From Publishers Weekly:
Microwave columnist for the New Haven Register and a radio and TV cooking personality, Kreschollek calls herself "the Microwhiz," based on a process of trial-and-error experimentation. Here is her collected wisdom, in a cookbook that shows good sense both in exploiting the potential and avoiding the dangers of the microwave oven. Kreschollek doesn't miss a microtrick, from an effortless way to get clams open to warming peanut butter for easier spreading. She also knows the oven's limitations, especially when it comes to baking. A few recipes, such as the Chinese stir-fry dishes, still seem more like trouble than convenience, but the wide repertoire of everyday dishes, from baked potatoes to moussaka to roast chicken to stuffed trout, make this a good reference.
Copyright 1987 Reed Business Information, Inc.
From Library Journal:
Kreschollek has used radio, newsprint, and television to teach the virtues of the microwave oven. In a casual approach, but still emphasizing the do's and don'ts, her cookbook teaches a sort of home-style cuisine that is very far from Barbara Kafka ( Microwave Gourmet , LJ 9/15/87). A careful enumeration of equipment needed, cooking and standing time, and number of servings precedes each recipe. Helpful "trouble shooting" notes follow. The recipes are rarely venturesome: pot roasts, meat loaf, fruitcake based on a cake mix, baked beans. Some, such as the stir-frys and warming brandy in a snifter, seem better suited to less high-tech techniques. Not for libraries. SP
Copyright 1987 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.