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Williams-Sonoma Essentials of Slow Cooking Delicious New Recipes for Slow Cookers and Braisers (Hardcover)

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Williams-Sonoma Essentials of Slow Cooking Williams, Chuck (EDT)/ Bettencourt, Bill (PHT)/ Barnard, Melanie (CON)/ Pierce, Charles (CON)/ Kelly 1 of 1
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Format: Hardcover
Condition:  Brand New
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Product Details:

Format: Hardcover
ISBN-10: 0848732596
ISBN-13: 9780848732592
Sku: 207889956
Publish Date: 10/1/2008
Dimensions:  (in Inches) 10.5H x 9.5L x 1.25T
Pages:  287
Age Range:  NA
 
Covering the traditional methods of stove-top and oven preparation, as well as up-to-date techniques for using a slow cooker, an introduction to braises and stews looks at the history of slow cooking, offers information on ingredients and variations, and includes more than 130 delicious recipes. 50,000 first printing. *Author: Williams, Chuck (EDT)/ Bettencourt, Bill (PHT)/ Barnard, Melanie (CON)/ Pierce, Charles (CON)/ Kelly, Denis (CON) *Subtitle: Delicious New Recipes for Slow Cookers and Braisers *Publication Date: 2008/10/01 *Number of Pages: 288 *Binding Type: Hardcover *Language: English *Depth: 1.25 *Width: 9.50 *Height: 10.50
From the Publisher:
Covering the traditional methods of stove-top and oven preparation, as well as up-to-date techniques for using a slow cooker, an introduction to braises and stews looks at the history of slow cooking, offers information on ingredients and variations, and includes more than 130 delicious recipes. 50,000 first printing.

This information-packed volume opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors. Comprehensive descriptions cover the types of slow cooking and explain every stage of the process, from preparing the food in order to achieve the best results to properly testing the food for optimum doneness, providing readers with all the knowledge they need to turn out delicious and memorable meals. Slow cookers, Dutch ovens, roasting pans, and other important equipment are clearly described and pictured.

Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. The chapters begin with invaluable advice on buying and preparing fresh foods, and the recipes, each one handsomely photographed, perfectly balance everyday fare, such as braised Brussels sprouts with pancetta, chicken marsala, with special-occasion dishes, including veal stew with asparagus, and Italian braised short ribs.

Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes. A glossary of culinary terms and ingredients completes this indispensable volume.
Product Attributes
Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0287
Product attributePublisher:   Oxmoor House
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