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Microwave Cooking Cookbooks

Whether you're an experienced user of a microwave oven or new to microwave cooking, these cookbooks will help you perfect your skills.

The Cook-Zen Cookbook: Microwave Cooking the Japanese Way — Simple, Healthy, and Delicious by Machiko Chiba — The Cook-Zen pot is a microwave-cooking innovation that creates amazingly delicious, healthy meals in minutes. This companion cookbook presents more than 80 recipes for Japanese-style veggies, rice dishes, meat, chicken, fish, even desserts, all simplified for home cooks. The Cook-Zen delivers perfectly cooked sushi rice and crisp vegetables every time.

Tout de Suite a la Microwave I by Jean K. Durkee — Home economist and author Jean K Durkee has adapted for microwave cooking the best of the French, Acadian and Creole recipes for which the South Louisiana "Cajun Country" has become justly famous. Learn how to cook a Roux and Gumbo, Crabmeat Mornay, Bananas Foster and more-all in the microwave!.

Tout de Suite a la Microwave II by Jean K. Durkee — Jean K Durkee "goes continental" in her second cookbook with Mexican, Italian and French recipes all for the microwave. All taste-tested recipes from Chicken Enchiladas to Seafood Gumbo to Pralines a l'Orleans!

125 Best Microwave Oven Recipes by Johanna Burkhard — Burkhard brings her culinary expertise to this versatile and convenient appliance with outstanding recipes for delicious main meals in a fraction of the time required by conventional ovens. From the tantalizing Chicken Creole, Beef, Macaroni and Zucchini Casserole to the Salmon Steaks with Creamy Tomato-Dill Sauce there is a variety of recipes for every occasion and taste. Grains and pastas are particularly well suited to cooking in a microwave. Lemon Barley Pilaf with Mushrooms, Asparagus Risotto, Linguine with Broccoli-Tomato Sauce and Tortellini with Basil, Cream and Walnut Sauce are sublime when cooked in the microwave. There is also a wonderful array of recipes for appetizers, side dishes and desserts. The recipes in 125 Best Microwave Recipes reflect the latest technology in microwaves, while recognizing that many cooks still use older microwaves. Rediscover the easy and convenient way to cook with this practical and appetizing cookbook.

Easy Livin' Microwave Cooking: The New Microwave Primer by Karen Kangas Dwyer — This compact cookbook addresses the reasons readers bought microwave ovens in the first place: to save time, money, and energy at every meal, every day. Each recipe requires minimal preparation and uses commonly available ingredients. Illustrated.

Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni — If pairing cookery of the Moghuls — Muslims of Mongolian, Turkish and Persian origin who wielded power in India from the 16th to 19th centuries — with the modern microwave oven seems incongruous, Sahni makes the partnership work. She instructs readers in microwave techniques and speeds the preparation of exotically flavorful Indian food. "Microwave Indian cooking is much the same as stove-top Indian cooking, only faster, neater, and healthier," the author argues, showing us how the microwave can conjure up some snack foods — puppadum, or toasted lentil wafers — and classics such as Bombay sweetish-soursic garlic lentils, scallops with cucumber in coconut sauce, tomato basmati pilaf and pistachio fudge, all of which can, without undue strain, become habit-forming. Included are a section devoted to the preparation of nonalcoholic beverages (e.g., monsoon cooler), as well as a few startling cocktails, and information on where and how to purchase spices, herbs and other specialized ingredients in the U.S. (Publishers Weekly Review, Copyright 1990 Reed Business Information, Inc).

Indian Microwave Cooking by Michael Pandya — Michael Pandya offers a unique approach to Indian cooking, with 150 tasty, time-saving recipes for the microwave. The rich, exotic flavors that make Indian food such a sumptuous experience need hours, sometimes days, to reach their full potential. This makes the microwave, with its power to blend and concentrate flavors, the perfect way to cook Indian food. Steaming, braising, and stewing are the main techniques of the cuisine, and microwaves excel in all of these. Quite simply, Indian microwave cooking means more flavor and healthier food in less time and with less effort. Michael Pandya proves the point with 150 mouthwatering recipes, from foolproof Basmati rice to the perfect jhalfrezi, along with appetizers, soups, curries, breads, sauces, chutneys, desserts, and a wide array of vegetarian options.

A Man, a Can, a Microwave: 50 Tasty Meals You Can Nuke in No Time by David Joachim — The Sunday Star-Ledger cheered it as a ", not to mention spill-proof guide to manly success in the kitchen." And the Detroit News exclaimed, "Dude, this cookbook is for you."

Next came A Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast. Cookbook author Andrew Schloss, who wrote Cooking with Three Ingredients and Dinner's Ready, called the recipes "easy, flavorful ... streamlined and smart. Real food-so good that no one will ever guess your secret is in the can."

Now there's A Man, a Can, a Microwave — and all those "dudes" who helped put the "Grill" book on the New York Times how-to bestseller list will be pleased to know that David Joachim and the editors of Men's Health haven't lost a beat. The 50 guy-friendly, nuke-able meals using packaged ingredients are fun to make and great to eat-and include such tasty dishes as "Italian One-Dish Fish," "Teriyaki Beef with Broccoli," and "Painless Paella." With step-by-step recipes and full-color photos, A Man, a Can, a Microwave, like the previous books in the series, is a perfect gift for anyone learning to cope in the kitchen. Make sure he has a can opener-and a hearty appetite!

Microwave Magic by Carole Bowen — Microwave cooking is quick and simple, perfect for light results that emphasize the true flavor of fresh foods. Microwave Magic brings together recipes selected to make the most of your microwave, proving that they all taste as good, if not better, than when prepared by traditional techniques. Tasty recipes, such as Potato Fish Pie, Chili Con Carne and Fruity Brown Rice Salad make excellent family suppers, while sophisticated dishes include Salmon with Cucumber or Spiced Chicken with Spinach. There are irresistible fruit desserts as well as scones, tea breads and muffins, all of which feature in the baking chapter.

Southern Spice A La Microwave by Marjorie Brignac — Microwave cooking is becoming a way of life for millions of people. But as many microwave users find that meals can be cooked in minutes, they often lose the desire to experiment with unusual dishes. However, convenience cooking needn't be time-consuming and dull, according to this cookbook. Margie Brignac, a microwave specialist and demonstrator, has adapted her favorite Louisiana recipes to microwave cooking, combining timesaving convenience with the flavors of Cajun and Creole cooking.

Microwave Cooking Times at a Glance by Annette Yates — Microwaves are marvelous. Just pop in your food, set the timer and 'ping', it's ready. But for how long should you set the timer? What if the food is frozen? Are you cooking a snack for one or a meal for the family? Does the dish need covering, stirring or turning during cooking? Does the power of the machine make a difference? Here Annette Yates gives you all the answers, in a clear, straightforward layout. Tips and hints about preparing and cooking different types of food, as well as the length of cooking time required, are all included, with tables giving at-a-glance advice for all wattages, 500w to 1000w. And it's all arranged in A-Z sequence for speedy reference. This book is the essential guide for everyone with a microwave — singles, couples, families, students, new cooks - whatever your experience, whatever your microwave.

Microwave Gourmet by Barbara Kafka — The first microwave cookbook ever introduced by a major food writer — a breakthrough cookbook that challenges all the preconceptions about what one can and cannot do with a microwave. Includes hundreds of entries explaining how different foods react in a microwave. Black-and-white illustrations.

Easy Livin' Low-Calorie Microwave Cooking by Karen Kangas Dwyer — Cutting down on calories, fat, and sodium is easier than ever before with the microwave oven. Foods cook with less fat, retain more nutrients and flavor, and are ready in one-fourth the time of conventionally cooked foods. Karen Dwyer has developed more than two hundred simple, tasty recipes for fish, chicken, lean meats, vegetables, breads, muffins, even desserts-each with fewer than 250 calories per serving. Each recipe also features a nutritional-analysis chart lists the number of calories, the diabetic exchanges, and the per-serving amounts of carbohydrate, protein, fiber, cholesterol, and sodium. Dozens of tips throughout the book help even beginners to master microwave cooking techniques and to enjoy healthy, delicious, easy meals that take minutes to prepare.

Quick Home-Cooked Meals: Letting Your Microwave Work for You (In 30 Minutes or Less) by Maryann Zepp — You want more control over your own and your family's eating. But you still have only limited time for cooking. You'll be tempted to return to your old practice of picking up pre-cooked food on the way home--unless you can find recipes and hints that match your schedule. Quick Home-Cooked Meals is a cookbook that will show you how to manage it all. It is a collection of recipes that are simple, tasty, nutritious, and fast. Most can be made in 30 minutes or less. Learn how to let your microwave make meals, not just heat leftovers. Follow the Menu-Planning Guide for balanced, full meals — in minutes.

The Microwave Cookbook and Primer by Maryann Zepp — Zepp, a home economist who develops new products for a food company, offers a highly readable beginner's guide to microwave cookery, with bold-faced listings of ingredients that stand out clearly from brief, lucid directions. Novices will find reasonable explanations for a variety of functions from defrosting a frozen cake to selecting equipment. Unfortunately, much of the standard repertoire sausage-macaroni skillet, creamed dried beef, meatballs and tomato sauce, jiffy tuna casserole will interest only the most timid of cooks. Also, considering that the oven itself is a timesaver, there is a disappointing reliance on convenience foods, as in the green-bean bake, ham and cheese casserole, fast-and-fluffy orange pie and pina colada cake. However, a few dishes, such as crab quiche or individual salmon loaves, demonstrate that microwaved food can be interesting.

The Well-Filled Microwave Cookbook by Victoria Wise and Susanna M. Hoffman — Although microwaves can be found in over 90 percent of households, the majority of them have been relegated to the role of reheater, defroster, and popcorn maker. Now the authors of The Well-Filled Tortilla Cookbook, who have have spent three years exploring the possibilities of the microwave, have created a collection of 350 innovative, flavorful, at times, whimsical recipes that take full advantage of the "box."

Vegan Microwave Cookbook by Nancy Berkoff — Just about everyone would like to come home to a pot of soup that's been slowly simmering on the stove all day. Or wake up to hot muffins in the morning. Unfortunately, unless you have an enchanted kitchen, these dream dishes are probably not going to materialize until you become acquainted with your microwave.

The Vegan Microwave Cookbook by Chef Nancy Berkoff is your key to terrific vegan meals. Many of the recipes will take under 10 minutes to cook. Others may be more appropriate for entertaining. Helpful advice includes:

  • Converting Traditional Recipes to the Microwave
  • If You Can Boil Water, You Can Cook with a Microwave
  • Microwave Baking and Desserts
  • Curries and Casseroles
  • Microwave Breakfasts
  • Suggestions and Recipes for Holidays, Parties, and Entertaining

Chef Nancy Berkoff is a vegetarian registered dietitian who has cooked meals for one to a thousand. She has over 20 years' of experience working in the food industry. Chef Berkoff has received awards from the American Culinary Federation, California Restaurant Association, and the U.S. Department of the Navy for Culinary Training. Her columns appear in the Orange County Register, Vegetarian Journal, and elsewhere.




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It is a very good cookbook and I have yet to find a recipe that didn't turn out as it was supposed to. —Norm Peterson, Arizona

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