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Le meilleur livre de cuisine four à convection par Linda Stephen (2003, livre de poche commercial)-
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- Achat immédiatLe meilleur livre de cuisine four à convection par Linda Stephen (2003, livre de poche commercial)
Livraison :
4,63 USD (environ 4,16 EUR) USPS Media MailTM.
Lieu où se trouve l'objet : Dunnellon, Florida, États-Unis
Délai de livraison :
Estimé entre le mar. 24 sept. et le sam. 28 sept. à 43230
Retours :
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Numéro de l'objet eBay :234976445261
Dernière mise à jour le 07 sept. 2023 22:08:28 Paris. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- 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
- Genre
- Cooking, Science
- Topic
- General, Methods / Special Appliances, Mechanics / Thermodynamics
- Item Weight
- 13.4 Oz
- Item Width
- 7 in
- Number of Pages
- 192 Pages
À propos de ce produit
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
Topic
General, Methods / Special Appliances, Mechanics / Thermodynamics
Publication Year
2003
Illustrator
Yes
Genre
Cooking, Science
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
Intended Audience
Trade
LCCN
2005-363925
Dewey Edition
21
TitleLeading
The
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.
Photographed by
Shapiro, Mark
Dewey Decimal
641.5/8
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
Synopsis
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., 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 Souffl , Baked Ham with Apricot Glaze . Convert and adapt your favorite recipes Information on oven settings Menu suggestions Cookware recommendations Convection toaster oven recipes, 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 Soufflé, Baked Ham with Apricot Glaze. *Convert and adapt your favorite recipes *Information on oven settings *Menu suggestions *Cookware recommendations *Convection toaster oven recipes AUTHOR: 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. 8 pages of colour photography
LC Classification Number
TX840.C65S74 2003
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