Williams-Sonoma Essentials of Slow Cooking: Recipes and Techniques for Delicious Slow-Cooked Meals

Overview


This information-packed volume opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors. Comprehensive descriptions cover the types of slow cooking and explain every stage of the process, from preparing the food in order to achieve the best results to properly testing the food for optimum doneness, providing readers with all the knowledge they need to turn out delicious and memorable ...
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Overview


This information-packed volume opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors. Comprehensive descriptions cover the types of slow cooking and explain every stage of the process, from preparing the food in order to achieve the best results to properly testing the food for optimum doneness, providing readers with all the knowledge they need to turn out delicious and memorable meals. Slow cookers, Dutch ovens, roasting pans, and other important equipment are clearly described and pictured. Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. The chapters begin with invaluable advice on buying and preparing fresh foods, and the recipes, each one handsomely photographed, perfectly balance everyday fare, such as braised Brussels sprouts with pancetta, chicken marsala, with special-occasion dishes, including veal stew with asparagus, and Italian braised short ribs. Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes. A glossary of culinary terms and ingredients completes this indispensable volume.
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Product Details

  • ISBN-13: 9780848732592
  • Publisher: Oxmoor House
  • Publication date: 10/1/2008
  • Series: Williams Sonoma Essentials
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 288
  • Product dimensions: 9.50 (w) x 10.30 (h) x 1.40 (d)

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See All Sort by: Showing 1 – 20 of 23 Customer Reviews
  • Anonymous

    Posted April 15, 2009

    Love the book!

    I have tried only four recipes in the book so far, but I have found all of these recipes to be easy to follow and produced delicious results!

    2 out of 2 people found this review helpful.

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