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REAL FOOD MICROWAVE by Donovan Jon Fandre

REAL FOOD MICROWAVE

By Donovan Jon Fandre

Pub Date: March 22nd, 1992
ISBN: 0-688-09115-6
Publisher: Morrow/HarperCollins

 It's not clear what TV microwave-chef Fandre means by ``real food'' or what he would call ``unreal food.'' These recipes make free use of prepared ingredients: mixes, packaged stuffing, bottled sauce and dressing, canned and frozen vegetables, even prebaked pizza crusts to finish off in a regular (not microwave) oven. Though he gives in on the pizza, Fandre microwaves many other dishes, such as fish steaks and filets, that take only two or three minutes more in a regular oven, or he chops off some time but adds a step by doing ``combination'' cooking for browning or other effects not achievable with a microwave alone. Occasionally, these procedures and others suggested in Fandre's ``zap tips'' make sense for anyone with a microwave, but mostly they seem devised as ways to employ the appliance. Most of Fandre's recipes range from ordinary to tacky. Like the instant ingredients, they might be in tune with the microwave mentality but won't convert lovers of real food.