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Editorial Reviews
From Library Journal
Former chefs Wise and Hoffman (Good and Plenty, LJ 12/88) want their readers to take another look at the microwave oven and realize that it can do more than thaw, reheat, and make popcorn. Whether home cooks will start using their microwave to make fruit butters or preserves, or to make (some) recipes that take almost as long as the stove-top version but save on clean-up time, is an open question. In any case, the authors bring impressive credentials to their task. Their recipes?more than 350?are good, and many of their ideas are clever, such as using the microwave to make dried fruits or pickles and condiments of all sorts. Sometimes the ever-so-enthusiastic recipe notes verge on the precious or are slightly off the mark (fish stock "takes a mere 25 minutes in the microwave"?but that's how long most French chefs simmer it). Barbara Kafka's Microwave Gourmet cookbooks became the standard, but this one may well prompt busy cooks to look again. For most collections.
Copyright 1996 Reed Business Information, Inc.
Midwest Book Review
>From unusual snacks to chicken curry, stuffed trout, and side dishes to desserts, the microwave is here used to prepare entire gourmet meals. Essential to this guide are the side boars on successfully organizing the single microwave for an array of preparations; from toasting nuts to making spice infusions.
See all Editorial Reviews
Former chefs Wise and Hoffman (Good and Plenty, LJ 12/88) want their readers to take another look at the microwave oven and realize that it can do more than thaw, reheat, and make popcorn. Whether home cooks will start using their microwave to make fruit butters or preserves, or to make (some) recipes that take almost as long as the stove-top version but save on clean-up time, is an open question. In any case, the authors bring impressive credentials to their task. Their recipes?more than 350?are good, and many of their ideas are clever, such as using the microwave to make dried fruits or pickles and condiments of all sorts. Sometimes the ever-so-enthusiastic recipe notes verge on the precious or are slightly off the mark (fish stock "takes a mere 25 minutes in the microwave"?but that's how long most French chefs simmer it). Barbara Kafka's Microwave Gourmet cookbooks became the standard, but this one may well prompt busy cooks to look again. For most collections.
Copyright 1996 Reed Business Information, Inc.
Midwest Book Review
>From unusual snacks to chicken curry, stuffed trout, and side dishes to desserts, the microwave is here used to prepare entire gourmet meals. Essential to this guide are the side boars on successfully organizing the single microwave for an array of preparations; from toasting nuts to making spice infusions.
See all Editorial Reviews
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