This book is ideal for busy cooks, as the recipes are prepared with a minimum of fuss, while still providing maximum flavour. All the ingredients are simply put into a casserole in the oven, in a large pan on the stove or in a specially designed slow cooker, and left to simmer away to make a wonderfully tasty meal. The finished meals will rarely spoil if they are not eaten immediately; in fact many dishes such as curries and casseroles will actually improve if they are made the day before, allowing the flavours to fully develop and blend together. There are hearty soups such as Irish Country Soup, melt-in-yourmouth fish dishes such as Baked Monkfish with Potatoes and Garlic, traditional poultry dishes such as Moroccan Roast Chicken, essential meat meals such as Steak and Kidney Pie, and vegetarian classics such as Kidney Bean Curry. With this tempting collection of 300 leisurely recipes, you ll soon discover that tasty and tender meals can be created with minimal effort. 300 Slow-Cook Classic Recipes A collection of delicious minimum-effort meals, including soups, stews, roasts, hotpots, casseroles, curries and tagines, shown in 300 photographs Catherine Atkinson and Jenni Fleetwood CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Authors Catherine Atkinson has worked in various hotels and restaurants, including the Roux Brothers famous patisseries. She was Deputy Cookery Editor on Woman s Weekly and later Me magazine. She currently works as a full-time writer and food consultant, contributing to food and lifestyle magazines, and producing outstanding cookbooks such as Coffee Cakes and Desserts; Polish & Russian: The Classic Cookbook; and Success with Pastry (all Southwater). Jenni Fleetwood is a food writer and editor. She has compiled and written many books on international cuisines and is a member of the Society of Authors and the Guild of Food Writers.
Biblio NotesA sumptuous collection of recipes from the slow cooker, clay pot, oven and stove top, including soups and broths, fish and shellfish, poultry, meat and game, vegetarian and side dishes Features inspiring ideas from around the world, including Eastern European, Asian and Middle Eastern cuisine, with recipes for chowders, curries, paellas, pot-roasts, farmhouse stews, tagines and more Includes all the slow-cook favourites, such as Bouillabaisse, Scotch Broth, Tagine of Lamb, Coq au Vin, Lancashire Hotpot and Hungarian Goulash Illustrated with 300 photographs and explained with clear instructions, so that perfect results are ensured whether you are a beginner or an expert cook
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