Microwave Fruit and Vegetable Cookbook

Treat your family and friends to the real flavour of fruits and vegetables, cooked to perfection, looking and tasting better than those cooked by any other method.

The microwave cooker makes this possible because its speed in cooking retains the flavour, colour, texture and nutritional value which tend to be lost in traditional cooking.

The advantages of microwave cooking are now extended into the world of fruits and vegetables. Val Collins provides a wealth of information and mouth-watering recipes for a wide range of dishes: soups and starters like chilled artichoke soup, celery and pea soup, Chinese cucumber starter; savoury dishes – try aubergine salad, baked avocados with walnut cheese, green beans Italian style, leeks vinaigrette, tomato and mushroom crumble; delicious desserts and sweets – apple and cream cheese flan, blackcurrant brulee, date crunch pudding; interesting preserves such as apricot and date chutney or spiced cranberry preserve.

Instructions are included for drying herbs, blanching, deep-freezing and defrosting as well as advice given on suitable containers and the combination of microwave and conventional oven use.

The 32 splendid colour plates and attractive line drawings will tempt you to explore your microwave cooking skills. A companion volume to Val Collins’s already successful Microwave Baking, this much-needed book will fill a gap in the modern cook’s bookshelf.