For the 2.3 million convection and convection/microwave combination ovens sold last year, this cookbook will become the perfect companion. It is the first cookbook that truly explains how to adapt the temperatures and timings of favorite recipes for the convection oven. 20 illustrations.
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Editorial Reviews
From Library Journal
Convection ovens are touted as cooking foods more evenly, faster, and more efficiently than other ovens (some do, some don't). Verdon, a former White House chef, restaurateur, and author, offers a varied selection of recipes designed specifically for convection cooking, though all can be cooked in a standard oven as well. The dishes are international in scope, with an emphasis on contemporary French/American cuisine; most are easily prepared and undaunting, though there is a section of "recipes for the brave." For larger collections. JS
Copyright 1988 Reed Business Information, Inc.
Copyright 1988 Reed Business Information, Inc.
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