Awaken your tastebuds with a whole new approach to slow cooking. The more than 100 succulent, comforting dishes found in this book are bursting with bright fresh flavors.
A fresh twist on slow-cooked comfort.
Layered with bright flavors and crunchy textures, classic slow-cooked recipes are updated for today's cook, with delicious results.
Dishes that satisfy the whole family.
From succulent beef to melt-in-your-mouth chicken to hearty legumes, this book contains an irresistible array of easy-to-prepare recipes your family will love.
From simple ingredients to mouthwatering meals.
Whether preparing a weeknight meal or an elegant dinner, this book will show you how to transform wholesome, easy-to-find ingredients into tantalizing dishes.
In this book, you will discover a whole new way to use your slow cooker to make more than 100 succulent dishes by enhancing them with bright fresh flavors: Tender short ribs in a sweet and spicy sauce are elevated with a crunchy daikon, carrot, and fresh herb salad; zesty chicken-tortilla soup is layered with sweet corn, creamy avocado, and earthy cilantro; and sliced brisket is perked up with a verdant, herb-laden chimichurri strewn with sweet cherry tomatoes.
The slow cooker has become one of the most popular kitchen appliances for todays busy home cook, and it is easy to see why: comfort has met convenience, with delicious results. The best slow cooking, however, is an art that is only achieved with a little finesse. This book reimagines what the slow cooker is capable of, bringing freshness, color, and texture to the flavorful stews and braises of slow cooking and creating a road map for the modern cook.
Rounding out the book, the lush, tempting photography is not only mouthwatering but also inspirational, with visual ideas for textural and flavorful garnishes. Welcome to a whole new way with slow cooking.
Brigit Binns is a renowned food writer, recipe consultant, and the author of numerous cookbooks, including Small Plates, Salads, and Bride & Groom Entertaining for Williams-Sonoma, and The Relaxed Kitchen. She is a graduate of Englands Tante Marie cooking school and owned a catering business in Europe for 10 years.
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