Microwave Cooking for One by Marie T. Smith

From the Publisher

Cooking for one doesn't have to mean opening a can of soup or living on dry sandwiches and frozen dinners. With the help of a microwave oven and Microwave Cooking for One, the person cooking for himself can easily learn to prepare delicious, satisfying meals in minutes. The recipes in Microwave Cooking for One are ideal for individual cooks, whether they live alone or share busy, modern households. Fresh, appetizing meals can be prepared to satisfy personal preferences while fitting tight schedules. The diet-conscious can resist the temptation to overindulge by following these perfect-for-one recipes. All of the dishes in this cookbook can be completely prepared in the microwave oven, saving the cook the time, money, hassle, mess, and waste so often involved with conventional cooking. Cleanup is a breeze when everything is prepared in the microwave in simple containers and without the oils and fats used in traditional sauteing, frying, and broiling. Inexperienced cooks will be delighted with these easy-to-follow recipes. Coquilles St. Jacques, Chicken Parmesan, Eggs Florentine, Asparagus Soup, Chocolate Custard, and Peach Souffle are all easier to prepare in the microwave. With almost 300 recipes, Microwave Cooking for One offers plenty of possibilities for breakfast, lunch, dinner, and snacks. And when you begin with a recipe for one, it's easy to double or even triple a dish if you need more food to go around. Author Marie Smith emphasizes the importance of using measured portions, careful timing, and the right utensils. A detailed list of the utensils needed and a discussion of common ingredients found in many of the recipes are included. Hints are offered on how to shop for and store ingredients when cooking for one. Uniquely practical, Microwave Cooking for One belongs in nearly every modern kitchen.

Publishers Weekly

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

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• Table of Contents

Table of Contents