The recipes in this book -- more than 100 -- have been specifically developed to be different from those commonly found in books on this subject. White has produced recipes for hot beverages, appetizers, entrees, desserts and soups. She also has a miscellaneous section for items such as cereals, sauces, chutneys and potpourris.
Look for recipes that follow current food trends: follow fat and vegetarian recipes; recipes such as falafel, hummus and black beans; and whole grain foods.
The reader will learn how to convert favorite recipes to slow cookers; how to reduce fat and salt in cooking; general information about types of slow cookers; the rules of slow cooking; and products to avoid in slow cooking.
"synopsis" may belong to another edition of this title.
Joanna White is a long-time, bestselling cookbook author who also lectures in cooking and nutrition. She combines a degree in biology with a prestigious Advanced Certificate from the Cordon Bleu School of Cooking. Joanna is the author of the bestselling titles, Slow Cooking, Party Fare, The Dehydrator Cookbook, The Juicer Book, Recipes for the Pressure Cooker, and many other cookbooks.
"About this title" may belong to another edition of this title.
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