Synopsis
Awaken your tastebuds with a whole new approach to slow cooking. The more than 100 succulent, comforting dishes found in this book are bursting with bright fresh flavors.
A fresh twist on slow-cooked comfort.
Layered with bright flavors and crunchy textures, classic slow-cooked recipes are updated for today's cook, with delicious results.
Dishes that satisfy the whole family.
From succulent beef to melt-in-your-mouth chicken to hearty legumes, this book contains an irresistible array of easy-to-prepare recipes your family will love.
From simple ingredients to mouthwatering meals.
Whether preparing a weeknight meal or an elegant dinner, this book will show you how to transform wholesome, easy-to-find ingredients into tantalizing dishes.
In this book, you will discover a whole new way to use your slow cooker to make more than 100 succulent dishes by enhancing them with bright fresh flavors: Tender short ribs in a sweet and spicy sauce are elevated with a crunchy daikon, carrot, and fresh herb salad; zesty chicken-tortilla soup is layered with sweet corn, creamy avocado, and earthy cilantro; and sliced brisket is perked up with a verdant, herb-laden chimichurri strewn with sweet cherry tomatoes.
The slow cooker has become one of the most popular kitchen appliances for today’s busy home cook, and it is easy to see why: comfort has met convenience, with delicious results. The best slow cooking, however, is an art that is only achieved with a little finesse. This book reimagines what the slow cooker is capable of, bringing freshness, color, and texture to the flavorful stews and braises of slow cooking and creating a road map for the modern cook.
Rounding out the book, the lush, tempting photography is not only mouthwatering but also inspirational, with visual ideas for textural and flavorful garnishes. Welcome to a whole new way with slow cooking.
About the Author
Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She’s also helped many of this country’s most respected chefs—like New York’s Michael Psilakis (How to Roast a Lamb, Little Brown, 2009) and Los Angeles’ Joachim Splichal (Patina: Spuds, Truffles, and Wild Gnocchi, Collins, 1995)—turn their cookbook dreams into reality.
The Cook & The Butcher, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the “rock-star” butcher Ryan Farr—San Francisco’s “King of Meats,”—Whole Beast Butchery (Chronicle, 2011) was nominated for a 2012 IACP award.
Her husband, actor Casey Biggs, has gained fame as the “Paso Wine Man,” via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.
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