Microwave Gourmet

Front Cover
Harper Collins, Jan 7, 1998 - Cooking - 576 pages
1 Review
Learn to use your microwave oven to do everything you hoped it could and more with breakthrough techniques and recipes that will change the way you cook forever.

First published in 1987, Barbara Kafka's Microwave Gourmet redefined the way people thought about the microwave oven. Microwave Gourmet is the only book that clarifies which dishes are at their best when made in the microwave, which are the worst, and why.

There are over six hundred delicious recipes for everything you can conceivably want classics like Filet of Sole with Almonds and Turkey with Cranberry Sauce and Saffron Risotto, plus old-fashioned favorites such as Baked Macaroni and Cheese and an American Chocolate Layer Cake that cook up in five to ten minutes. Microwave Gourmet lets you eat good, homemade food in no time at all.

Microwave Gourmet is an indispensable reference and a ground-breaking book that will change your mind about using the microwave forever.

 

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LibraryThing Review

User Review  - kd9maui - LibraryThing

If I was only allowed one cookbook, I might just pick this one. I have given it to many new brides. No, it is not as classic as Mastering the Art of French Cooking, but it is seminal. There has been ... Read full review

Microwave gourmet

User Review  - Not Available - Book Verdict

Kafka's fans have been reading her recipes and instructions for the microwave oven in bits and pieces in the New York Times and elsewhere, and will surely welcome this book. Her thorough and creative ... Read full review

Contents

INTRODUCTION
11
MICROWAVE BASICS
29
FIRST COURSES
39
SOUPS
81
GOOD GRAINS PASTA
112
FISH AND SEAFOOD
150
FAIR IS FOWL
193
MAINLY MEAT
225
VEGETABLES
259
SAVORY BASICS
313
SAVORY SAUCES
343
DESSERTS
368
JAMS
433
DICTIONARY OF FOODS AND TECHNIQUES
457
Copyright

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About the author (1998)

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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