Microwave-Int'l Flair

This useful collection offers international microwave fare that can be adopted into the repertoire of American cooks with ease, although some will consider these versions pale imitations of ``the real thing.'' Food writer Draudt defines au gratin carelessly and she inexplicably calls a rice and cheese salad a ``risotto,'' thereby inviting readers to make comparisons that must find her own recipes wanting. It is unfortunate, because these lucid recipes use readily available ingredients for an ample supply of quick and easy dinners, such as sole in Brie sauce, chicken stuffed with spinach and pine nuts, shellfish stew and fettucine with prosciutto. Potato-leek soup in bread bowls, tortilla soup, spicy cucumber salad, and caviatelli and broccoli salad can introduce the main course, while side dishes include cabbage with cheese sauce, stuffed apples in apple brandy and bulgar pilaf. For dessert, there is rum rice pudding and lemon sour cream pie. Illustrations not seen by PW. (Mar.)