Microwave Cooking

Microwave Cooking

by J. Knorr, Barbara Feller-Roth
     
 

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Those who want to make short work of putting a home-cooked meal on the table will appreciate Knorr's diverse collection, and fundamental introductory material is included for inexperienced microwave users. A few of the items, notably a pot roast with a cooking time of 32 to 38 minutes per pound, a handful does, no?pk do not take best advantage of the oven. More successful are main dishes like flounder Florentine, baked scallops, hot chicken salad, turkey meatballs and lemon-mint lamb chops. Appetizers include cheddar-sausage quiche and hot crabmeat spread. Knorr's toothsome stuffings do not even need a bird, and it is a shame there are only a few. However, the basic recipe and its pork-sausage or corn-bread variations make a good start. Grand Marnier cream torte, Dutch apple pie and mint-chocolate crumb ice cream crown the meal. Fresh-herb vinegars, spicy picnic mustard, pear chutney and such beverages as butterscotch hot chocolate and mulled wine complement the main recipes. Knorr is a home economist and food writer. Photos not seen by PW. (Oct.)

Product Details

ISBN-13:
9780897211598
Publisher:
Meredith Books
Publication date:
10/01/1988
Series:
California Culinary Academy Series
Pages:
127

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