In the 70s, microwave cookbooks were all the rage. Initially,everyone thought it was going to be the same as a regular oven but much faster. Somewhat true, but it was quite apparent that microwaved food didn’t measure up to traditional methods. I remember a very gray looking, rubbery meatloaf my mother tried to foist on our family sometime in the mid 70s.
This book confirms my theory that microwaves are great for reheating, but I am convinced these recipes will turn expensive meats into some leathery gray concoction. Case in point: the duck a’ l’orange in the second picture. The other pictures were a concern since the dishes were situated on a bunch of rocks.
Weed and upgrade, please!
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