Microwave Gourmet

Microwave Gourmet

by Barbara Kafka
     
 

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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

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Overview

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.

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Editorial Reviews

Publishers Weekly - Publisher's 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 - Library Journal
Kafka's fans have been reading her recipes and instructions for the microwave oven in bits and pieces in the New York Times and elsewhere, and will surely welcome this book. Her thorough and creative approach is simply the best in the field. She's ``finicky about weghts, measures, size of dishes and kinds of coverings,'' and has become a convert to the ``virtues of microwave cookingrapidity, simplicity and perfect results.'' The scores of recipes include classic preparations such as sauce espagnole, tuiles, various risottos, borscht, and beignets. Kafka's culinary ingenuity is displayed, for example, in her instructions for coconut milk and for shrimp butter. There are really two books in one here: the recipes and a ``Dictionary of Foods and Techniques,'' wonderfully useful. A new standard, well-priced and highly recommended. SP

Product Details

ISBN-13:
9780688157920
Publisher:
HarperCollins Publishers
Publication date:
01/28/1998
Series:
Cookbook Library Series
Pages:
576
Product dimensions:
7.00(w) x 9.25(h) x 1.29(d)

Read an Excerpt

Chicken Dinner in Twenty Minutes

Serve this chicken dish over rice and with broccoli on the side. Boil water for the rice before doing anything else. Cook the rice (on top of the stove) and the chicken (in the microwave oven) at the same time. Cook the broccoli while you season the rice. Set out crusty French bread and chilled white wine, and you have a chicken dinner on the table in twenty minutes.
Serves 2 to 3

2 whole chicken breasts, skinned, split
   and boned

1 small ripe tomato, cored and sliced
   1/4 inch thick

1 medium zucchini, trimmed and
   sliced 1/4 inch thick

1 leek, trimmed and sliced 1/4 inch
   thick (including I inch of the green)
1/2 bunch flat-leaf parsley, coarsely
   chopped

3 tablespoons Chicken Broth (page
   314) or canned chicken broth

1 tablespoon olive oil

1 teaspoon kosher salt

6 grinds fresh black pepper

1 1/2 tablespoons fresh lemon juice

1 Arrange chicken pieces over half of a 12-inch round platter so that the pieces are fanned out but do not touch. Fan tomato slices opposite chicken and place zucchini in center. Scatter leeks and parsley over all.

2 Stir together remaining ingredients and drizzle over chicken and vegetables. Cover tightly with microwave plastic wrap. Cook at 100% for 9 minutes.

3 Remove from oven. Uncover and serve. Spoon the ample cookingjuices over the rice and broccoli or whatever you are serving with the chicken.


Pork Chops in Tomato Sauce

If there is a meal easier than this, I don't know it. No one will know that you make it using jarred spaghetti sauce. The only important thing is that it tastes good. This dish is meant to be served with spaghetti or linguine, with the sauce from the chops poured over the pasta. Since the chops are thin, they sop up a maximum of flavor. One chop and a portion of spaghetti and sauce feeds me; but I have known a small, if admittedly athletic, person to inhale 3 chops. You will have to be the judge. When you have figured it out, allow about 2 ounces of dry pasta per person. That makes 4 ounces if each person eats 3 chops, and 12 ounces if there are 6 eaters like me. I usually make about 1/2pound of pasta and figure it will work out. Toss pasta with 1 tablespoon of olive oil before adding sauce. Serves 6, 1 chop each

6 thin pork chops (1/2 to 3/4 inch thick),
   about 2 pounds

1 cup bottled spaghetti sauce

1 tablespoon olive oil

3 large cloves garlic, smashed and
   peeled
2 tablespoons chopped parsley

Large pinch dried thyme

Kosher salt

Freshly ground black pepper

1 Arrange chops in a 12-inch square dish with their bony sides against the sides of the dish.

2 Stir together spaghetti sauce, olive oil, garlic, parsley, and thyme and spoon over chops. Cover tightly with microwave plastic wrap. Cook at 100% for 8 minutes.

3 Insert an instant-reading thermometer right through the plastic into the thickest part of a chop, without touching the bone. If it reads 145!° F., the chops are done. If it reads less than 145° F., patch plastic with a small piece of wrap and return to oven for 1 to 2 minutes more.

4 Remove from oven and uncover. Stir in salt and pepper to taste andserve.

To serve 1. Use 1 pork chop, 1/4 cup sauce, 1 teaspoon oil, 1 small clovegarlic, 2 teaspoons parsley, a small pinch of thyme, salt, and pepper. Center chop in a 6-inch round dish. Cover tightly with microwave plastic wrap. Cook as for Pork Chops in Tomato Sauce for 4 minutes.

To serve 12. Double all ingredients. Cook in 2 batches: spoon half the sauce over 6 chops and cook as for Pork Chops in Tomato Sauce. Serve the first 6 or keep them warm while preparing the rest.

Microwave Gourmet. Copyright � by Barbara Kafka. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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