Submitter: Here is another great book in microwavable cooking from 1978 found on shelf at my local public library. It’s got your typical unappealing photos of food. I also question if modern microwaves work the same way an older one would have worked in 1978? I think the wattage is different now? Either way, I think this one is an easy weed.
Holly: I would never think to cook half of this stuff in a microwave! I use the microwave as a quick tool to heat up soup for lunch at work, or to thaw frozen meat, but that’s about it. What am I doing with my life, spending time cooking on a stove??
Submitter: This one busts my buttons. This book was on the new book shelf at my local library. A microwave cook book from 1984! I hope they did not pay for it, and that it was a gift. Not as though that makes it okay. There has to be something newer and more current than this. Love the very 80’s photos.
Holly: Even if it were “new to them,” it makes no sense to put this on a shelf that highlights new books. In fact, it makes no sense to even accept it as a donation. Cute kid on the cover, with the sloppy joe as big as her head, but this is way outdated. Continue reading
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!