Mastering Microwave Cooking [CD-ROM]

Marcia Cone (Author), Thelma Snyder (Author), Michael Geiger (Photographer)

Book Description

Publication Date: September 15, 1986

639 pages

Product Details

• CD-ROM: 639 pages
• Publisher: Simon & Schuster (September 15, 1986)
• Language: English
• ISBN-10: 0671541625
• ISBN-13: 978-0671541620
• Product Dimensions: 9.5 x 7.3 x 1.6 inches
• Shipping Weight: 2.5 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #2,256,616 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars great book - out of print, April 26, 2009

By 

Nancy L. Brodsky (Wynnewood PA USA) - See all my reviews
(REAL NAME)   

This review is from: Mastering Microwave Cooking (CD-ROM)

This is a wonderful book for anyone who wants to use the microwave for more than just reheating leftovers. Unfortunately I think it is out of print.

5.0 out of 5 stars Why Is This Book Out Of Print? It's Fantastic!, December 28, 2010

By 

trilingual1946 "tri" (Kansas, USA) - See all my reviews

This review is from: Mastering Microwave Cooking (CD-ROM)

Really great and comprehensive microwave cookbook that contains virtually all your favorites! Easy, well-written recipes with many variations offered! I especially like the Hungarian goulash with sauerkraut, and the risotto recipe offers perfect results that are a snap to make -- you'll never make risotto the old-fashioned way again!

4.0 out of 5 stars A Classic for the Microwave Chef, October 4, 2009

By 

Celia E. Hales (St. Paul, Minnesota) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Mastering Microwave Cooking (CD-ROM)

Mastering Microwave Cookery. By Marcia Cone and Thelma Snyder. Photographs by Michael Geiger. New York: Simon and Schuster, 1986.

This classic has over 800 recipes, the only source needed for learning and executing microwave cooking. The recipes start with easy directions, and then move to the more complicated (and, perhaps, the better recipes). I have tested seafood and poultry creations, and found them simple to do and tasty. The more experienced microwave chef can use the recipes even without reading the directions.

I purchased this book because I already owned (also available from amazon.com) two other cookbooks by the same authors: Microwave Italian Cookbook; and Microwave French Cookbook. These are more complicated recipes, but highly tasty, and I recommend these as well.

Happy eating!
--Celia Hales Mabry