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The Gourmet Slow Cooker


The Gourmet Slow Cooker
by Lynn Alley
Ten Speed Press, 2003


"Pottery, perhaps the greatest invention in terms of culinary evolution, was first developed around 6000 B.C.E. Humans learned how to mold earth and, by firing it at high temperatures, turn it into something that would endure. All that was needed was a suitable clay soil, some clever hands, and fire. From such simple ingredients emerged a world of vessels for storing and preparing foods and beverages," explains Lynn Alley in the introduction to this international survey of recipes for slow cookers.





"With the development of earthenware cooking vessels, it was possible to combine and cook many different ingredients in one container. The one-pot meal became a reality."

The recipes in this collection were inspired by Alley's worldwide travels as a food and wine journalist. Most are one-pot meals that she has adapted for the slow cooker. Some are surprising and imaginative, like White Truffle Risotto or Chocolate Chip Cookies. Others are familiar as the slow cooker itself: Pork Stew, Chicken and Dumplings, Italian Pot Roast.
 

Alley's recipes are divided into seven chapters devoted to seven countries: United States, Mexico, Great Britain, France, Italy, Greece, India. Each chapter includes an introduction to its slow-cooking traditions and drink recommendations are included for all of the 55 recipes. The drink recommendation for Chocolate Chip Cookies?

"Milk is the only proper accompaniment for chocolate chip cookies."

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United States
Boston Baked Beans

Red Beans and Rice

Potato, Cheddar and Chive Soup

Lumpy Mashed Potatoes

Swiss Steak

Chicken and Dumplings

Tamale Pie

American Apple Pie Soup

Chocolate Chip Cookies

Greece
Moussaka
Lamb Shanks in Tomato Sauce
Chicken with Lemon-Egg Sauce
Bean Soup
Baked Eggplant
Rice Pudding
Walnut Cake









Great Britain
Corned Beef and Cabbage
Beef and Guinness Stew
Irish Cheese Pudding
Scotch Broth
Dublin Coddle
Oatmeal Soup
Irish Champ

India
Eggplant and Pea
Curry
Chicken Curry
Apricot Chicken
Dal
Lamb Stew with Spinach
Beef Biryani
Keema-Stuffed Peppers
Chicken in Saffron-Tomato Cream, Sauce



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