Year-Round Slow Cooker: 100 Favorite Recipes for Every Season

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en Limba Engleză Paperback – 14 Feb 2013
Slow cookers are popular for good reason: They’re the ultimate kitchen problem solvers. If you’re watching your budget, they’re well worth the $30 they cost since they can turn the cheapest cuts of meat into unctuous, mouth-watering results worthy of a five-star restaurant. Slow cookers also do the hard work, cooking for hours while you’re out of the house only to come home to a meal just about ready to eat. And since slow cookers keep food warm, they allow different family members to eat at different times: a practical option in a world of staggered schedules.
            Yet, slow cookers have an image problem. Most home cooks use them for cold weather meals only, while others think slow cookers can only produce food that’s mushy, bland, and watery or rely solely on shortcut ingredients like spice packets, bouillon cubes, and bottled sauces.
            No longer does this must-have kitchen tool deserve to be stored away when spring months hit. In Year-Round Slow Cooker, home cooks will find 100 delicious, modern, practical slow cooker recipes featuring seasonal produce. Recipes speak to the home cook whose palate is more sophisticated and who wants to incorporate seasonal produce into all of her meals.
            Organized by season, Year-Round Slow Cooker features notes about the featured seasonal ingredients as well as invaluable tips throughout to help cooks maximize the power of the slow cooker.
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ISBN-13: 9781600854903
ISBN-10: 1600854907
Pagini: 224
Ilustrații: full colour throughout, 55 photographs
Dimensiuni: 203 x 249 x 13 mm
Greutate: 0.62 kg


Introduction: Fresh ingredients meet the slow cooker
Winter recipes
Capturing the sweet-tart flavor of citrus and tropical fruits, plus hearty root vegetables, slow cooker recipes for wintertime never tasted so vibrant. Featured recipes include:
Short ribs with star anise, scallions, and oranges
Curried chicken with ginger, mango, and lemon
Cassoulet with crispy duck skin and croutes with garlic and lemon oil
Cuban-style black beans with smoky pork, chile en adobo, and avocado-tropical fruit salsa
Teriyaki chicken thighs with bok choy and rice
Lentils with cumin, coconut, and pomegranate seeds

Spring time vegetables and fruits like fava beans, asparagus, peas, and rhubarb take center stage in the slow cooker.  Recipes include:
Lamb shanks with fava beans, garlic, and mint
Veal stew with asparagus, lemon, and spinach
Chicken fricassee with morels
Stuffed Vidalia onions with ground pork, dried currants, and garlic-parsley breadcrumbs
Slow-cooked egg strata with asparagus, cheese, and chives
Arroz con pollo with peas, saffron, and prosciutto
Sweet cherry bread pudding with lemon crème fraiche
Summer's heat means fresh corn, fragrant tomatoes, crisp peppers, and juicy stone fruit. Your slow cooker is the perfect way to capitalize on the flavors of the season without heating up the kitchen. Look for recipes like:
Braised Sicilian-style chicken with tomatoes, roasted red peppers, raisins, and olives
Jambalaya with sweet peppers, tomatoes, and leeks
Veggie chili with edamame, chiles, squash, and corn
Chicken mole with chiles and blackberries
Indian chickpeas with ginger and turmeric
Bell peppers stuffed with beef and corn
Pulled chicken with cherry-chile barbecue sauce
Slow-cooked ratatouille over cheesy polenta 
Slow-cooked fig jam
Look for classic fall fruits and vegetables prepared in unique and delicious ways. Recipes include:

Coq au vin with mushrooms and Brussels sprouts
Winter squash, chickpeas, and Swiss chard with tomato and raisins
Mushroom and barley stew with collard greens
Chicken stew with bacon, turnips, and rutabagas
Lentils with beets, carrots, mushrooms, and parsnips
Hungarian beef goulash with sweet potatoes and caramelized onions
Chicken adobo with lime, soy sauce, purple potatoes, and garlic
Indian cauliflower, potato, and kohlrabi curry
Afghani pumpkin stew

Notă biografică

Dina Cheney attended the Culinary Arts Career program at New York’s Institute of Culinary Education, and taught cooking classes throughout the New York City Metro area for 2 1/2 years. She’s also written two cookbooks: Tasting Club (DK, 2006) and Williams-Sonoma; New Flavors for Salads (Oxmoor House, 2009) and developed recipes for Fine Cooking and Coastal Living Magazines. Dina is a monthly columnist for Everyday with Rachael Ray Magazine, and has written for 18 other publications, including Cooking Light. Dina is also a working mom to two young children and relies on the slow cooker to simplify meal preparation for her family.