159 Pages
Publisher: Tiller Press
Release Date: April 20, 2021
The book is divided into the following categories.
Basics
Breakfast and Brunch
Pizza and Flatbreads
Toasts, Crostini and Sandwiches
Appetizers and Snacks
Side Dishes
Sheet Pan Dinners
Casseroles and One-Dish Dinners
Meats and Mains
Desserts
Breads
In the beginning of the book, the author lists the basics for toaster ovens. This includes settings, toasting and things to have in your pantry. They also give tips to buy a toaster oven and clean it. I appreciate that the authors say the cooking times are estimates. I find a lot of recipes list a cook time, but the temperature of my oven might be higher or lower. This causes the recipe to be either over done or under done. Most recipes also include the convection oven variation.
The recipes in the book are easy to follow and the ingredients are readily available in most pantries and grocery stores. I use my toaster oven all the time but forget how versatile it really is. This book has inspired me to try to use it more.
The recipes for the maple bacon, baked French toast with maple bourbon syrup, and apricot coffee cake in the breakfast & brunch category sound amazing. I cannot wait to try them along with caramelized onion dip, honey bourbon-glazed chops with sweet potatoes & apples, chicken Wellington, roasted garlic shrimp, chocolate caramel pecan cupcakes, glazed apple crostata, southern-style biscuits, bacon cheddar biscuits, and the garlic cheese pull-apart bread.
