CDN$ 14.56
  • List Price: CDN$ 19.95
  • You Save: CDN$ 5.39 (27%)
FREE Shipping on orders over CDN$ 25.
Usually ships within 1 to 2 months.
Ships from and sold by Amazon.ca.
Gift-wrap available.
Quantity:1
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 4 images

The Best Convection Oven Cookbook Paperback – Mar 1 2003


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
CDN$ 14.56
CDN$ 14.56 CDN$ 16.37

2014 Books Gift Guide
Thug Kitchen, adapted from the wildly popular web site beloved by Gwyneth Paltrow ("This might be my favorite thing ever"), is featured in our 2014 Books Gift Guide. More gift ideas

Frequently Bought Together

The Best Convection Oven Cookbook + Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven + The Convection Oven Bible
Price For All Three: CDN$ 49.40

Some of these items ship sooner than the others.


Customers Who Viewed This Item Also Viewed



Product Details

  • Paperback: 192 pages
  • Publisher: Robert Rose (March 1 2003)
  • Language: English
  • ISBN-10: 0778800679
  • ISBN-13: 978-0778800675
  • Product Dimensions: 17.8 x 1.3 x 25.4 cm
  • Shipping Weight: 431 g
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: #21,642 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Booklist

When a new technology appears, it takes a while for cooks to come to grips with what that novel appliance can actually accomplish in the kitchen. Linda Stephen's Best Convection Oven Cookbook takes the home cook into the frontiers of convection cooking. Long used in restaurants, convection ovens speed cooking and even out heat by blowing hot air around the oven and across the food. But cooks unused to this phenomenon find themselves overcooking or undercooking. Stephen explains how to adapt recipes by shortening baking time or reducing baking temperature. Her recipes include a phyllo-wrapped chicken and spinach pie, a baked version of spaghetti carbonara suited for brunch, and mustard-garlic coated prime rib of beef. Flank steak with polenta takes advantage of convection broiling. Canadian cuisine appears in Tourtiere and in the use of genuine Canadian peameal bacon. There are also specially designed recipes for convection toaster ovens, compact versions of the standard models. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review

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. (Sue Ade Log Cabin Democrat (Conway, AZ) 2007-07-10)

[This book] helped me far better than the cookbook that came with my convection oven. (Phyllis Steinberg Sun-Sentinel News Group [Syndicated Columnist] 2003-10-16)

This cookbook is a very welcome and much needed guide. (Barbara Solomon Jennis Cookbook Digest 2003-10-00)

Linda Stephen does a good job suggesting go-withs, variations and techniques helpful in creating recipes or even buying the ingredients. (Myrna Collins Appleton Post-Crescent 2003-08-06)

An interesting, eclectic recipe collection with something to appeal to almost any taste. (Cheramie Sonnier Baton Rouge Advocate 2004-02-12)

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! (Irene Watson Reader Views 2011-02-11)

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

3.7 out of 5 stars
Share your thoughts with other customers

Most helpful customer reviews

6 of 6 people found the following review helpful By S. L. Toll on Sept. 12 2003
Format: Paperback
I just got my first convestion oven and wanted a cookbook to assist me in learning how to prepare foods. This cookbook does an adequate job. There is some excellent basic information on convection ovens in general. The recipes however are a bit "fancy" for everyday meals. I'd of appreciated more basic roasting, baking and broiling times and suggestions. If you're looking for basic recipes - this isn't the book for you. I should mention though, there are precious few convection cookbooks out there and of the 3 I purchased, this one was the best.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
3 of 3 people found the following review helpful By Mrs. L. M. Peterson on Feb. 14 2004
Format: Paperback
This cookbook includes great convection oven information and tips (plus some basics that cookbooks typically have, but that other convection oven cookbooks do not have).
For example, it:
Includes COOKING TIMES and TEMPERATURES. This is important to note because temperature settings vary based on manufacturer and features of the convection oven. Consequently, one convection oven may take 30 minutes at 350 degrees to make a recipe, while another convection oven may need 45 minutes at 375 degrees to make the same recipe. Because of this, most convection oven cookbooks that I've seen DO NOT include ANY times or temperatures for their recipes. A first-time convection oven user, like myself, probably wouldn't know how to determine recipe cooking times and temperatures for their particular convection oven, nor do I think they would want to.
(The convection oven I bought is the Haier convection oven and rotisserie, model RTC1700 (consumer model of the industrial version), from Wal-Mart On-Line (not in stores, $145, shipping for my location $20, free return shipping if you don't like it or its defective), among other sources. This model fits most user's existing regular-size cookware and cookie sheets. A BIG complaint about other models is that owners had to buy new cookware that made them feel as if they were cooking with KID cookware.)
Includes CHART of SAFE TEMPERATURE LEVELS for DONENESS of MEATS. With varying convection oven settings, first-time users may undercook (hopefully not overcook) their meat. But how do you know if it's undercooked to the point that it is unsafe to eat? This information is also helpful for determining steak doneness, e.g., rare, medium-rare, well-done, etc.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
3 of 3 people found the following review helpful By Mrs. L. M. Peterson on Feb. 14 2004
Format: Paperback
This cookbook includes great convection oven information and tips (plus some basics that cookbooks typically have, but that other convection oven cookbooks do not have).
For example, it:
Includes COOKING TIMES and TEMPERATURES. This is important to note because temperature settings vary based on manufacturer and features of the convection oven. Consequently, one convection oven may take 30 minutes at 350 degrees to make a recipe, while another convection oven may need 45 minutes at 375 degrees to make the same recipe. Because of this, most convection oven cookbooks that I've seen DO NOT include ANY times or temperatures for their recipes. A first-time convection oven user, like myself, probably wouldn't know how to determine recipe cooking times and temperatures for their particular convection oven, nor do I think they would want to.
(The convection oven I bought is the Haier convection oven and rotisserie, model RTC1700 (consumer model of the industrial version), from Wal-Mart On-Line (not in stores, $145, shipping for my location $20, free return shipping if you don't like it or its defective), among other sources. This model fits most user's existing regular-size cookware and cookie sheets. A BIG complaint about other models is that owners had to buy new cookware that made them feel as if they were cooking with KID cookware.)
Includes CHART of SAFE TEMPERATURE LEVELS for DONENESS of MEATS. With varying convection oven settings, first-time users may undercook (hopefully not overcook) their meat. But how do you know if it's undercooked to the point that it is unsafe to eat? This information is also helpful for determining steak doneness, e.g., rare, medium-rare, well-done, etc.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
1 of 1 people found the following review helpful By Weetart Ed on April 6 2009
Format: Paperback
I loved her cook book and it helped with our new convection oven. I bought two books by the same author only to find that 70% of the recipes in both were the same ones. I love the book but I wish such things would be mentioned int he descriptions.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Look for similar items by category


Feedback