- Paperback: 575 pages
- Publisher: William Morrow Cookbooks; 1st Pbk. Ed edition (1997)
- Language: English
- ISBN-10: 0688157920
- ISBN-13: 978-0688157920
- Product Dimensions: 7 x 1.3 x 9.2 inches
- Shipping Weight: 2.2 pounds
- Average Customer Review: 68 customer reviews
- Amazon Best Sellers Rank: #409,104 in Books (See Top 100 in Books)
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Microwave Gourmet Paperback – January 7, 1998
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About the Author
Barbara Kafka is the bestselling author of Roasting: A Simple Art, which won a Julia Child Cookbook Award, and Party Food. She writes on a regular basis for The New York Times, is a TVFN (Television Food Network) regular, and contributes to numerous food magazines. She lives in New York City and Vermont.
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Oh, one tip from me - Sugars and fats cook very well in the microwave. Kafka came up with a diet version of this book, but it is not as good or as useful.
I find Barbara to be inspirational. Her work "Roasting" describes a way to think about cooking food that only accomplished and seasoned chef's seem to know and appreciate. She is not afraid of heat, understands the value of high heat and how to think clearly about the use of heat.
Microwave Gourmet opens a world seemingly unknown to most Americans. Unfortunate. Barbara Kafka is a seasoned explorer and mistress of all microwaved. If you give her calm and experienced thinking a chance, your world in the kitchen will change. And, it will shift dramatically the way you think about food, your ability to prepare and, most importantly, the meal you create. She describes exactly why every sort of edible morsel behaves the way it does in the thrall of microwave activity and how to manage assembly, preparation and production of an incredible meal.
But if you are a beginning cook and think the microwave is for leftovers and popcorn? Make this your Bible. It's worth it just for the section in the back that gives tested information on cooking any veggie nearly including oddments like cardoons and anise (though I've had to improvise on some Asian veggies).
Beyond the boilerplate of why microwave over oven, I move now, onto the specifics of Kafka's cookbook, over the Good Housekeeping. As you can probably guess, the Good Housekeeping is better for everyday, average recipes because that is basically what Good Housekeeping does. The Kafka cookbook, however, covers these but also expands into what I actually would call gourmet cooking. Granted, she did not include the array of photos found in the Good Housekeeping cookbook, but she did include so many amazing and tasty recipes that rely on more than just a basic knowledge of standard ingredients that, honestly, I put her food at among the best I've cooked in my microwave.
Good luck in making your choice.
Let me say first that if you like pretty pictures accompanying your recipe selections this book, or at least this version, is not for you. The pictures found within are minimal and in black white accompanying easy to read and understand text. Kinda drab and boring but efficient and gets the job done. Its also nice that the text is large and easy to read, no squinting needed.
The interesting thing about this book are some of the more 'interesting' recipes you will find as you start to explore it more. While many of the recipes within look very useful it didn't take long to stumble upon 'Fried Brains' and 'Dijon Snails'. Also, it was a nice surprise to find recipes for 'Kimchi' and 'Chocolate Truffles' amongst those for 'Swordfish' and 'Borscht'. Obviously for a book about how to cook in a microwave the selection is not as limited as you may first think.
For the right price definitely worth checking out and should make a nice addition to the modern chef's kitchen.
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