Microwave Cooking for One Is the Saddest Book I’ve Ever Seen
Microwave Cooking for One
I happened to be looking around for more books to add to the library and came across something called Microwave Cooking for One. I always tell you to be aware of what is going on inside; like great surgeons or athletes, evaluating your own reactions and thought processes in a detached, rational way to better understand your subconscious motivations. I was shocked at how powerfully I responded to it. Something about this book – the fact that it even exists and that there is an audience for it – makes me deeply sad, in a very profound and emotional way.
(The fake reviews on Amazon are worth the read, so it triggers at least a second glance among other people, as well.)
It upsets me far more than it should. I feel sad for the author, who invested her time in this project and is clearly very proud of it. I feel sad for the customer who is giving up his or her birthright to good food, settling for this. I’m having a hard time explaining the sort of agony and despondency I feel looking at the cover. It’s just a book. I need to understand the reason. You can read the preface she wrote by clicking on the cover over at Amazon then scrolling down to the digital “Look Inside” content. It makes me feel heartbroken and I can’t quite identify the underlying cause.
Perhaps it’s because, in my life, cooking, and good food are intimately tied to family dinners, friends coming over and sitting at the bar talking about their lives. It’s holidays. It’s birthdays. It’s late nights at home, curled up on the couch and watching a movie with the person you love more than anyone in the world. It’s breakfast when house guests stumble out of bed and ask what we have to eat. It’s a celebration and social event. It’s also a singular undertaking that offers a chance for meditation when you can’t focus.
Perhaps it’s because I echo the sentiment of the master we are studying at the moment when she said, “I believe with my whole heart in the act of cooking, in its smells, in its sounds, in its observable progress on the fire. The microwave separates the cook from cooking, cutting off the emotional and physical pleasure deeply rooted in the act, and not even with its swiftest and neatest performance can the push-button wizardry of the device compensate for such a loss.”
Yes, I understand a microwave is convenient. Yes, even I have one and we use it once or twice a week to reheat a traditionally cooked dish. But as a primary cooking mechanism, adopted on purpose to serve as your main culinary method? Life is too short to rob yourself of the joy of good food. Of exotic spices. Of hanging out with friends as you sauté, reduce, flambé, slice, dice, toss, sprinkle, garnish, mix, whisk, crack, and pour. Of the process.
Convenience is nice. Expediency is good. Rationality is admirable. But there must be a point at which you draw a line and say, “This is art. I do this because it nourishes my soul.” I believe that a very significant percentage of people in the world have the capacity to learn to cook well. Not only is it financially beneficial, drastically lowering per serving costs, it’s emotionally enriching in a way few activities are because I have yet to meet a person who truly hates really delicious food. It’s a universal constant across cultures, generations, political parties, genders, race, and time.
Reader Comments (9)
Comments are presented chronologically, with replies indented beneath the comments to which they respond.
Richard Garand
October 7, 2013
The book speaks of abandoning all hope in life... but the fake reviews speak of glorious art.
Adrian Burns
October 7, 2013
Wow, Joshua, I knew you liked cooking; but...wow!
As someone who has lived alone for most of his life (I'm 42), the thought of taking a lot of time preparing a meal for just me is something that I never really found appealing. So, before reading the above, I had no problem identifying myself as "The Microwave Kid" or noting that most of what I eat are sandwiches or something that I can pop into the microwave. If I ever wanted to venture out to doing some "real" cooking, I'd probably buy the book mentioned in the subject and think (again before reading the above) that I was doing a good thing. I wouldn't feel I was purchasing "the saddest book I've ever seen".
I guess in the context of your writing, this would be one of those "enjoying the process" and/or "monetizing your happiness" themed articles. It's obvious that you enjoy cooking in the same way that you enjoy pouring over various investment papers. It's why you could probably be as successful a chef as you are investor. But for someone like me, both processes would be incredibly tedious which is why I'm "The Microwave Kid" in the former and a passive investor in the latter.
Joshua Kennon
October 7, 2013
Replying to Adrian Burns
That's a valuable perspective. Thank you for taking the time to share that with me as it makes me feel much better. I was shocked at how strongly I had an immediate reaction to the book, which is why I began writing out my thoughts to try and codify exactly what was causing it. It seemed to come out of nowhere and was visceral.
(And while your explanation makes me feel much better - truly it does, I mean that - if you lived in my neighborhood, I'm not sure I would be able to resist the temptation to run down whatever dishes we were testing at the time so you could enjoy them, too, haha!)
Adrian Burns
October 7, 2013
Replying to Joshua Kennon
Believe me, as a non-cooking bachelor, I would gladly eat whatever dish you bought over!
I find cooking tedious; but eating, well...your last sentence says it all in your usual eloquence: "I have yet to meet a person who truly hates really delicious food. It’s a universal constant across cultures, generations, political parties, genders, race, and time."
Ian Francis
October 7, 2013
Ashly and I just started making crock pot meals, prepping everything, putting it into plastic bags, and freezing it. All that has to be done is take out a frozen bag before bed, then empty its contents into the crock pot in to morning and letting it run on low all day. It takes away somewhat from the traditional cooking experience, but is great for families with multiple mouths to feed and zero time to prepare food. It isn't quite the same as Microwave Cooking for One, but it is interesting that both ends of the spectrum, one person and lots of time, and many people and no time, tend to gravitate towards the same cooking style for completely different reasons.
-Ian Francis
Joshua Kennon
October 8, 2013
Replying to Ian Francis
Did you compare the microwave to a slow cooker? I think my face looked like sad stove when I read that. Slow cooking isn't at all like the microwave! I highly endorse it. You can take inexpensive cuts of meat and because of the breakdown that happens as the proteins and fats are softened, it turns into something extraordinary.
I don't have a Crock Pot (I never got around to getting one because I tend to instinctively grab the Staub, Le Creuset, or Lodge and throw it in a traditional gas oven) but the end product should at least be comparable as much of the same magic is happening. Really getting down some great recipes for the technique has been on my "future study" list for about six months, but it has quite a few other things in line in front of it. If come across anything that stands out, let me know.
(Do you find that freezing has any noticeable effect? I'm going to guess that since you let it thaw overnight, it would be almost as good as made entirely fresh? Or is that wishful thinking on my part?)
Ian Francis
October 8, 2013
Replying to Joshua Kennon
I was more comparing the lack of a connection you get with the food since you are basically just throwing it in a pot and letting it cook all day. The final product is certainly better quality than anything you can get in a microwave. The time required for both is essentially the same, though with the crock pot you have to make the realization that you will be hungry later and start it in the morning, while the microwave doesn't require that much scheduling.
As for the freezing, we really just started, so I am not sure yet, but my guess would be there is no appreciable difference with the foods that you would be putting in it, since they are cooking all day. I'll have to let you know how the week goes.
-Ian Francis
Stephen H
August 29, 2015
Replying to Ian Francis
What if your cheating even more and using Club House mixes to make it even easier?
Mr.owenr
August 30, 2015
Yeah microwaved food does not always taste the best, that's why we go out to McDonalds or Taco Bell every day. Gotta save that money.