Title: Mistitled: should be "Lots of Bland Recipes, Little Information"
Product review: Having just bought a new range with a convection oven, I had hoped this book would come in useful for teaching me how to convert my own recipes so that they would work, especially since the instruction guide that came with the range was somewhat unhelpful. No joy, though: "Cooking with Convection" is really just a collection of somewhat bland, Scandinavian-inspired American-style recipes that can be completed using a convection oven.As an aside, why are there more pork recipes in this book than recipes for beef, chicken, and lamb combined? I don't begrudge people eating pork, but why such an emphasis on one meat over others?
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