Microwave Cooking for One

by Marie Smith

Overview

"A range of recipes that experienced cooks will appreciate." --Publishers Weekly

"Marie T. Smith [is] the veritable high priestess of microwave food preparation."
-Design*Sponge

"A spunky up-and-comer in the microwave cuisine arena." -PWxyz

Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal both for individuals who live alone and for those who share busy, modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy cleanup. Dishes include Flounder with Stuffing, Flaky Homemade Biscuits, Momma's Chicken Cacciatore, and Pound Cake. Discover a world of convenience for every meal of the day!

This cult favorite has been featured by The Tonight Show Starring Jimmy Fallon, Washington Post, The Mindy Project, BuzzFeed, Huffington Post, About.com, Dangerous Minds, Anorak, SF Weekly, Livestrong, Nutrition Know How, Serious Eats, and more. This uniquely practical guide to wholesome and efficient cooking emphasizes the importance of measured portions, careful timing, and the right utensils when cooking with a microwave. Inexperienced chefs will be able to cook like professionals with these more than three hundred easy-to-follow recipes. As an extra bonus, included are instructions for easily doubling or tripling a recipe when you need more to go around.

Product Details

ISBN-13:	9781565546660
Publisher:	Pelican Publishing Company, Incorporated
Publication date:	12/31/1999
Pages:	276
Product dimensions:	5.90(w) x 8.90(h) x 0.80(d)

About the Author

Marie T. Smith (1933-1987), a former resident of Lakeland, Florida, was an experienced microwave chef and teacher who wrote a microwave cooking column for the Plant City Post. She frequently attended microwave symposiums and was an expert in many areas of microwave cookery and technology.

Table of Contents

	Acknowledgments	vi
	Introduction	1
	Breakfast	13
	Soups	27
	Sandwiches	39
	Egg, Pasta, and Rice Dishes	55
	Vegetables	81
	Sauces and Preserves	105
	Salads	115
	Fish and Shellfish	119
	Beef	143
	Other Meats	165
	Poultry	185
	Beverages and Snacks	191
	Cakes and Frostings	197
	Cookies and Candy	217
	Pies	225
	Puddings and Custards	231
	Desserts	245
	Index	249

Editorial Reviews

Smith's 300-plus recipes rarely take more than a half hour to prepare, and often less than that. Advanced models of microwaves can now brown, saute and roast, as well as boil and steam, for a range of recipes that experienced cooks will appreciate. Neophytes will be helped by the thorough instructions on such basics as soft-boiling eggs. Smith's practical bent is further evidenced by her tips for using leftover raw ingredientsthere's an entire chapter on preserves, relishes and sauces. Her thoroughness fails though when she presents a long list of kitchen utensils that are identified by brand name rather than general description so that one doesn't know whether conventional pots and pans can be substituted. November

Publishers Weekly - Publisher's Weekly