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The Basic Basics Combination & Microwave Handbook

The Basic Basics Combination & Microwave Handbook - The Basic Basics Series

Revised and updated edition

Paperback (30 Jul 2014)

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Publisher's Synopsis

The original edition of this best-selling handbook was published in 1988 and has never been out of print. It has now been entirely revised and updated for today’s new higher-powered machines. This is THE essential guide and handy reference book for microwaves, combination microwaves and convection microwaves. It is NOT a recipe book; it provides an A-Z guide on how to plan, prepare and cook over 200 everyday foods on easy to read tables with settings and timings. Got a whole sea bass to cook? Look it up and you’ll know precisely at what temperature (for the combination oven), at what setting (for a microwave) and for how many minutes. The book is divided into sections for fish & shellfish, poultry & game, meat, vegetables, pasta & rice, eggs & cheese, grains, nuts & pulses, sauces, fruit & puddings, breads, cakes & sweets, savouries, drinks and essential foods & ingredients.

About the Publisher

Grub Street

Grub Street is an award-winning small, niche independent publisher, publishing only books on cookery and military aviation history. Voted International Publisher of the Year at the World Cookbook Awards in 2000, a number if our cookbooks have won prizes over the years. Most recently, these have included the highly acclaimed Ice Creams, Sorbets and Gelati by Caroline and Robin Weir. This was voted cookbook of the year by the Guild of Food Writers in 2011. The Complete Robuchon, by the influential chef Joel Robuchon, was awarded with Best Translation at the Gourmand Awards in 2010.

Book information

ISBN: 9781909808072
Publisher: Grub Street Publishing
Imprint: Grub Street
Pub date:
Edition: Revised and updated edition
DEWEY: 641.5882
DEWEY edition: 23
Language: English
Number of pages: 160
Weight: 264g
Height: 158mm
Width: 234mm
Spine width: 14mm