Lynn Alley began her cooking career as a teacher at a middle school, where she and her students gained renown selling their handmade gourmet items at Neiman Marcus. Since leaving the classroom, she has traveled to teach cooking in southern France and throughout the western United States. She has contributed articles on both food and wine to the San Diego Union Tribune, the Los Angeles Times, the San Francisco Chronicle, Fine Cooking, Cook's Illustrated, The Herb Companion, Natural Home, Organic Style, Yoga Journal, and Organic Gardening, and has authored several best-selling cookbooks.
50 Simple Soups for the Slow Cookerby Lynn Alley
Lynn Alley, author of The Gourmet Slow Cooker, is famous for creating flavorful homemade meals using the kitchen's most coveted countertop appliance--the slow cooker. Inside 50 Simple Soups for the Slow Cooker, Alley presents bold combinations for 50 new vegetarian and vegan soup dishes that are as hearty as they are flavorful. A few classics such as/i>/i>
Lynn Alley, author of The Gourmet Slow Cooker, is famous for creating flavorful homemade meals using the kitchen's most coveted countertop appliance--the slow cooker. Inside 50 Simple Soups for the Slow Cooker, Alley presents bold combinations for 50 new vegetarian and vegan soup dishes that are as hearty as they are flavorful. A few classics such as Ribollita and French Onion mingle with many unique offerings, including Swedish Rhubarb Raspberry Soup, Garnet Yam Soup with Coconut Cream, and Eggplant Soup with Cumin, Yogurt, and Dill.
There are 15 mouthwatering photographs of steamy, slow cooked, spoon-to-mouth goodness. A concealed wire-o format ensures ease of use with lay-flat binding and effortless page turns, while the book's 6 1/2 by 6 1/2-inch trim size makes it a handy resource in the kitchen as well as a perfect gift for on-the-go families.
- Andrews McMeel Publishing, LLC
- Publication date:
- Sold by:
- Barnes & Noble
- NOOK Book
- File size:
- 5 MB
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I love soup and this little cookbook is full of recipes that I will actually make. The recipes are vegetarian (not vegan since cheese and other dairy foods are used) but meat can easily be added if desired. I made the Potato, Broccoli, and Cheese Soup and enjoyed it. Other soups I look forward to trying include the Cream of Artichoke, Cuban Black Bean and Sweet Potato, Enchilada, Tuscan White Bean with Olive Oil and Rosemary, and Curried Butternut Squash soups. A few use coconut milk and I'm curious about how those will taste as well. There are also some dessert type soups such as Swedish Rhubarb Raspberry and Spiced Apple Pie. I like the convenience of crock pot cooking and the recipes can easily be doubled or tripled to make extra for the freezer. The recipes are simple so beginners will enjoy them as will more experienced cooks. They include a variety of international flavors and use ingredients easily found in larger grocery stores, and most have color photos which is always a plus. The spiral bound format makes it lay open nicely while in use. I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
Easy to put together and tasty!