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2 Burnside Cooking and Food- Crockery and One- Pot Meals

The Mediterranean Slow Cooker

by

The Mediterranean Slow Cooker Cover

 

Synopses & Reviews

Publisher Comments:

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual and#8220;crockpotand#8221; fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.
and#160;
Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, and#8220;stir-crazyand#8221; dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.

Synopsis:

Mediterranean cooking using the slow cooker, with 125 recipes

Synopsis:

The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.

“An astonishing collection . . . by the doyenne of Greek food writers.” —Food & Wine

 

Synopsis:

America's favorite cooking method, the slow cooker, applied to America's most popular cuisine, by an award-winning authority on Italy.

Synopsis:

The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.

In this book, called by Time “the next best thing to a cruise through the Greek islands,” Aglaia Kremezi showcases the fresh, uncomplicated recipes—many of them vegetarian—that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish.

Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the American home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes.

Filled with lush photographs and stories of island life, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.

Synopsis:

With the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker. The range is eye-opening:and#160;from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli sweet and sour meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. But Scicolone also serves up a profusion of fascinatingand#160;lesser-known dishes: a creamy polenta lasagna, a port-braised chicken from Portugal, a spiced frittata from Tunisia, and Bandit's Lamb, as well as her own seductive creations, like Cannoli Cheesecake.

About the Author

Michele Scicolone is the author ofandnbsp;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.andnbsp;

Table of Contents

Introduction 1

Choosing a Slow Cooker 5

Techniques and Tips 7

Slow Cooker Safety 9

The Mediterranean Pantry 11

SOUPS 19

EGGS 37

SEAFOOD 77

POULTRY 91

BEEF AND VEAL 121

PORK AND LAMB 145   

GRAINS AND BEANS 177

DESSERTS 201

Index   237

Product Details

ISBN:
9780547744452
Author:
Scicolone, Michele
Publisher:
Houghton Mifflin
Author:
Kremezi, Aglaia
Subject:
Mediterranean
Subject:
Cooking and Food-Mediterranean
Subject:
Greek
Subject:
Italian
Edition Description:
Trade paper
Publication Date:
20130131
Binding:
TRADE PAPER
Language:
English
Illustrations:
4-color photos throughout
Pages:
312
Dimensions:
9.13 x 7.5 in

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Related Subjects

» Cooking and Food » Appliances » Crockery and One-Pot Meals
» Cooking and Food » Appliances » General
» Cooking and Food » Dishes and Meals » Casseroles
» Cooking and Food » Dishes and Meals » Soups and Stews » General
» Cooking and Food » Quick and Easy » Time Saving
» Cooking and Food » Regional and Ethnic » Mediterranean

The Mediterranean Slow Cooker Used Trade Paper
0 stars - 0 reviews
$15.50 In Stock
Product details 312 pages Houghton Mifflin Harcourt (HMH) - English 9780547744452 Reviews:
"Synopsis" by , Mediterranean cooking using the slow cooker, with 125 recipes
"Synopsis" by ,
The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.

“An astonishing collection . . . by the doyenne of Greek food writers.” —Food & Wine

 

"Synopsis" by ,
America's favorite cooking method, the slow cooker, applied to America's most popular cuisine, by an award-winning authority on Italy.
"Synopsis" by ,
The best-selling collection of simple, seasonal recipes for the foods of the Greek Islands from a Julia Child Award–winner, available for the first time in paperback.

In this book, called by Time “the next best thing to a cruise through the Greek islands,” Aglaia Kremezi showcases the fresh, uncomplicated recipes—many of them vegetarian—that she collected from local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light, simple, and feature seasonal produce, fresh herbs, and fish.

Passed from generation to generation by word of mouth, most of these recipes have never before been written down. All translate easily to the American home kitchen: Finger-Sized Fried Greens Pies; Onion, Tomato, and Feta Turnovers; Cod with Artichokes.

Filled with lush photographs and stories of island life, The Foods of the Greek Islands is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.

"Synopsis" by , With the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker. The range is eye-opening:and#160;from simplified and freshened classics like Greek shrimp with tomatoes and feta, to Israeli sweet and sour meatballs, to Moroccan vegetable tagine, to coffee-caramel flan from Spain. But Scicolone also serves up a profusion of fascinatingand#160;lesser-known dishes: a creamy polenta lasagna, a port-braised chicken from Portugal, a spiced frittata from Tunisia, and Bandit's Lamb, as well as her own seductive creations, like Cannoli Cheesecake.
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