Convection Oven Cookery (2 Revised edition)

This is a revised and updated version of the perennial Bristol favourite.

Convection ovens continue to be extremely popular because they cook food more rapidly, brown more evenly, and use less energy than conventional ovens.

Christie and Thomas Katona have written many successful cookbooks, and they introduce readers to the advantages and variety of convection ovens, as well as more than 100 easy-to-follow recipes, including breads, meats, side dishes and desserts.