Slow Cooker Revolution Volume 2: the Easy-Prep Edition
Format: Paperback
ISBN13: 9781936493579
Paperback|9781936493579
Out of Stock
Overview
Volume 2 brings more slow cooker recipes for your family to enjoy.
The test cooks at America's Test Kitchen have worked their magic again, developing and perfecting an all-new collection of 200 slow-cooker recipes. With this volume, we looked at this must-have appliance in new ways to truly maximize its potential. You'll learn how to make a host of dishes like Garlicky Shrimp, Chicken Soft Tacos, and Flourless Chocolate Cake--recipes you'd never expect to see coming out of a slow cooker. The moist heat of the slow cooker is tailor-made to serve up flavorful stews, chilis, and braises (and don't worry--we've included a good number of these), but with our smart strategies and clever ingredient selections, we were also able to pull off spice-rubbed roast chicken, ziti with meaty ragu, rare roast beef, poached salmon and even cheesecake.
The test cooks at America's Test Kitchen have worked their magic again, developing and perfecting an all-new collection of 200 slow-cooker recipes. With this volume, we looked at this must-have appliance in new ways to truly maximize its potential. You'll learn how to make a host of dishes like Garlicky Shrimp, Chicken Soft Tacos, and Flourless Chocolate Cake--recipes you'd never expect to see coming out of a slow cooker. The moist heat of the slow cooker is tailor-made to serve up flavorful stews, chilis, and braises (and don't worry--we've included a good number of these), but with our smart strategies and clever ingredient selections, we were also able to pull off spice-rubbed roast chicken, ziti with meaty ragu, rare roast beef, poached salmon and even cheesecake.
| ISBN-13 | 9781936493579 |
|---|---|
| ISBN-10 | 1936493578 |
| Weight | 1.94 Pounds |
| Dimensions | 7.38 x 0.85 x 9.13 In |
| List Price | $29.99 |
| Format | Paperback |
|---|---|
| Language | English |
| Pages | 336 pages |
| Publisher | America's Test Kitchen |
| Published On | 2013-09-01 |
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