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El mejor libro de cocina para horno de convección de Linda Stephen (2003, libro de bolsillo comercial)-

Texto original
The Best Convection Oven Cookbook by Linda Stephen (2003, Trade Paperback)
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En buen estado
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Ubicado en: Dunnellon, Florida, Estados Unidos
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Entrega prevista entre el lun. 24 jun. y el jue. 27 jun. a 43230
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N.º de artículo de eBay:234976445261
Última actualización el 07 sep 2023 22:08:28 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
En buen estado: Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, ...
ISBN
9780778800675
Book Title
Best Convection Oven Cookbook
Publisher
Rose Incorporated, Robert
Item Length
10 in
Publication Year
2003
Format
Trade Paperback
Language
English
Illustrator
Yes
Item Height
0.5 in
Author
Linda Stephen
Genre
Cooking, Science
Topic
General, Methods / Special Appliances, Mechanics / Thermodynamics
Item Weight
13.4 Oz
Item Width
7 in
Number of Pages
192 Pages

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Product Information

Good general recipes created for use in a home convection oven. Included are information on oven settings, how to convert and adapt your favorite recipes as well as general tips and food safety.

Product Identifiers

Publisher
Rose Incorporated, Robert
ISBN-10
0778800679
ISBN-13
9780778800675
eBay Product ID (ePID)
2504294

Product Key Features

Book Title
Best Convection Oven Cookbook
Number of Pages
192 Pages
Language
English
Publication Year
2003
Topic
General, Methods / Special Appliances, Mechanics / Thermodynamics
Illustrator
Yes
Genre
Cooking, Science
Author
Linda Stephen
Format
Trade Paperback

Dimensions

Item Height
0.5 in
Item Weight
13.4 Oz
Item Length
10 in
Item Width
7 in

Additional Product Features

Dewey Edition
21
Reviews
I've had a convection oven for about six years and I have to admit that I really never did understand how to use it. I've read about it and I've tried it; but wasn't convinced of the difference from a conventional oven until I got serious and started reviewing The Best Convection Oven Cookbook. During holiday meals I've attempted to use the oven for many dishes at one time and ended up with a juggling dance. Now I understand that with a convection oven there is no need for juggling and because of the constant circulation of air I can even bake as many as six sheets of cookies (if I had that many racks) at one time. For the purpose of this review we are asked to test out three recipes. I could hardly wait to give my first test and was open to try Tourtiere, a French Canadian dish that is very popular in Quebec. I make this dish often but was open to try this recipe and bake it convection style. The filling itself was different than what I normally make. I only use allspice and cinnamon where this recipe called for savory, thyme, cloves and cinnamon. We like this variation as well. I cut down baking time by about 15 minutes which on busy days is a godsend. Wanting to go all out on the test, I tested Roast Prime Rib of Beef. Again, for the size of the roast, I cut down the roasting time by about 12 hour. The sauce of mustard, garlic, thyme, and Worcestershire sauce was a nice addition. I served the roast with Turnip and Apple Mash which was a great complement. Although the suggested cooking temperatures of the roast and the mash were different, it didn't make any difference. I'm not sure if I saved any time on cooking the mash in the convection oven because it just went in with the roast. The third recipe I tested was Chocolate Almond Torte because I wanted to know if using a convection oven made any difference in a baked product. The torte itself is delicious; its rich and the orange zest adds to the flavor. From my knowledge of making other tortes and cakes, I saved about 10 minutes on the baking time. I do believe the cake baked more even and that is because of the circulating heat and the cake didn't have the hump in the middle. I give using the convection oven a "thumbs up" and am grateful I got to review The Best Convection Oven Cookbook. There are many recipes I will be making now that I've been convinced using a convection oven does save time and gives a more even heat distribution. So at this point you can tell I'm jazzed about this new find!, Linda Stephen does a good job suggesting go-withs, variations and techniques helpful in creating recipes or even buying the ingredients., I give using the convection oven a "thumbs up" and am grateful I got to review The Best Convection Oven Cookbook., 289 pages of mouth-watering recipes with tips and suggestions that enhance the handful of recipes that are gratuitously included in manuals supplied with convection ovens.
Lccn
2005-363925
Photographed by
Shapiro, Mark
Target Audience
Trade
Dewey Decimal
641.5/8
Lc Classification Number
Tx840.C65s74 2003
Table of Content
Acknowledgments Introduction About Convection Cooking Oven Settings Convection Bake Convection Roast Convection Broil Converting and Adapting Recipes Cookware and Containers General Tips Food Safety About These Recipes Convection Toaster Ovens Appetizers and Soups Fish and Seafood Poultry Meat One-Dish Suppers Vegetables and Salads Breakfast, Brunch and Lunch Quickbreads and Cookies Desserts Convection Toaster Oven Index
Copyright Date
2003

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