Book Description
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.


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.

FROM THE PUBLISHER

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.

FROM THE CRITICS

Publishers Weekly

Kafka focuses here on producing interesting, pleasing dishes rather than on teaching readers how to operate their new microwave ovens. Microwaved classics like sauce espagnole may raise conservative eyebrows, but she is, by and large, successful in her attempt. Swordfish with tomato and basil, truite au bleu and catfish fillet with cornbread stuffing make much of the oven's capacity for cooking fish. Recipes range from family dishes, such as chunky beef chili and pork chops with sauerkraut, to company fare, including pheasant with currant cream, squab with seasoned butter under the skin and shad roe with sorrel sauce. Ingredients emphasize fresh items rather than prepackaged shortcuts; in fact, recipes for such pantry items as peach chutney and cranberry sauce are included. Unfortunately, the concluding reference ``dictionary'' is of uneven quality. Vogue food editor Kafka is the Tastemaker Award-winning author of American Food and California Wines and Food for Friends. Illustrations not seen by PW. (September 29)

Library Journal