MASTERING MICROWAVE COOKERY by Marcia & Thelma Snyder Cone


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Like the home computer, the microwave oven requires considerable rearrangement of traditional tasks. Cone and Synder here try, as simply as possible, to explain how microwaves work, how they can best be utilized in cooking, what utensils and materials function best, and how to judge cooking time for most foods in relation to poundage and mass. Their recipe collection transmogrifies roughly 500 dishes from conventional methods to microwaving. Each recipe is preceded by the amount of time to be allotted before serving and by actual cooking time. The collection starts with various appetizers and snacks, many of which cater to the American family's penchant for eschewing conventional meals and raiding the refrigerator. Assorted marinated vegetables blanched to tender-crisp and chilled, as well as cheese nachos, cater to this trend. Most of the dishes are standard fare, covering the gamut from soup to dessert. The emphasis is on what microwaving does best: stews, fish and shellfish, soufflÉs, and many desserts. Some, like scrambled eggs, seem gratuitous--easier to prepare on top of the stove. The step-by-step directions are clear and help take much of the mystery from microwaving. All in all, a good basic cookbook for owners of microwave ovens.

Pub Date: Oct. 1st, 1986
Publisher: Simon & Schuster