Product Description

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 COOKER: VOLUME II will satisfy fans’ hunger for new recipes—and encourage even more busy home cooks to join the bandwagon.

Product Details

• Amazon Sales Rank: #7784 in Books
• Published on: 2006-09-01
• Released on: 2006-09-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 112 pages

Features

• ISBN13: 9781580087322
• BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

From the Publisher
• The follow-up to the wildly popular GOURMET SLOW COOKER, with new simple and sophisticated regional recipes. • Features more than 50 recipes for soups, entrées, side dishes, and desserts (scaled for any standard-size slow cooker), and 16 full-color photographs. • Includes wine and beer suggestions for every main dish.

About the Author
LYNN ALLEY is a freelance food and wine journalist who has contributed articles to Fine Cooking, Cook’s Illustrated, the San Francisco Chronicle, and Wine Spectator. She resides in San Diego, California.

Customer Reviews

Better than the First
I like this cookbook better than Alley's first slow cooker book. Because it's regional foods, the recipes are still varied, but the ingredients are a little less exotic. This book contains close to 60 solid recipes with beautiful photography. Best of all, the author admits she tested the resipes on various brands of slow cookers, something that didn't quite happen with the first book.

The intro pages contain useful info. I was pursuaded to whip out a thermometer and test my cooker's low and keep warm settings. I've found that my model runs extremely hot and I'm sending it in for warranty evaluation.

Awesome Slow Cooker Cookbook!
I have this book and the author's other slow-cooker cookbook, and they are wonderful! The recipes are easy to follow, smell incredible while cooking and taste delicious. This is NOT an "open-the-can and dump it in your crock pot" type cookbook. The recipes call for fresh ingredients. Sometimes the author suggests you brown meats before placing them in the cooker, but as she states in her introduction this step is not required. It's a recommendation.

My favorite recipes from this book are the pulled pork and chicken adobo. Many recipes from the book are now a part of my repetoire of regularly cooked meals.

I've learned a lot from this book regarding making "gourmet" slow-cooker meals and am so glad I own this book and the author's other book. Another bonus is it has some excellent pictures throughout.

For the price, you definitely can't go wrong with this book. If you love food that tastes delicious and you own a slow cooker, you will be happy to have this book as a part of your collection of recipes.

An improvement on the first volume
Lynn Alley has just released the second of her Gourmet slow cooker volumes, and Volume II is better than Volume I, The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World; it is clear she is gaining more and more experience in using these useful devices to make great comfort food.

A sample recipe is attached as an example of her style. Alley not only provides excellent recipes, she also has some very practical suggestions for using the device in your every day cooking.

One of the problems with slow cookers is that little of the liquids escape from under the glass lids. Alley suggestions include stirring in one or two tablespoons of cornstarch or Gold Medal's Wondra Quick Mixing Flour; Wondra is designed to easily incorporate into liquids without clumping. Both techniques work, as does her suggestion to add rice to anything you plan to purée before serving, but I personally like to reduce the liquids on the stove top, including any food bits, after the meal is cooked in the slow cooker and before serving.

Other general and very useful tips include: never fill the cooker more than two thirds full (half full is better in my experience), cook meats on the low setting which is about 180F -- otherwise it will toughen --, never cook on the warm setting which is about 140F; browning meats [and root vegetables] will add extra dimensions to all dishes; add tender vegetables and herbs during the last half an hour of cooking time; and from time to time lift the lid and smell the food and stir it up -- how could any cook resist? -- although most slow cooker books advise against doing so.

Alley makes an interesting point: a slow cooker uses about as much electricity as a 75 watt light bulb, much less than electric or gas stoves. She also urges you to learn your own slow cooker; advice well taken -- she gives 180F as a typical temperature level on Low -- on my machine Low averages 163F.

Her list of useful equipment is helpful: use a hand held blender within the slow cooker itself being careful not to hit the sides of the insert, silicon spatulas and plastic whisks will avoid scratching the insert, probe thermometers are helpful, especially when you are learning your cooker's temperature ranges; a spoon rest is essential -- remember, it's perfectly ok to open and smell and stir and taste from time to time.

"And, of course, a glass of wine or cold microbrew for the cook while he or she works."

I enjoy sending my reviews to authors and they sometimes reply. Ms Alley wrote that she is working on a third book devoted to vegetables and the slow cooker. It will be interesting to see what techniques she recommends to avoid the boiled taste one sometimes gets from slow cooking vegetables.

Robert C. Ross 2007, 2008

From Lynne Alley's The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics:

Old Fashioned Pot Roast

Sensible and practical -- the quintessential qualities of a colonial American dish. Pot roasts hold up extraordinarily well to a long cooking period -- perfect for preparing during long days of hard work.

Ingredients:

1 cup all purpose flour
1 tsp salt
1 2 1/2 to 3 pound piece of beef chuck, trimmed of fat
2 TBSP vegetable oil
1 cup beef stock or water
2 TBSP quick mixing flour, such as Wondra
6 red potatoes, unpeeled, halved
6 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar
Freshly ground pepper

Technique

Combine the all purpose flour and salt in a large resealable plastic bag. Add the meat and shake until evenly coated.

Place a large sauté pan over medium high heat and add the oil. Add the meat and cook, turning, for about 15 minutes, until browned on all sides. Transfer the meat to the slow cooker.

In a small bowl, combine the water or stock and quick mixing flour and stir to form a slurry.

Arrange the potatoes, carrots and onions on top of the meat and pour in the slurry and the vinegar. Cover and cook on low for about 8 hours, until the meat is very tender.

Evenly divide the meat and vegetables among dinner plates and spoon on the thickened juices. Serve at once.

Suggested Beverage: A good hearty beer, a hard cider form one of New England's microbreweries, or a hearty red wine such as a full bodied Merlot.

Recipe from Lynne Alley's The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics.