Slow Cooker

Women's Weekly

by Susan Tomnay

These recipes are cooked in an electric slow-cooker. They're all very simple to make and include soups, stews, caseroles, curries, pot roasts and desserts. All the dishes in the book benefit from long slow-cooking and because of that most of them use inexpensive ingredients - cheaper cuts of meat for example are the most delicious when cooked long and slow. They emerge succulent and can be cut with a fork. And because they're cooked over low heat, even if for a long time, they're not heavy consumers of electricity. The recipes are cooked for 4 hours, 6 hours and 8 hours and all of them come with suggestions and accompaniments.

120 pages, Paperback

First published January 1, 2010

About the author

An editor of numerous Australian Women's Weekly Cookbooks.

For a listing of Australian Women's Weekly cookbooks that have not be categorised into editors see:https://www.goodreads.com/author/show...

Reviews

[Dana Al-Basha | دانة الباشا]

My favorite way to cook in the kitchen: slowly.

I like my food to simmer and to take it's time to perfection. If you like stews, soups, casseroles and cakes I bet you'll like these recipes.