Slow Cooking All Year Round

Traditional slow-cooked soups, continental casseroles, hearty stews, and exotic tagines—the traditional and slow foods from all nations—are back on the food agenda. The poetic and provincial idea of slow-cooking inexpensive cuts of meat is seen at some of the finest eateries around the Western world.

In short, the slow cooker is back, looking good and ready for service in the modern kitchen. Once you have started cooking with a slow cooker, you will soon realise its convenience and economy. The slow cooker is a low-fuss appliance that is also a low-energy user—once the cooker reaches core temperature, the mass of the food helps to retain its own heat, and very little extra heat is needed to maintain temperature.

Flavours are trapped inside the cooking environment, and each component imparts its character and takes on the flavours of what is around it. Good quality stocks, fresh vegetables, citrus rinds, and robust flavours such as rosemary and thyme are the winning elements to beautiful old-fashioned cookery.

Discover these culinary delights in Slow Cooking All Year Round by Jessica Cole. This book brings the magic of slow cooking into your home, ideal for any season.