cookbook at this time. It looks to be of great help when learning how to use a convection oven.

Powered by Associate-O-Matic

Customer Service
Contact Customer Service
Ordering
Tracking Your Package
Shipping Information
Domestic Shipping Rates
International Shipping Rates
Returns
Gifts & Gift Certificates
Privacy & Security
Subcategories
•Mass Market
•Trade
Untitled Document Disclaimer: This is an Amazon storefront - the products referenced on this site are manufactured and sold by parties other than the Oenophile Network. The Oenophile Network makes no representations regarding either the products or any information vendors offer about their products. Any questions, complaints, or claims regarding the products must be directed to the appropriate manufacturer or vendor, or to Amazon.com.