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Review“The solid counsel in this crucial book will support you go from convection novice to convection expert in record time–and fast results are what convection ovens are all about.” —Rick Rodgers, author of Thanksgiving 101, Christmas 101, and Celebrations 101. From the Inside Flap When GE necessitated a speaker on convection for their nationally famous Pillsbury Bake-Off, they called on convection authority Beatrice Ojakangas. In this practical guide, Beatrice applies her convection expertness to more than 150 outstanding recipes she has developed to instruct home cooks how to get the most out of their convection ovens. Using “surround heat,” convection ovens cook and brown feed in half the time and at lower temperatures than “still” ovens, helping to retain food’s juiciness and flavor. With chapters including pizza and focaccia; roasted vegetable soups; roasted beef, lamb, pork and poultry; and savory pies and tarts, readers will want to explore a wide range of tempting dishes such as Baby Popovers with Rosemary and Gorgonzola, Mexican Vegetable Tortilla Soup, Salmon Tandoori with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cardamom Almond Strawberry Shortcakes. This down-to-earth cookbook also enables the home cook to adjust his or her own repetoire to the comfortableness and ease of convection. Ideal both for every day family cooking and easy entertaining, Cooking with Convection is the go-to guide for any individual who wants to recognise how to use to greatest or most complete or best possible effect a feature that is popular on so a lot of of today’s ranges. Cooking with Convection is in the successful tradition of such bestselling categories as slow cooker books and bread machine books, all of which equip home cooks with the know-how to get delicious results from their modern home appliances. About the AuthorBEATRICE A. OJAKANGAS is the author of more than two dozen cookbooks, including an necessary guide to convection cooking. She has written for Bon Appétit, Gourmet, Woman’s Day, Family Circle, Redbook, Cooking Light, and Ladies’ Home Journal, and has appeared on TVFN, Martha Stewart Living, and Baking with Julia. Ms. Ojakangas also teaches cooking classes throughout the country. She lives in Duluth, Minnesota.

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Most helpful customer reviews

242 of 242 people found the following review helpful.
A MUST for any Convection Oven Owner!
By K. Wilson
Our new home has a convection oven which I had heard is the best thing since sliced bread but I had never used one. I read the manufacturer directions and was no more clear on how to use the darn thing with my own recipes. So, I purchased this book because of all the great reviews and boy, they weren’t lying. This book is great. Not only does it give you some super recipes (The Banana Bread recipe in this book is the best I have ever made!) but it gives you approximate times and cooking temps for many items so you can adjust your own recipes. This book is a MUST for any convection oven owner in my opinion

170 of 174 people found the following review helpful.
For Beginners and Old Hands alike, this is a very good book
By T. Barnes
We looked around and thumbed through several other convection cookbooks in our local bookstores and ordered this one before it came out. It not only arrived 2 days early, but was the most complete convection cookbook we have seen. From telling us what works best to what doesn’t, to the many tables and information provided (many recipes), this was by far the most detailed. Having worked in food service for a number of years during and after college, when we remodeled our home kitchen, we bought double convection ovens to replace the one oven we previously had. It has been a wonderful experience for my wife as she has never cooked with convection before. One thing to note, most of your old pans that you used in a conventional oven will not work as well or not at all in a convection option oven. But it is well worth the additional expense of a few new pans for the rewards you will get from this cookbook.

96 of 96 people found the following review helpful.
Very comprehensive
By Dan C
This book, though probably not perfect, deserves 5 stars in my opinion, because there is nothing else that comes close to covering the subject as well. If you have a convection oven, obviously you’ve read through the manual and chased down some recipes, so you know basically what a convection oven offers. My problem was figuring out how to cook food from conventional recipes. This book/author does an excellent job of explaining the key elements of convection cooking, and associating them with various food types. As a result, I now understand which food categories benefit from lower temperatures, which food categories can use shorter cooking times, and when I can take advantage of putting more dishes in the oven at the same time. She covers the various oven settings found on most home convection ovens, and when each can benefit a class of food. Pan types are discussed, and it’s clear why they make a difference. Finally, there are enough recipes in each food class to give a very good understanding of the convection qualities that benefit that particular type of food, making it very easy to extend the knowledge to other similar foods. It’s rare that you find a book done so well (puns intended)!

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