Like Chinese Cooking with Rocky Aoki (reviewed in Vol. 1, No. 10, December 1986), this is another excellent mixed media approach to the culinary arts. The attractive design combines a 60-minute instructional video with "More Microwaving With Pat Hutt", a 183-page book which can be used in conjunction with the tape. After a basic introduction to the various types of microwave ovens, with tips concerning storage capabilities and acceptable wattage, Pat shows viewers how to prepare various meats (Rolled Prime Rib Roast, Fresh Pork Roast, and English Pot Roast), poultry (Chicken Pieces, Roasted Stuffed Chicken, and Roasted Turkey), vegetables (Fresh Asparagus, Honeyed Carrots, Baked Potatoes, Squash, and Fresh Broccoli), and fish (Shrimp Orleans, Red Snapper, and Fish Fillet Almandine).With microwave ovens a virtual lifesaver for two-career families, this should be a welcome addition for public libraries. (Available from: Best Film & Video, 98 Cutter Mill Road, Great Neck, NY 11021).
Microwave Cooking With Pat Hutt
(1986)/How-to/60 min./$34.95/Best Film & Video/home video rights only. Vol. 2, Issue 3
Microwave Cooking With Pat Hutt
Star Ratings
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