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.Über den Autor:
Catherine Atkinson has always had a passionate interest in food and cookery and as a student this culminated in a BSc (Hons) in Home Economics at Surrey University. After graduating she worked in various hotels and restaurants including the Roux Brothers' famous patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor on Woman's Weekly and later Me magazine. Catherine currently works as a full-time writer and food consultant, contributing to various food and lifestyle magazines, and producing many outstanding cookbooks. Her published works include: The World Encyclopedia of Coffee (Lorenz Books); Pastry - The Complete Art of Pastry Making (Lorenz Books); and Preserves (Lorenz Books) Jenni Fleetwood is a highly experienced food writer and cookery editor. She loves travelling, and she spends part of every year in South Africa, where, in addition to enthusiastically sampling the food and wine, Jenni helps to run Iziko lo Lwazi, a non-profit craft project. She is passionate about cooking and entertaining, and has compiled and written many cookery books on international cuisines, including the food of Africa, Asia, the Middle East and the Caribbean, as well ascreating fast yet good, nutritious food, perfectly tailored to the hectic family schedule or busy lifestyle. Jenni also writes children's books and is a member of both the Socity of Authors and the Guild of Food Writers. Her other titles published by Lorenz Books include The Dinner Party Cookbook, Clay-Pot Cooking, The Ultimate Book of Main Course Dishes, Wraps, Rolls and Parcels, Red Hot! A Cook's Encyclopedia of Fire & Spice, Griddle Sizzle and Sear, Good Food Fast, and Spirited Cooking.
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