Microwave Gourmet

I've had Barbara Kafka's "Roasting" cookbook for several years and will never part with it, so I guess I shouldn't be surprised that "Microwave Gourmet" is a keeper, too -- but who would have thought that microwave brownies could be so GOOD?! That recipe alone is worth the price of the book. I can make a pan of fudgy raspberry-laced brownies in 20 min. start to finish (I've been known to make them during commercial breaks).From a classic mac- & -cheese that my five year old loves (good-bye fake cheese packets!), to cakes, cookies, and preserves, from Szechuan green beans to her famous risotto, Kafka covers an amazing amount of culinary territory (did you know you can deep-fry in the microwave?). I still have to remind myself to turn to this book when I'm looking for traditional recipes, the ones I normally wouldn't micro-cook; but whenever I look up a dish or a main ingredient I always find something tasty and fast. The Dictionary section at the back is full of useful information for the cook, and there are lists and diagrams of the cookware you'll find most suitable for the recipes as well. Kafka clearly explains how to follow any special micro-cooking directions (making a seal with cling wrap, for example). And as always, her great humor shines through.I've only had the book about 2 months, so I've barely scratched the surface, but so far everything has turned out exactly as described. On my next trip to the states I plan to pick up some glass souffle dishes (I can't seem to find any in Taiwan that don't cost a fortune) so I can try out more of her recipes. Personally, I would never have the patience to experiment with a microwave recipe again and again until it came out right, but thankfully, I don't have to -- Kafka has done all the work, and I get to have all the fun.

I recieved this book as a graduation gift from my aunt. This book, which I revere as a bible, saved me from eating endless meals of delivery pizza and spagettios. Some of the meals are a little too gourmet for a college student, but this book made me the most popular girl in my wing! I highly recommend it to any college student or anyone else.

This book deserves all of the praise it has earned. In addition, the section on time-consuming (because you have to keep checking the steam bath) Steamed Puddings - fabulous, moist cake-like English desserts, including Chocolate, Pear, a spiced pudding, and Papaya - is invaluable, and my initial reason for buying the book. One might want to resist baking conventional cakes in the microwave, but cakes are included, and several I tried emerged exactly as promised. Frostings, too. In addition, there are reduction sauces that you can prepare in minutes, and beautiful soups - Caribbean Fish Stew, cream soups, and much more. The ingredients lists are refreshingly straightforward and do not demand obscure ingredients. Kafka has got microwave cooking completely figured out, she is generous with her know-how, she is an innovator, and best of all - offers great food in this very useful book.

Introductory chapters excellent for understanding how this media works. Last sections alphabetic quick guide to cooking all sorts of things. Recipes are superb--and truly gourmet. Try her home-made mango chutney with home-made curry powder (seeds roasted in the microwave and all!!) As we say in Hawaii: "ONO!!" meaning "the greatest" or "excellent." Heartily recommend this book.

The Microwave Gourmet should be in the kitchen of every man or woman who works for a living. The recipes are simple and FAST -- dinner gets on the table in half an hour or less. The Basic Risotto recipe alone is worth the price of this fabulous book. And the glossary in the back, an alphabetical list of foods and how to microwave them (or NOT microwave them!), is an invaluable aid to any harassed cook in a hurry. Check out the glossary entry for making caramel in the microwave -- you'll never mess up your stove or pots again!