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 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
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 289 pages of mouth-watering recipes with tips and suggestions. (Sue Ade Log Cabin Democrat (Conway, AZ) 20070710)

 [This book] helped me far better than the cookbook that came with my convection oven. (Phyllis Steinberg Sun-Sentinel News Group [Syndicated Columnist] 20031016)

 This cookbook is a very welcome and much needed guide. (Barbara Solomon Jennis Cookbook Digest 200310)

 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 20030806)

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

 I give using the convection oven a "thumbs up" and am grateful I got to review The Best Convection Oven Cookbook. (Irene Watson Reader Views )





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