The Gourmet Slow Cooker: Volume II: Regional Comfort-Food Classics

by Lynn Alley, Leo Gong

With its emphasis on quality ingredients, nuanced global flavors, and sumptuous presentation, the original GOURMET SLOW COOKER inspired discerning home cooks to dust off-and fall in love with-their slow cookers again. Back by popular demand, Lynn Alley serves a generous second helping of sophisticated yet easy-to-prepare slow-cooker recipes, this time with a focus on regional comfort food. Packed with classic and innovative dishes designed to delight family and guests alike, THE GOURMET SLOW VOLUME II will satisfy fans' hunger for new recipes-and encourage even more busy home cooks to join the bandwagon.ReviewsRecommended for "the cook who wants ease, but with more flavor than the bland crock-pot cuisine your mother made."-Portland OregonianFrom the Trade Paperback edition.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

112 pages, Kindle Edition

First published August 1, 2006

About the author

Lynn Alley began her career as a cooking teacher at a middle school, where she and her students gained fame for selling handmade, gourmet items at Neiman Marcus. Since then, she has taught the art of cooking throughout the United States and France. Lynn has written for the San Diego Union Tribune, the Los Angeles Times, Fine Cooking, and many other publications.

Reviews

[Raelene]

Beautiful. Though there are a few recipes that call for intense ingredients or directions, most are easy and turn out both lovely and delicious. A definite recommendation for a little more upscale crock pot cooking.

[Karen Sheldon]

Diverse selection of recipes

Looking forward to trying at least ten of these recipes in the next month. I like the fact that the author picked so many special and different recipes.

[Lauren]

Some good recipes for the slowcooker, similar to what I would do/use.

[Stefanie Jones]

""

[Nancy]

This second slow cooker volume by Lynn Alley contains more than 50 recipes, organized by recipe type: Soups, chilis & stews; Meat & fish; Sides; Desserts. The recipes are regionally inspired from the USA. Many of the recipes require some advance prep work, such as browning and sautéing which does produce more flavorful results. Often, amounts are given for whole spices, which are then ground; it would have been helpful to have ground spice equivalents given as well. As in the first volume, suggestions for accompanying wines or beers are included, which is a great idea.

[Christiana]

Not impressed. I like a slow cooker book to use a slow cooker more than a stove.

[Rlsalvati]

This is worth the cost just for the Chicken Adobo recipe.

[Kate]

Mostly not recipes to my taste, but a few that I intend to try out!