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Convection Cuisine
by Rene Verdon
Available from Amazon
$0.04
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From Library Journal
Convection ovens are touted as cooking foods more evenly, faster, and more efficiently than other ovens (some do, some don't). Verdon, a former White House chef, restaurateur, and author, offers a varied selection of recipes designed specifically for convection cooking, though all can be cooked in a standard oven as well. The dishes are international in scope, with an emphasis on contemporary French/American cuisine; most are easily prepared and undaunting, though there is a section of "recipes for the brave." For larger collections. JS
Copyright 1988 Reed Business Information, Inc.
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