- Serve tender, flavour-packed stews and casseroles with great prices on our range of slow cookers.
New Recipes for Your Slo-cooker Paperback – 14 Nov 2001
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From the Back Cover
Making the most of your slo-cooker.
If you're a slo-cooking fan looking for fresh ways to get more from one of the greatest assets in your kitchen, you'll love this book.
And if you've never cooked with a slo-cooker before, then here you'll discover just what you've been missing and you'll stimulate your appetite for a whole new culinary lifestyle.
Slo-cookers have never gone out of style. But with most of us now having minutes rather than hours to spend in the kitchen, there's a major surge in sales. Here you'll find everything you need to know about cooking exceptionally good meals for you.
Just set it to work and forget it - day or night. Dinner will be ready when you are, whenever you get home. And if you're looking for something a little faster, your slo-cooker can turn up the heat without getting all steamed up about it.
Annette Yates has taken classic cookbook to new heights, with great recipes - old and new - delivering everything from sublime gourmet breakfasts to favourite family meals and taste-tempting desserts.
Be demanding with your slo-cooker - it can deliver!
Just a few ideas to tempt your taste buds:
Stuffed Plaice with Orange; Braised Danish Bacon; Hot Spare Ribs; Greek Mushrooms; Creme Caramel; Pears Beaujolais; Ginger Rhubarb.
About the Author
Annette is a well-known cookery writer and home economist. She has a particular interest in cookery that requires specialist equipment and kitchen appliances. Her books cover subjects including barbecues, pressure cookers, slow cookers and microwaves. She lives in Abergavenny and likes to spend her spare time walking in the Brecon Beacons National Park and eating out of doors (Welsh weather permitting)!
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There's a good range of recipes but I would question the assertion that every dish has to have some liquid: I roast duck legs, lamb hocks, rolled shoulder of lamb or pork and beef back ribs without any liquid, only a little fat that I browned the meat in, and get succulent, very tender meat.
I thought the recipes needed more advice about the size of slow-cooker that would suit the volume of ingredients, especially for the puddings that are to be cooked directly in the slow-cooker ceramic pot. Slow-cookers vary in size from about 1.5 litres to 6.5 litres and a sponge pudding cooked directly in the former would differ from one in the latter as the dimensions are so different.
The nothing much wrong with this recipe book but it doesn't inspire me particularly. Catherine Atkinson's "The Slow Cooker Cookbook" has much more inspiring photographs, but is more expensive.
Obviously there is some preparation involved (which you have to do with the meat first anyway!) and some more pics would have been nice but I find sometimes no pics are better so I'm not comparing the mess I've just made to the pristine example in the book...
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