CONVECTION CUISINE

by RenÉ & Jacqueline Mallorca Verdon ‧ RELEASE DATE: Nov. 22, 1988

Chef Verdon, formerly in charge of the Kennedy White House kitchen and San Francisco's Le Trianon restaurant, and Mallorca of Williams Sonoma cookware praise the convection oven for its even heat, essential for soufflÉs, and valuable for cookies, other baked goods and roast meats. Contemporary home cooks will appreciate the faster cooking time. Though anyone can adapt standard recipes without a special cookbook, convection oven owners can draw confidence and convenience from this full range of appetizers, vegetables, main dishes, sauces, and desserts appropriate for convection cooking. The prevailing style is continental-gourmet, with many recipes described as ""special,"" ""spectacular,"" ""sensational,"" ""luxury,"" ""three-star presentations,"" and with little concession to contemporary reservations about rich cream-based sauces. Call it conservative class.

Pub Date: Nov. 22, 1988

ISBN: N/A

Page Count: -

Publisher: Morrow

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 15, 1988

Categories: NONFICTION