Year-Round Slow Cooker: 100 Favorite Recipes for Every Season

( 3 )

Overview

Make more than stew in your slow cooker! Year-Round Slow Cooker gives you an eye-opening look at 100 amazing recipes you can make in this handy device. See how the crock pot you depend on for chilly-weather soups and stews is so much more versatile than you may think.

25 innovative recipes for each season. Author and cooking teacher Dina Cheney taps into the growing trend for eating fresh and uses her know-how to make it easy for the home cook. She has developed 25 slow-cooker ...

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Overview

Make more than stew in your slow cooker! Year-Round Slow Cooker gives you an eye-opening look at 100 amazing recipes you can make in this handy device. See how the crock pot you depend on for chilly-weather soups and stews is so much more versatile than you may think.

25 innovative recipes for each season. Author and cooking teacher Dina Cheney taps into the growing trend for eating fresh and uses her know-how to make it easy for the home cook. She has developed 25 slow-cooker recipes for each season that feature fresh, seasonal ingredients. Along with classics like corned beef and cabbage, you can also enjoy summer Greek-style brisket, peach and apricot bread pudding, Asian-style short ribs, and more.

Get the most from your slow cooker. With Year-Round Slow Cooker you can simplify meal prep, prepare make-ahead dishes, and eat fresh from January to December.

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Editorial Reviews

Publishers Weekly
Slow-cooker cooking has come into its own in recent years, and for many busy households, it’s become a kitchen staple that allows for home-cooked meals even on harried weeknights. While most of us equate the slow cooker with winter comfort food, Cheney, a cookbook author (Tasting and Tasting Club), recipe developer, and magazine columnist, shows its versatility and ability to cook fresh, seasonal produce, making it a year-round asset. Better still, her recipes avoid packaged, processed ingredients such as bouillon cubes, package mixes, and store-bought sauces. Instead, her focus is on fresh ingredients and flavorful slow-cooked food. She divides the book by season and offers useful sidebars on everything from pomegranates to Jerusalem artichokes and rhubarb. Recipes typically serve four to six and include prep-time estimations as well as cooking times, which help with menu planning. Many of Cheney’s recipes are accompanied by appetizing full-color photos that are guaranteed to inspire, from summer’s triple-apricot “French toast” bread pudding and spring’s osso bucco with gremolata served over saffron risotto with peas and spring onions, to fall’s Thai tofu, Swiss chard, and sweet potato curry and winter’s short ribs with hoisin sauce, tangerines, and scallions. She also offers up unusual slow-cooker recipes that include surprising ingredients such as cod with puttanesca sauce and boneless leg of lamb. Best of all, Cheney’s mouth-watering and varied recipes will appeal to even the most limited palates. (Jan.)
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Product Details

  • ISBN-13: 9781600854903
  • Publisher: Taunton Press, Incorporated
  • Publication date: 1/22/2013
  • Pages: 224
  • Sales rank: 689,659
  • Product dimensions: 7.90 (w) x 9.80 (h) x 0.50 (d)

Meet the Author

Dina Cheney attended the Culinary Arts Career program at New York's Institute of Culinary Education, and taught cooking classes throughout the New York City Metro area for 2 1/2 years. She's also written two cookbooks: "Tasting Club" (DK, 2006) and "Williams-Sonoma; New Flavors for Salads" (Oxmoor House, 2009) and developed recipes for "Fine Cooking" and "Coastal Living" Magazines. Dina is a monthly columnist for "Everyday with Rachael Ray" Magazine, and has written for 18 other publications, including "Cooking Light." Dina is also a working mom to two young children and relies on the slow cooker to simplify meal preparation for her family.

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Table of Contents

TABLE OF CONTENTS

Introduction: Fresh ingredients meet the slow cooker

 

Winter recipes

Capturing the sweet-tart flavor of citrus and tropical fruits, plus hearty root vegetables, slow cooker recipes for wintertime never tasted so vibrant. Featured recipes include:

Short ribs with star anise, scallions, and oranges

Curried chicken with ginger, mango, and lemon

Cassoulet with crispy duck skin and croutes with garlic and lemon oil

Cuban-style black beans with smoky pork, chile en adobo, and avocado-tropical fruit salsa

Teriyaki chicken thighs with bok choy and rice

Lentils with cumin, coconut, and pomegranate seeds

Spring

Spring time vegetables and fruits like fava beans, asparagus, peas, and rhubarb take center stage in the slow cooker.  Recipes include:

Lamb shanks with fava beans, garlic, and mint

Veal stew with asparagus, lemon, and spinach

Chicken fricassee with morels

Stuffed Vidalia onions with ground pork, dried currants, and garlic-parsley breadcrumbs

Slow-cooked egg strata with asparagus, cheese, and chives

Arroz con pollo with peas, saffron, and prosciutto

Sweet cherry bread pudding with lemon crème fraiche

 

Summer

Summer's heat means fresh corn, fragrant tomatoes, crisp peppers, and juicy stone fruit. Your slow cooker is the perfect way to capitalize on the flavors of the season without heating up the kitchen. Look for recipes like:

Braised Sicilian-style chicken with tomatoes, roasted red peppers, raisins, and olives

Jambalaya with sweet peppers, tomatoes, and leeks

Veggie chili with edamame, chiles, squash, and corn

Chicken mole with chiles and blackberries

Indian chickpeas with ginger and turmeric

Bell peppers stuffed with beef and corn

Pulled chicken with cherry-chile barbecue sauce

Slow-cooked ratatouille over cheesy polenta 

Slow-cooked fig jam

Fall

Look for classic fall fruits and vegetables prepared in unique and delicious ways. Recipes include:

Coq au vin with mushrooms and Brussels sprouts

Winter squash, chickpeas, and Swiss chard with tomato and raisins

Mushroom and barley stew with collard greens

Chicken stew with bacon, turnips, and rutabagas

Lentils with beets, carrots, mushrooms, and parsnips

Hungarian beef goulash with sweet potatoes and caramelized onions

Chicken adobo with lime, soy sauce, purple potatoes, and garlic

Indian cauliflower, potato, and kohlrabi curry

Afghani pumpkin stew

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Customer Reviews

Average Rating 4.5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Posted March 16, 2014

    I loved the pictures and the down-home tips!  I've now pulled my

    I loved the pictures and the down-home tips!  I've now pulled my slow cooker out of storage!


    I picked up this slow-cooker book as I loved the cover picture and I am determined to use my slow-cooker more! It's been out of my sight for too long!




    As a pescetarian (a vegetarian who eats fish), there were quite a few recipes that caught my eye. I definitely plan to try cod with puttanesca sauce with fresh tomato toast; The picture of it in the book made my mouth water! I'm a dessert girl and the triple apricot "French toast) bread pudding looked easy and delicious. The cardamom rosewater rice pudding with raspberry rose cousis and toasted pistachios actually motivated me to pull my slow cooker out of storage. There was a recipe for cinnamon-maple-apple dessert sauce that was featured with one recipe but I can see it being quite versatile to make even a simple cup of ice cream an event. AND... if you're a persimmon lover like me, who could resist persimmon pudding with persimmon lime glaze? Fig preserves with brandy and vanilla bean is another recipe that is a must-try for me. As one of the book's fall offerings - but I'd eat it year-round - there's an easy recipe for breakfast groats with pears, apples and cinnamon. IF you're a meat lover, there's lots of recipes and tips for you too... I'm just not focusing on them as I don't eat meat... just don't think you're ignored.




    I liked the layout by season and how the author focused on utilizing seasonally available ingredients during the year. I also appreciated her tips offered thru-out the book like making your sauce beforehand and making your slow-cooker meal more flavorful and not watery (both problems I've had in the past). There were also some illustrated sections that I found very helpful: preparing a pudding and making a sauce are just two. She also had a section on how to convert slow cooker recipes for the oven or stove. 




    I loved the pictures and the down-home tips. All the recipes and tips appeared easy to do. Many recipes included tips on using some of the ingredients to their full yummy potential.




    Very good cookbook for the beginner or expert slow cook!




    4 stars!

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  • Posted July 3, 2013

    The recipes in this cookbook aren't what you would consider slow

    The recipes in this cookbook aren't what you would consider slow cooker "regulars"...these recipes are a bit more creative and innovative, and they work. I've only tried one recipe so far and it was easy and delicious. Plus, it cut down on so much time being wasted standing around in a kitchen...which is great!

    ARC provided by NetGalley.

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  • Anonymous

    Posted March 17, 2013

    I bought this cook book after hearing about it from a friend. I

    I bought this cook book after hearing about it from a friend. It is the first time I have used more gourmet slow cooker recipes and they are so much better than the regular slow cooker recipes!

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