The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World (Paperback)
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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 partyAirecipes 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?ssal 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. ReviewsAuGo 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.AuAiMark Bittman, New York Times.
About the Author
Lynn Alley began her cooking career as a teacher at a middle school, where she and her students gained renown selling their handmade gourmet items at Neiman Marcus. Since leaving the classroom, she has traveled to teach cooking in southern France and throughout the western United States. She has contributed articles on both food and wine to the "San Diego Union Tribune", the "Los Angeles Times", the "San Francisco Chronicle, Fine Cooking, Cook's Illustrated, The Herb Companion, Natural Home, Organic Style", " Yoga Journal", and "Organic Gardening", and has authored several best-selling cookbooks.