The French Slow Cooker
Scicolone, Michele
Sold by True Oak Books, Highland, NY, U.S.A.
Association Member:
AbeBooks Seller since November 5, 2021
Used - Soft cover
Condition: Used - Very good
Ships within U.S.A.
Quantity: 1 available
Add to basketSold by True Oak Books, Highland, NY, U.S.A.
Association Member:
AbeBooks Seller since November 5, 2021
Condition: Used - Very good
Quantity: 1 available
Add to basket7.5 X 0.67 X 9.12 inches; 232 pages; B&W photographs. Light creasing and minor wear on the top corner of the front cover and first 30 or so pages. Very Good condition otherwise. No other noteworthy defects. No markings. ; - Your satisfaction is our priority. We offer free returns and respond promptly to all inquiries. Your item will be packaged with care and ship on the same or next business day. Buy with confidence.
Seller Inventory # HVD-75667-OS-0
Plug it in and Cook with French Flair
“I’d bet that if French cooks could get their hands on Michele Scicolone’s French Slow Cooker, which is filled with smart, practical, and convenient recipes, they’d never let it go.” — Dorie Greenspan, author of Around My French Table
With a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how about Ginger Crème Brûlée? With The French Slow Cooker, the results are always magnifique.
Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.
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