Emphasizes the fundamentals and pleasures of cooking, presents economical, timesaving recipes with calorie counts, and assists in menu planning and table settingCOOKING POULTRY IN A CONVECTION OVEN The principal difference between cooking poultry in a convection oven and a conventional oven is that ... To brown and crispen the surface of a casserole, remove the cover for final 15 minutes of baking. HOW TO ROAST POULTRY Best Birds: Chickens (broiler- fryers, roasters, capons), young turkeys, Rock Cornish hens, pheasants, ducklings, and geese.
|Title||:||The New Doubleday Cookbook|
|Author||:||Jean Anderson, Elaine Hanna|
|Publisher||:||Clarkson Potter - 1985|