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The Best Convection Oven Cookbook (Paperback)

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ITEM# 2895000

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ITEM#: 2895000

Linda Stephen is a professionally trained chef whose recipes have appeared in several magazines and cookbooks. She also teaches cooking at her own cooking school, Linda's Country Kitchen.

Convection ovens have become increasingly popular because they cook faster and produce better results than conventional ovens. But because they don't work in the same way as a standard oven, preparing your favorite meal can sometimes seem like a challenge. The Best Convection Oven Cookbook provides recipes especially designed for today's convection ovens, with delicious and guaranteed results every time.

Create these appealing convection oven recipes: Oven French Toast with Caramelized Apples, Chicken Satay Quesadillas, Roasted Tomato and Garlic Soup, Tortellini Casserole, Roast Prime Rib of Beef, Southwestern Wings, Maple-glazed Salmon, Cheddar Sage Muffins, Rhubarb Coffee Cake, Easy Cheese Souffle, Baked Ham with Apricot Glaze.

  • Convert and adapt your favorite recipes
  • Information on oven settings
  • Menu suggestions
  • Cookware recommendations
  • Convection toaster oven recipes


ISBN 9780778800675
Genre COOKING / Methods / Special Appliances
Format Paperback
Publisher Date 2003-03-01 00:00:00.0
Publisher Robert Rose Inc
Height 10.0 in
Wdth 7.0 in
Thickness 0.5 in
Unit weight 0.95 lb
Language English
Audience General/trade
Authors Stephen, Linda

Product Reviews

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  • Most Recent

  • good cookbook for noncooks

    I love to cook and I collect cookbooks and recipes. I bought a pressure cooker a while back along with a pressure cooker cookbook since I had never used a pressure cooker before. It was a great cookbook. This one? Not so much. If you're not an accomplished cook, by all means, buy this cookbook. If you know your way around the kitchen, pass. Still on the fence about returning it.

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  • good reference

    I was most interested in general rules for using a convection oven; book does a good job with that. I've yet to figure out what pea bacon is, I suspect it's a Canadian term. generally a good reference to start using a convection oven

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