Cooking in a Halogen Oven: How to make the most of a halogen cooker with practical techniques and 60 delicious recipes: with more than 300 step-by-step photographs Hardcover – October 16, 2011

Halogen ovens are a fantastic product, they are fast, better at defrosting than any microwave, great for anything that does not require slow cooking, slow cooking use a crock pot. hash browns with almost no oil, acorn squash, breaded chicken breasts, chicken wings. steamed veggies, it cooks them all perfectly. and with the clear glass base you can see when something is perfectly cooked and ready to serve. does not heat up the kitchen like a regular oven , uses less energy. perfect for a couple or single person who still want to eat well at home. This recipe book is the ideal companion to this great new oven. I have baked biscuits in it, broiled a steak, defrosted a whole chicken in it. Have not used my my microwave since i bought a halogen oven. Steve in Cleveland

Many recipes that will do you proud. Nice brilliant pictures. Clear step by step instructions. Gave as a gift & recipient had no problem finding a recipes she could use immediately. There are plenty of recipes for "company dinners" or meals you would not ordinarily do every week . But great for planning ahead.

Each Recipe includes the American Values Example: 2tbs of Butterand has some very unique recipes for some amazing Dishes!

I love this book. It has more recipes that I like to eat I espeacially enjoy the cottage pie.

The media could not be loaded. I preordered this from Amazon. I deleted my written opinion and thought I would put as much of the cookbook on video as possible.So, you get the Table Of Contents, Index, then I will flip through the actual recipes quickly because Amazon will not allow me to show the recipes in detail. The video is more to give you an idea of all the recipes in the book with a basic view of layout, pics and the type of foods covered.Click "Enlarge Screen" for best view and click "Pause" to view a section in more detail.Honestly, I have not found this book to be of much help. I have learned through "trial and error." I love my Secura oven and use it daily. If it died today, I would not hesitate to purchase another. The learning curve is not bad. One thing to remember, while viewing the food while cooking, the light will give the impression the food is not as brown as you might think. When you start to see browning, check the food frequently or you might burn it without realizing it. Always flip your food halfway through cooking.Hope this helps.Thanks

This cookbook is wonderful! Full color pictures and a ton of fantastic recipes! From vegetarian to hearty meat lovers it has a little bit of everything! A+

I bought this for a friend who is a chef because I wanted a unique gift. He loves it! Roasts and bakes exactly as indicated, in a short time compared to a regular oven. The results are very good and the clean up is easy. Great size for a small home.

Contained nothing I wanted to make. Will use to refer to 2 pages which contain cooking times. Uninspired recipes will not inspire you.UPDATE: Decided to take another look to see if I could find something good to cook for friends whom I've been trying to convince to buy themselves a convection oven.I believe the author is Australian. American translations for ingredient names appear in parenthesis: aubergine=eggplant, baby courgettes = zucchini. The same recipe calls for 250 g (9 oz.) passata--it's some kind of vegetable, I think. Never heard of it and no translation was provided...Metric measurements occur first and I find it distracting: centigrade/farenheit, grams/ounces. Author states that Americans should use 20 oz, instead of 16 oz when her instructions say 1 pint...There's a recipe for Fish Pie. It's made with Flaked Haddock, Prawns, milk, spinach, potatoes and boiled eggs.Chickpeas, lentils, red cabbage, squash, parsnips, lamb, and goat cheese seem to be the author's favorite ingredients.How about some Red Lentile and Butternut Casserole or Baked Spinach and Polenta or Coconut and Vegetable Curry--or how about some Falafel Wraps with Tzatziki! The last (untranslated)dish contains among other ingredients: chickpeas, spring onions (scallions), cucumbers, yogurt, coriander (cilantro). I hate cilantro!I'm not a picky eater but...