From the coauthors of Mastering Microwave Cookery (1986) and Microwave Diet Cookery (1988), 35 party menus, sensibly...

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MICROWAVE ENTERTAINING

From the coauthors of Mastering Microwave Cookery (1986) and Microwave Diet Cookery (1988), 35 party menus, sensibly combining microwave and stove-top operations, for occasions ranging from Super Bowl watching to an after, theater black-tie-and-tails dinner (though the match between the occasion and the menu is not always obvious). Meals can be as humble as meat loaf and mashed potatoes or as chichi as the more typical one that opens with baked brie with figs and raspberry vinegar, centers on veal daube with morels and cr‚me fraiche, works in homemade pastry with bell-pepper ""m‚lange"" and salad with microwave-dried (instead of sun-dried) tomatoes, and ends with an ice-cream-pineapple-coconut hot-fudge contrivance called ""pina colada scoop."" With detailed preparation schedules beginning the day before the party, this seems geared to insecure novices who like to be au courant.

Pub Date: Nov. 15, 1989

ISBN: N/A

Page Count: -

Publisher: Simon & Schuster

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 15, 1989