About the Author Catherine Atkinson is a trained Cordon Bleu cook who has worked in various hotels and restaurants including the Roux Brothers' patisseries. Her catering experience led to work in publishing - creating recipes and styling food - and she became Deputy Cooking Editor on Woman's Weekly and later Me magazine. Catherine currently works as a freelance writer and is a consultant for a number of food and lifestyle magazines. She is the author of Pastry, Preserves and Cooking with Chocolate and Coffee.
Biblio NotesThis book demonstrates that slow cookers can transform your busy life by letting you prepare dishes in advance and then return home to melt-in-the-mouth meals Features a fabulous range of classic and contemporary recipes, including seafood chowder, Boston baked beans, steak and kidney pie, moussaka, special fish pie,Vermont baked maple custards and chocolate cheesecake brownies An illustrated practical reference section explains all the preparation and cooking techniques to help you get the very most from your slow cooker or crock pot Clear, concise instructions and 900 step photographs make recipes easy to follow for mouthwatering results A complete nutritional analysis of the fat, carbohydrate, salt and calorie count for each recipe is included to help you plan your meals successfully
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