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This is a revised and updated version of the
original, Convection Oven Cookery. Convection ovens
continue to be extremely popular because they cook food more
rapidly, brown more evenly, and use less energy than conventional
ovens. This book discusses the advantages and variety of
convection ovens, as well as more than 100 easy-to-follow recipes,
including breads, meats, side dishes and desserts. 160 pages by
Christie & Thomas Katona.
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