Slow and One Pot Cooking & CasserolesAuthor: Catherine Atkinson Jenni Fleetwood
Publisher: Lorenz Books
Edition: Hardback with plc and jacket
Publish date: augustus 2005
The essential guide to using a slow cooker and creating tempting one-pot meals, with over 400 delicious recipes and 1700 colour photographs Includes a comprehensive reference section to the types of equipment and preparation and cooking techniques, followed by a wide-ranging collection of fabulous recipes for one-pot dishes made in a slow cooker, on the stove-top or in the oven Includes fantastic recipe ideas for hearty soups, tasty terrines, melt-in-the-mouth braises, succulent roasts, comforting hot-pots, flavoursome pasta and rice dishes, divinely creamy custards, light-as-air steamed puddings, rich preserves and even hot punches and drinks Features all the classic one-pot and slow cooker favourites you would expect to find, including Carrot and Coriander Soup, Seafood Chowder, Boston Baked Beans, Steak and Kidney Pie, Moussaka, Special Fish Pie, Vermont Baked Maple Custards, Chocolate Cheesecake Brownies, and Christmas Mincemeat Each recipe is presented step-by-step, with clearly written text and colour photographs for all the stages of preparation and every finished dish A complete nutritional analysis of the fat, carbohydrate, salt and calorie count for each recipe is included to help you plan your meals successfully This practical cookbook is designed for those with busy lives who want to eat tasty, wholesome meals without the need for fussy or time-consuming cooking techniques. For simplicity and convenience the slow cooker is unbeatable: cooking the food slowly and gently to give mouthwatering results while freeing the chef from the kitchen. Creating a dish that requires only one pot - whether a pan on the hob or a casserole dish in the oven - means quicker preparation and supervision, and of course less washing up. The book is ideal as much for the first-time slow cooker or clay-pot user as for the more experienced cook. The detailed reference section describes everything that is needed in the way of equipment, from the different types of slow cooker to clay pots, tagines, tians, chicken bricks, bean pots and also casseroles, pans and woks. There are useful tips on how to prepare ingredients, so that the recipes that follow can be tackled with confidence. With recipes covering a wide range of dishes - including soups, terrines, stews, braises, roasts, hot-pots, pasta and rice dishes, custards, steamed puddings, cakes, preserves and drinks, and with all-time favourites and contemporary variations - there really is something here for everyone. Spicy Chicken Jambalaya will go down well with a hungry family, while Wild Mushroom Soup provides a simple, but richly flavoured lunch. There are classic stews and casseroles, such as Provencal Beef Stew and Pork and Potato Hot Pot, tender roasts and pot-roasts, rice and pasta dishes, delicious baked fish dishes, superb recipes for shellfish and a whole range of vegetarian dishes from vegetable korma to paella. To complete the collection, there is a chapter of wonderful desserts and even bakes, including Sticky Coffee and Pear Pudding and Chocolate Chip Walnut Cake. Step-by-step instructions and over 1700 colour photographs ensure that the recipes are easy to follow and success guaranteed. This inspirational and highly practical volume is a one-stop one-pot recipe resource for all time-conscious cooks who want to serve tasty, comforting dishes with ease.