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Collects recipes for more than eighty sauces for pasta, fish, meat, salads, and desserts, that can be easily and quickly prepared in the microwave oven.
- Sales Rank: #948155 in Books
- Published on: 1989-05
- Original language: English
- Number of items: 1
- Binding: Paperback
- 128 pages
From Publishers Weekly
Is a microwave demi-glace superior to the traditional version expertly prepared? No, but these lucid recipes allow even a reticent or harried cook to embellish simple meals with an enticing selection of flavorful, colorful sauces--and to do so consistently well. The collection includes stocks and basic sauces as well as variations, streamlined modern classics: mustard veloute, basil cream sauce, white wine and mushroom sauce, and a hollandaise prepared in three minutes. Also offered are accompaniments for pasta--Mediterranean olive, lemon-pecan and creamy red pepper puree. Both sweet sesame vinaigrette and wild mushroom salad dressing are supplied. Condiments lemon-orange cranberry sauce, mango chutney and hot salsa will spruce up leftovers. An appendix helpfully lists sauces compatible with assorted types of food. More than 20 pairings are suggested for "light-flavored" fish, for example. Throughout are tips for low-calorie variations, remedies for a curdled batch, etc. Tennison, a food writer for the Chicago Tribune, wrote Glorious Vegetables in the Microwave.
Copyright 1989 Reed Business Information, Inc.
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