Featuring a dictionary of ingredients detailing cooking times and preparation, this comprehensive cookbook-encyclopedia comprises more than three hundred recipes Kafka's fans have been reading her recipes and instructions for the microwave oven in bits and pieces in the New York Times and elsewhere, and will surely welcome this book. Her thorough and creative approach is simply the best in the field. She's "finicky about weghts, measures, size of dishes and kinds of coverings," and has become a convert to the "virtues of microwave cookingrapidity, simplicity and perfect results." The scores of recipes include classic preparations such as sauce espagnole, tuiles, various risottos, borscht, and beignets. Kafka's culinary ingenuity is displayed, for example, in her instructions for coconut milk and for shrimp butter. There are really two books in one here: the recipes and a "Dictionary of Foods and Techniques," wonderfully useful. A new standard, well-priced and highly recommended. SP Copyright 1987 Reed Business Information, Inc.