Title: The Complete Convection Oven Cookbook
Author: Robin Donovan
Publisher: Rockridge Press
“These dishes utilize convection cooking to its full advantage to produce not just fast meals, not just healthy meals, but mouth-wateringly delicious meals your friends and family will love,” Robin Donovan writes in the introduction of her book, The Complete Convection Oven Cookbooks: Essential Recipes and Easy Cooking Techniques for Any Convection Oven.
~ What ~
This one-hundred-and-forty-four-page paperback targets those who are interested in cooking with a convectional, not conventional, oven. After an introduction, the book is divided into ten sections that contain over seventy-five recipes, followed by listings of pesticides on food, measurement conversion tables, and recipe and topical indexes.
The first chapter explains what a convection oven is, the different types, and how to use and cook with it successfully, and the next chapter has four pages of cooking charts plus how to adapt regular recipes to convection heating. The remaining eight sections have recipes that are divided into appetizers and snacks, vegetables, fish and seafood, poultry, beef, lamb, and pork, breads, and cakes, cookies, and desserts.
Each recipe includes the type of convection to use, oven temperature, and setting under its title, followed by a short descriptive paragraph. The ingredients are on the outside of the page in using order, followed by the serving size, preparation time, cooking time, and if it is can be made in under thirty minutes or is vegetarian, vegan or gluten-free. Numbered instructions are on the inside of the page. Several have added tips.
~ Why ~
When we remodeled our kitchen, the only available downdraft oven we could use included convection, which I never used until my daughter-in-law insisted we cook a holiday turkey in it. From that day forward, I have become a convection cooking addict. I like that there are varied recipes in this book, ranging from simple to complex.
Some of the notable recipes are Baby Dutch Babies with Fruit & Whip Cream, Bakes Eggs in Creamy Tomato Sauce, Crispy Barbeque Roasted Chickpeas, Oven-Fried Garlic Fries, Maple-Glazed Brussel Sprouts, Corn & Chard Gratin, Roasted Cod with Olives & Lemon, Salmon Potpie with Phyllo Crust, Crunchy Baked Dijon Chicken, Stacked Chicken & Green Chile Enchiladas, Juicy Oven-Grilled Bacon Cheeseburgers, Rosemary-Balsamic Roasted Pork Loin, Easy No-Knead Bread, Focaccia with Olives & Oregano, Very Berry Pie, and S’Mores Brownie Bars.
~ Why Not ~
Those who do not have a convection oven may not want this book, but the recipes could be altered to conventional cooking. Others may have issues with the many ingredients and more complicated instructions of some meals. Some may prefer recipes with caloric content due to dietary restrictions.
~ Wish ~
Knowing that all ovens are different, I have been testing mine when baking, unsure if I am under or over cooking meals. It would be helpful if this book included more charts comparing the times and temperatures of both types of cooking. Being a visual person, I wish there were colored photographs of all completed dishes.
~ Want ~
If you have a convection oven and are skittish about using it, take the plunge like I did as you love using this book’s ideas and recipes while your oven preheats and cooks fast, browns evenly, retains the food’s moisture, and produces tasty dishes.
Thanks to Callisto Publisher’s Club and the author for this complimentary book that I am under no obligation to review.
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This book can be purchased at https://amzn.to/33VRgRU