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Microwave Cooking for One Plastic Comb – June 30, 2002
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From Publishers Weekly
Smith's 300-plus recipes rarely take more than a half hour to prepare, and often less than that. Advanced models of microwaves can now brown, saute and roast, as well as boil and steam, for a range of recipes that experienced cooks will appreciate. Neophytes will be helped by the thorough instructions on such basics as soft-boiling eggs. Smith's practical bent is further evidenced by her tips for using leftover raw ingredientsthere's an entire chapter on preserves, relishes and sauces. Her thoroughness fails though when she presents a long list of kitchen utensils that are identified by brand name rather than general description so that one doesn't know whether conventional pots and pans can be substituted. November
Copyright 1985 Reed Business Information, Inc.
From the Publisher
Cooking for one doesn't have to mean opening a can of soup or living on dry sandwiches and frozen dinners. With the help of a microwave oven and "Microwave Cooking For One", the person cooking for himself can easily learn to prepare delicious, satisfying meals in minutes. The recipes in Microwave Cooking For One are ideal for individual cooks, whether they live alone or share busy, modern households. Fresh, appetizing meals can be prepared to satisfy personal preferences while fitting tight schedules. The diet-conscious can resist the temptation to overindulge by following these perfect-for-one recipes.
All of the dishes in this cookbook can be completely prepared in the microwave oven, saving the cook time, money, hassle, mess, and waste so everything is prepared in the microwave in simple containers and without the oils and fats used in traditional sautéing, frying and broiling.
Inexperienced cooks will be delighted with these easy-to-follow recipes. Coquilles St. Jacques, Chicken Parmesan, Eggs Florentine, Asparagus Soup, Chocolate Custard, and Peach Soufflé are all easier to prepare in the microwave. With almost 300 recipes, "Microwave Cooking For One" offers plenty of possibilities for breakfast, lunch, dinner and snacks. And when you begin with a recipe for one, it's easy to double or even triple a dish if you need more food to go around. --This text refers to the Paperback edition.
Top customer reviews
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I am now making delicious spare ribs and seafood muffins (see page 141) and having a banquet with my cats. The other day I made a wonderful Rhubarb Pudding Cake (see page 211) and had a birthday party for Mr. Pawly Shore. I don’t know when his birthday actually is so I just go by the date that I got him from the shelter. I’ve learned to double-up and even triple-up on the ingredients so that I can make extra servings for myself the next day. When you know you’re going to be eating alone tomorrow again…might as well make extra.