Best-selling cookbook authors present a new collection of 850 recipes designed to maximize the potential of the microwave to save busy cooks time and energy when cooking and include information on how to buy the right microwave oven. Reprint.
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Book Description
Editorial Reviews
From Publishers Weekly
Anderson and Hanna ( The New Doubleday Cookbook ) here share methods, recipes and words to the wise in an exhaustive yet wholly accessible new work. As devoted to technique and information as to recipes, they've admirably achieved their stated purpose: "to assemble between two covers the most complete, up-to-date information available about microwaving." Included is advice on cooking a vast variety of mostly fresh or fresh-frozen foods that many of us may never have considered microwaving. Anderson and Hanna tell us how to hard-cook and poach eggs, peel peppers, cook a roux, roast a turkey--even how to remedy a pale-skinned microwaved bird by finishing it off in a traditional oven. While some recipes (Szechuan chili pork with broccoli in bean sauce, chiles rellenos) are decidedly international, others are versions of continental cuisine and traditional Americana. Standouts are oven-barbecued chicken, lamb chops braised with wine and herbs,stet comma, plse./mm and veal shanks with capers, carrots and sour cream. The authors are Newsday and Los Angeles Times syndicate columnists.
Copyright 1991 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Copyright 1991 Reed Business Information, Inc. --This text refers to the Hardcover edition.
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More About the Author
Winner of six best-cookbook awards and a member of the James Beard Cookbook Hall of Fame, JEAN ANDERSON is one of America's most trusted cookbook authors, a careful researcher and painstaking recipe-tester. She credits her Cornell food chemistry courses plus years in the New York test kitchens of THE LADIES' HOME JOURNAL for teaching her the absolute necessity of recipes that work.
In addition to writing cookbooks, Anderson writes food and travel pieces for major American magazines and newspapers, among them BON APPÉTIT, FAMILY CIRCLE, FOOD & WINE, the late, lamented GOURMET, MORE, THE NEW YORK TIMES, and TRAVEL & LEISURE.
Known as the 'RECIPE DOC' because she loves nothing better than diagnosing and solving cooking problems, Anderson was for several years the "red phone" both at GOURMET and THE FOOD NETWORK. Got a recipe prob? Click on www.jeanandersoncooks.com and Anderson will do her best to solve it.
Photo by Rudy Muller.
In addition to writing cookbooks, Anderson writes food and travel pieces for major American magazines and newspapers, among them BON APPÉTIT, FAMILY CIRCLE, FOOD & WINE, the late, lamented GOURMET, MORE, THE NEW YORK TIMES, and TRAVEL & LEISURE.
Known as the 'RECIPE DOC' because she loves nothing better than diagnosing and solving cooking problems, Anderson was for several years the "red phone" both at GOURMET and THE FOOD NETWORK. Got a recipe prob? Click on www.jeanandersoncooks.com and Anderson will do her best to solve it.
Photo by Rudy Muller.
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