Overview

This book is ideal for busy cooks, as the recipes are prepared with an absolute minimum of fuss, while still providing maximum flavour. All the ingredients are simply put into a casserole in the oven, in a large pan on the stove or in a specially designed slow cooker, and left to simmer away to make a wonderfully tasty meal. The finished meals will rarely spoil if they are not eaten immediately; in fact many dishes ? such as curries and casseroles ? will actually improve if they are made the day before, allowing the flavours to fully develop and blend together. As well as the nutritional and time-saving benefits of slow cooking, there is also an economical advantage, because gently braising a piece of meat means that cheaper, tougher cuts can be used, and will become beautifully tender and tasty when cooked slowly. This easy-to-use book contains a huge range of classic slow-cook recipes. There are hearty soups such as Irish Country Soup, melt-in-your-mouth fish dishes such as Baked Monkfish with Potatoes and Garlic, traditional poultry dishes such as Moroccan Roast Chicken, essential meat meals such as Steak and Kidney Pie, and vegetarian classics such as Vegetable Paella. Each recipe is illustrated with a colour photograph of the finished dish, and there are tips and variations throughout to help you get the most out of each one. An at-a-glance nutritional analysis is provided for each recipe so that you can plan for individual diets. With this tempting collection of 300 leisurely recipes, you?ll soon discover that tasty and tender meals can be created with minimal effort and maximum flavour.

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9781844769933

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Author Information

Catherine Atkinson has worked in various hotels and restaurants, including the Roux Brothers' famous patisseries. She was Deputy Cookery Editor on Woman's Weekly and later Me magazine. She currently works as a full-time writer and food consultant, contributing to food and lifestyle magazines, and producing outstanding cookbooks such as Coffee Cakes and Desserts; Polish & Russian: The Classic Cookbook; and Success with Pastry (all Southwater). Jenni Fleetwood is a food writer and editor. She has compiled and written many books on nternational cuisines and is a member of the Society of Authors and the Guild of Food Writers.

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