Bright Ideas: Microwave and Micro-Convection Cooking

B.J. Busch is Associate Librarian (Access and Information Services) at
the University of Alberta.

Bright has a home-economics degree and is well qualified to prepare a
microwave cookbook, having taught microwave cooking classes for major
appliance stores. This cookbook is the culmination of 15 years of
experimentation with family recipes to ensure proper conversion for
microwave and micro-convection ovens.

Introductory sections cover safe food handling, time-saving tips, and
the nature and technique of microwave cooking. The microwave recipes are
arranged in four categories: appetizers, main dishes, vegetables, and
desserts. A separate section deals with micro-convection cooking, and
the index distinguishes between microwave and micro-convection recipes.

Each recipe is accompanied by the power level or oven temperature,
cooking time, and number of servings, as well as comments (“This is a
favorite in classes. A snap in the microwave.”). Ingredients are
listed in both standard and metric measurements. Serving and garnish
suggestions are often included.

The recipes run from the traditional to the unusual, using ingredients
readily found. Instructions are straightforward and easy to follow,
although occasionally they would be more helpful if they were more
exact. For example, in the herbed leg of lamb recipe, we are told to
microwave on 70 percent power until the centre reaches 115o C, but not
how long this is likely to take. Instructions are given for well-done
lamb, but not for rare. All in all, however, this is a useful addition
to the microwave cookbook shelf.