Toasted: The New Toaster Oven Cookbook

Steve Pitt is a Toronto-based freelance writer and an award-winning journalist. He has written many young adult and children's books, including Day of the Flying Fox: The True Story of World War II Pilot Charley Fox.

Behold the mighty toaster oven—able to cook whole meals using just a
fraction of the energy required by a traditional oven and capable of
making food appear much more appetizing than its space-age cousin, the
microwave. For people with small families and/or small kitchens, the
toaster oven should be the cooking appliance of choice, but all too
often the little toaster oven is relegated to mere cheese melts and
leftover pizza slices while its energy-guzzling siblings get the glory
work.

Toasted might help change all that. The author provides more than 90
soul-satisfying toaster-oven recipes, ranging from appetizers to full
main courses to delicious desserts. Hauschel was raised in a
Greek-Canadian household, so many of her recipes have a Mediterranean
focus. Just a few of the dishes she features are Olive Walnut
Bruschetta, Bifsteaki Hellas (Greek-style steak), Goat Cheese and
Chutney-Stuffed Chicken Breasts, Yemista (mint-stuffed vegetables),
Moroccan Chicken, Hungarian Chicken Paprika, Slow-Roasted Beef Short
Ribs, Southern Catfish, Crab-Stuffed Poblano Chilies with Mango Salsa,
Italian Cod, Carrot Loaf with Lemon Cream Cheese Icing, and Cambi Cheese
Cookies.

All recipes are written in easy-to-follow instructions and the portions
are usually designed from two servings for main courses to four servings
for appetizers and desserts. Sixteen color photographs show the dishes.
This book is perfect for students away from home for the first time,
singles just starting out on their own, and empty-nesters who still want
that big-meal taste without the big-meal waste.