Download PDF Microwave Gourmet, by Barbara Kafka
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Microwave Gourmet, by Barbara Kafka
Download PDF Microwave Gourmet, by Barbara Kafka
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From Publishers 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. Copyright 1987 Reed Business Information, Inc.
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From 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. SPCopyright 1987 Reed Business Information, Inc.
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Product details
Hardcover: 575 pages
Publisher: William Morrow & Co (September 1, 1987)
Language: English
ISBN-10: 9780688068431
ISBN-13: 978-1199602251
ASIN: 068806843X
Product Dimensions:
7.5 x 1.2 x 9.5 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
69 customer reviews
Amazon Best Sellers Rank:
#1,130,295 in Books (See Top 100 in Books)
A very useful book, filled with good shortcuts (Roasting garlic in the microwave so it pops merrily out of its jacket like a demented stripper? Oh yaaaas.) I have not had the nerve to fry as she says you can, but making stock, soups, and cooking grains is fabulous. Anything that keeps the heat out of the house is fair in my book, and I will shamefully say that I have made a Roux in the microwave (Sorry, folks, but I dislike having the sugars made out of the flour and oil STICK and BURN to my flesh.) If you are cheap, check this out at the library - it has some great tips in the big index at the back. Lots of effort made here (Unlike some El Krapo cookbooks I have seen . . . ) Also, making rice in the microwave is most forgiving (In case you get distracted and miss the boil, this is one you WON'T burn. It will sit in the box waiting, cooking in its own heat, smiling.Oh, one tip from me - Sugars and fats cook very well in the microwave. Kafka came up with a diet version of this book, but it is not as good or as useful.
This is the book that sold me and my mom on getting microwaves in the early 80s. Kafka's notion that the tool is there to enhance nutrition and technique is less radical today.But if you are a beginning cook and think the microwave is for leftovers and popcorn? Make this your Bible. It's worth it just for the section in the back that gives tested information on cooking any veggie nearly including oddments like cardoons and anise (though I've had to improvise on some Asian veggies).
Stacked above my many cookbooks is the revered pile of a few works by Barbara Kafka. From bottom to top, Party Food, Soup, Roasting, Vegetable Love, Microwave Gourmet and The Opinionated Palate. Yet, when I talk with a chef or purveyor of vegetables or meat about Barbara Kafka, I am not surprised to be looking at a blank expression on, the other. Who they say? I am used to an unknowing response. But, why?I find Barbara to be inspirational. Her work "Roasting" describes a way to think about cooking food that only accomplished and seasoned chef's seem to know and appreciate. She is not afraid of heat, understands the value of high heat and how to think clearly about the use of heat.Microwave Gourmet opens a world seemingly unknown to most Americans. Unfortunate. Barbara Kafka is a seasoned explorer and mistress of all microwaved. If you give her calm and experienced thinking a chance, your world in the kitchen will change. And, it will shift dramatically the way you think about food, your ability to prepare and, most importantly, the meal you create. She describes exactly why every sort of edible morsel behaves the way it does in the thrall of microwave activity and how to manage assembly, preparation and production of an incredible meal.
This is the only microwave cook book I have or need. I have purchased many copies for gifts, it is just that good. The cheese sauce just might change your life and if it doesn't then surely the polenta will. The only caution I have is when preparing the meat dishes, make sure your meat matches her recipe. Don't try to use a 3.5 pound roast if the recipe calls for a 2.5 pound roast.
This, the old go-to standard Kafka cookbook, is one of the most valuable cookbooks I own, along with a small assortment of other microwave cookbooks, for one reason: Southern California. If you've ever lived here, you know how hot it gets in the summer. If not, I envy you. When the weather turns here, cooking traditionally becomes untenable, as the heat in the kitchen builds up, spills out, and fills the house. With the microwave, on the nights we can tolerate warm food, we can produce quality meals in about a fourth of the time with very little heat loss. This cookbook, like my others, was written with low wattage microwaves. I happen to own a 750W myself, but if you own a higher wattage, just remember to scale down the power based on your wattage. These recipes were crafted around 700W so I just go full power but if you have a 1000W, take it down to 70%, and so on.Beyond the boilerplate of why microwave over oven, I move now, onto the specifics of Kafka's cookbook, over the Good Housekeeping. As you can probably guess, the Good Housekeeping is better for everyday, average recipes because that is basically what Good Housekeeping does. The Kafka cookbook, however, covers these but also expands into what I actually would call gourmet cooking. Granted, she did not include the array of photos found in the Good Housekeeping cookbook, but she did include so many amazing and tasty recipes that rely on more than just a basic knowledge of standard ingredients that, honestly, I put her food at among the best I've cooked in my microwave.Good luck in making your choice.
I bought this as a cheap addition to my lady's cookbook collection due to the overwhelming positive response it has received elsewhere on-line, including alternate versions you can buy on this site.Let me say first that if you like pretty pictures accompanying your recipe selections this book, or at least this version, is not for you. The pictures found within are minimal and in black white accompanying easy to read and understand text. Kinda drab and boring but efficient and gets the job done. Its also nice that the text is large and easy to read, no squinting needed.The interesting thing about this book are some of the more 'interesting' recipes you will find as you start to explore it more. While many of the recipes within look very useful it didn't take long to stumble upon 'Fried Brains' and 'Dijon Snails'. Also, it was a nice surprise to find recipes for 'Kimchi' and 'Chocolate Truffles' amongst those for 'Swordfish' and 'Borscht'. Obviously for a book about how to cook in a microwave the selection is not as limited as you may first think.For the right price definitely worth checking out and should make a nice addition to the modern chef's kitchen.
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