Convection Oven Cooking Made Simple: A Guide and Cookbook to Get the Most Out of Your Convection Oven, (Paperback)

“Find helpful hacks designed to make convection cooking fast and delicious,” states the back cover of Janet A. Zimmerman's book, Convection Oven Cooking Made Simple: A Guide and Cookbook to Ge the Most Out of Your Convection Oven. ~ What ~ This one-hundred-and-seventy-eight-page paperback targets those interested in understanding, using, and cooking with a convection oven. After an introduction, the book is divided into eight sections that contain one-hundred-and-one recipes, followed by cooking charts, an index, acknowledgments, and the author's biography. The first chapter is an overview of the countertop and full-size convection ovens and how they work, size options, and cookware. The next seven chapters cover recipes of breakfast and brunch, vegetables, sides, and appetizers, seafood, poultry, beef, pork, and lamb, breads and savory pastries, and desserts and sweets. Each one-to-two-page recipe begins with its title, followed by notes of it being gluten- or dairy-free, vegetarian, one pan, or made in under thirty minutes. The serving size, prep/cook times, and ingredients used in order are listed on the left side of the page with numbered directions on the right side. Often added are simple swaps, even easier, save for later, and helpful hacks plus alterations for countertop ovens. ~ Why ~ A few years ago I installed a built-in downdraft oven with the convection option, but I was always afraid to use it until my daughter-in-law helped me make Thanksgiving dinner. Now sold on its easy, time-saving capabilities, I love having this book of cooking guidelines and unique dishes that sound delicious. I like that one-pan and under thirty-minute recipes are mentioned. Some of the notable recipes are Sausage-Cheddar Scones, Smoked Salmon and Mixed Herb Frittata, Crispy Parmesan Potatoes, Oven Polenta with Roasted Tomatoes, Bacon-Wrapped Herb-Stuffed Trout, Snapper Fillets with Braised Celery, Adobo-Style Chicken and Rice, Roasted Duck Breasts with Oven Fries, Braised Bratwurst and Cabbage, Shawarma-Style Lamb Loin Chops and Potatoes, Cajun Cornbread, Olive Focaccia, Easy Blueberry Streusel Cake, and Candy Bar Cookie Bars. ~ Why Not ~ Those who do not like cooking may not appreciate this book. Some may think the recipes are only for convection ovens, yet they could be adapted to regular ovens. ~ Wish ~ Being a visual person, I wish there were colored photographs of all completed dishes. It would be nice to include caloric content for the recipes. ~ Want ~ If you are nervous about using a convection oven, don't be as this book will calm your cooking insecurities and provide a plethora of delicious, mouth-watering meals in less time and with less effort. Thanks to Callisto Publisher's Club and the author for this complimentary book that I am under no obligation to review. Rating: 4.5 of 5 stars