Article: 'Cooking with Convection'

'Cooking With Convection'

"Cooking With Convection" (Broadway Books, 2005, $17.95) is by Beatrice A. Ojakangas.

Convection ovens cook with "surround heat," and generally take less time than a conventional oven to cook and brown, Ojakangas explains. She says there are millions in use now, but identifies a dearth of recipes specifically adapted for them. Her book features some 150 recipes.

How America eats

That's a huge question, but some pointers emerge in answers to a poll of readers of Bon Appetit, summarized in a recent issue of the magazine. The survey quizzed readers about their top food, travel and entertaining choices.

Among the food preferences, salsa is respondents' favorite ...

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