Mastering Microwave Cookery. By Marcia Cone and Thelma Snyder. Photographs by Michael Geiger. New York: Simon and Schuster, 1986.
This classic has over 800 recipes, the only source needed for learning and executing microwave cooking. The recipes start with easy directions, and then move to the more complicated (and, perhaps, the better recipes). I have tested seafood and poultry creations, and found them simple to do and tasty. The more experienced microwave chef can use the recipes even without reading the directions.
I purchased this book because I already owned (also available from amazon.com) two other cookbooks by the same authors: Microwave Italian Cookbook; and Microwave French Cookbook. These are more complicated recipes, but highly tasty, and I recommend these as well.
--Celia Hales Mabry