Slow Cooker Cooking

Front Cover
Harper Collins, Feb 26, 2013 - Cooking - 208 pages

When someone says "slow cooker," do you think of pot roast or chili? Now you can think Slow Cooked Salmon, Caramelized Onion Soup, falling-off-the-bone Lamb You Can Eat with a Spoon, and Flourless Pear Anise Soufflé. If these dishes whet your appetite, it's time to take that slow cooker out of the closet, plug it in, and get ready for Slow Cooker Cooking.

Lora Brody knows her appliances. She inspired a whole new generation of bread bakers with her best-selling bread machine books. Here she pushes the slow cooker to places no one ever expected it to go, inventing fruit bases for soufflés and ice creams, reducing milk and sugar to make Dulce de Leche, and infusing oils with herbs. In addition to creating innovative takes on one-pot meals such as classic New England Boiled Dinner, Venison Stew with Mushrooms, and Osso Buco with Gremolata, here you will find recipes for ingredients that are the basis for other dishes, such as Duxelles, Braised Chestnuts, and vegetable and chicken stocks. Vegetarians will enjoy recipes such as Ragoût of Leeks, Fennel, and Celery and Virtuous Lentil Soup, and dessert lovers will rejoice when they see recipes for Hazelnut Chocolate Fondue and Coconut Rice Pudding.

Creative cooking in the slow cooker doesn't mean giving up any of the convenience associated with this popular appliance. You still add the ingredients to the pot and go about your day (or evening), letting the slow cooker do all the work.

Thanks to the pot's sealed insert and consistently even heat, food cooks under ideal conditions to make it tender and bring out maximum flavor. Come home to a kitchen perfumed with an aroma that promises good things to eat and find a perfectly cooked dish to enjoy.

 

Contents

Meat
Index
Acknowledgments
Copyright

Other editions - View all

Slow Cooker Cooking
Lora Brody
No preview available - 2001

Common terms and phrases

½ cup ½ teaspoon ½-inch ¼ cup baking bay leaves boil bowl Braised bread brown sugar celery cheese chestnuts Chicken Stock chickpeas chopped fresh cloves cook on HIGH cook on LOW cooking liquid Cover and cook cups COOKING cups low-sodium chicken dish dough drained Dulce de Leche Duxelles fennel flavor food processor fitted freshly ground black garlic garlic cloves ground black pepper herbes de Provence HIGH SLOW COOKER hours on HIGH hours on LOW immersion blender juice low-sodium chicken broth meat medium heat medium-high heat minutes mixture mushrooms olive oil onions ounces oven pasta peeled and cut peeled and minced pepper to taste potatoes pounds purée quart recipe refrigerate rinsed Salt and freshly salt and pepper sauce saucepan sauté pan Scrape servings COOKING shallots slices slotted spoon slow cooker insert softened soufflé soup soy sauce Sprinkle stir tablespoons teaspoon teaspoon salt tender thyme vegetable broth Vegetable Stock YIELD

About the author (2013)

Lora Brody is the author of twenty-two cookbooks including The Kitchen Survival Guide, The Entertaining Survival Guide, Bread Machine Baking: Perfect Every Time, Desserts from Your Bread Machine: Perfect Every Time, Growing Up on the Chocolate Diet, and Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine: Perfect Every Time. Her recipes have appeared in the New York Times Sunday Magazine, the Boston Globe, and the Los Angeles Times. She lives outside of Boston.

Bibliographic information

TitleSlow Cooker Cooking
AuthorLora Brody
Editionunabridged
PublisherHarper Collins, 2013
ISBN0062030922, 9780062030924
Length208 pages
Subjects ›  › 

Cooking / Courses & Dishes / General
Cooking / Methods / Quick & Easy
Cooking / Methods / Special Appliances
  
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