Cooking with Convection    by Beatrice Ojakangas Order:  USA  Can Broadway, 2005 (2005) Softcover     Reviewed by Mary Ann Smyth The subtitle of Cooking with Convection is 'Everything You Need to Know to Get the Most from Your Convection Oven.' Beatrice Ojakangas (who has three different 30-inch units in her kitchen) realized that no new cookbooks had been written for use with a convection oven since 1980. She claims for the convection oven that 'foods generally cook and brown evenly in considerably less time than in a conventional oven, and at a lower temperature, while retaining juiciness and flavor.' After a general introduction of convection ovens and tips for their use and care, Ojakangas moves on to recipes developed just for these devices. Ready to give your rarely used one a try? Grilling is possible with the convection oven, as well as roasting. Try Roasted Garlic and Parmesan Bread. That's always a winner with my family. How about Oven-Dried Tomatoes with Fresh Mozzarella? Using One Basic Pizza Dough, eight Pizzas are possible. Pick your own choices. Mine would be Roasted Vegetable Pizza. The Savory Pies, Tarts, and Soufflés sound so good, as do the Soups. That's right! Soups! In an oven! Ojajangas swears by the results with the convection oven. Superb recipes for Beef, Lamb, and Pork are suggested, with a cooking chart included for these meats. Poultry gets its day in court also, with a cooking chart and great recipes. Imagine cooking a 24-pound turkey in 3 ¾ to 4 ¼ hours at 300 F. Fish and Shellfish can't be far behind. And what recipes: Sesame-Citrus Tuna Steaks, or Shrimp with Garlic and Lemon on Pasta. Pages of recipes follow for using the oven to cook vegetables. Don't know about you, but veggies are an important part of my diet and these recipes will spruce up my menus. Next come recipes for cooking veggies for salads. Roasting your vegetables makes for increased flavor and uses less oil. Here's a love of mine – Yeast Breads. What kitchen cannot benefit from the wonderful smell of bread baking? Tips for producing the perfect loaves should be read before trying the enticing recipes. This really useful cookbook finishes with Cakes, Cookies, and Desserts. There is no way I could pick out only one recipe from this last category. I looked carefully from recipe to recipe and refuse to make a suggestion. I want them all. Including my downfall – Oatmeal Nut Cookies with Raisins. Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons. Find more NonFiction books on our Shelves or in our book Reviews