The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World (Paperback)
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The Gourmet Slow Cooker and The Gourmet Slow Cooker: Volume II showed home cooks everywhere that a slow cooker is perfectly capable of turning out meals that are sophisticated enough to serve to guests. It's simply a matter of using imaginative recipes that bring together fresh, flavor-packed ingredients--and then setting the timer.
In The Gourmet Vegetarian Slow Cooker, author Lynn Alley offers up more than fifty dishes, each one vegetarian, some of them vegan, and all of them delicious. The recipes are drawn from the world's great cuisines and include breakfasts, soups, main courses, sides, and desserts. Dishes, such as Spiced Basmati Rice Breakfast Cereal, Smoky Potage Saint-Germain, Polenta Lasagna with Tomato-Mushroom Sauce, Soy-Braised Potatoes, and Mexican Chocolate Pudding Cake, are each paired with a beverage that is meant to complement the meal.
Whether you are a vegetarian hard-pressed to find enticing recipes for your slow cooker, an omnivore looking to expand your repertoire, or a follower of a vegetable-focused diet, The Gourmet Vegetarian Slow Cooker will help you put many delightful meat-free dinners on the table with convenience and ease.
About the Author
LYNN ALLEY is a freelance food and wine journalist who specializes in traditional foods and culinary techniques from around the world. The author of The Gourmet Slow Cooker, The Gourmet Slow Cooker: Volume II, The Gourmet Toaster Oven, and Lost Arts: A Celebration of Culinary Traditions, she is a frequent contributor to the Wine Spectator website and magazine, and has written articles for the San Francisco Chronicle, the San Diego Union Tribune, Fine Cooking, Cook's Illustrated, The Herb Companion, Natural Home, and Organic Style magazine. Alley has also taught cooking classes around the western United States. She resides in San Diego, California.
"[G]ives both vegetarians and omnivores a sophisticated excuse to pull out that dusty slow-cooker."
--Washington Post Express, 3/17/10