About the Book

Although the slow cooker has experienced a renaissance over the past several years, the discriminating cook is still hard-pressed to find slow cooker recipes worthy of serving at a dinner party‚Airecipes that reflect concern about ingredients, flavors, and appearance.For these cooks, comes THE GOURMET SLOW COOKER, an upscale approach to this new-old phenomenon by author and food journalist Lynn Alley. With fresh ingredients and imaginative recipes, you can create delicious meals to serve with pride to your guests. Drawn from slow cooking traditions from around the world, the recipes include Lamb Shanks in Tomato Sauce from Greece; Apricot Chicken from India; Chicken Mole from Mexico; White Truffle Risotto from Italy; Proven?al Chicken Stew from France; and Potato, Cheddar, and Chive Soup from the United States. In keeping with the sophistication of the food, each recipe is accompanied by wine or beer suggestions. The slow cooker can be so much more than a repository for nacho cheese dip. Paired with THE GOURMET SLOW COOKER, your everyday dining will be elevated from the mundane to the gourmet, while freeing you from hours of hard work in the kitchen.A slow cooker book for discriminating cooks, with 16 full-color recipe photographs. Includes chapter introductions to each region, focusing on the slow-cooking traditions and techniques from that country, and local wine or beer suggestions for all 60 recipes.According to a study by the Betty Crocker Kitchens, 80 percent of U.S. households have a slow cooker. Reviews‚AuGo ahead and sneer. I love my slow cooker. . . . Even food snobs like me are realizing their potential, albeit a little later than the more than perhaps 100 million Americans who already own one.‚Au‚AiMark Bittman, New York Times

Product Details

Media: Paperback Book, 120 pages

Language: English

Publisher: Ten Speed Press (Sep. 30th, 2003)

ISBN-10: 1580084893

ISBN-13: 9781580084895

Dimensions: 8.24 x 8.98 x 0.46 inches

Shipping Weight: 1.11 lbs

• Categories: Gourmet Cookbooks & Gourmet Cooking