| Cooking in clay is one of the oldest of techniques and microwave cooking is one of the newest. In this informative little book the two join forces to create tantalizing meals that are easy to prepare and healthful. No longer must you suffer with meat that dries out on the edge before cooking in the middle! The clay cooker uses recycled condensation from food to keep the cooking environment moist. So what shall it be? Tamale Pie or Hawaiian Pork Ribs or Chicken Cacciatore?by Barbara Harris microwave cooking expert Over Recipes for soup meats poultry fish seafood grains and dessert No photos No nutritional analysis Cook s tips 64 Pages paperback 5 3/8" x 8 1/4" |
