by Pat Dailey
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Product Description
Product Description
Warm, comforting soups and stews can be prepared using many different methods. Stews with large cuts of meat work best in the oven; the pressure cooker copes with tougher cuts and saves time on dishes with beans; where ingredients need more attention, the hob is best; and the slow cooker is wonderful when you want to combine all ingredients and leave the food to cook undisturbed. This cookbook has information on all methods, and options for adjusting recipes. This book continues the author's practice of combining the simplest cooking methods and the most contemporary recipes and ingredients to produce healthy, wholesome results.
About the Author
Sandra Rudloff
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