The Slow Cooker Cookbook

LIST PRICE $14.95

About The Book

Sweet, slow-cooked success! This compact, yet comprehensive guide to slow cookers is a go-to resource for using and caring for slow cookers—from the experts at the Williams Sonoma Test Kitchen. 

It’s no secret why busy home cooks have been devoted to their slow cookers for years; these devices are ever-reliable for making easy and delicious dinners with minimal hands-on time. Whether you have just a few minutes in the morning or a small chunk of time after work to think about dinner, this book has you covered with plenty of ideas to get food to the table seamlessly.

Within these pages, you’ll find that slow cooking not only takes a lot of the work out of cooking, but there are also many other benefits to cooking this way. Slow cooking increases the flavor of dishes, reduces the amount of cooking appliances to wash, and because you do not need to keep a constant eye on cooking, it frees you up to do other things while the meal nearly prepares itself. Discover tips and tricks for making the most of your device, advice on cleaning and storing, and so much more.

You’ll find over 20 recipes developed with your busy schedule in mind, such as Pork Belly Ramen and Five-Spice Short Ribs, plus vegetarian options, like Ratatouille with Balsamic & Pine Nuts, and Eggplant & Cauliflower Lasagne. Your slow cooker can even make dessert! Check out the decadent Fudge Brownie Cake with Toasted Hazelnuts and Pear Cornmeal Cake. You’ll find these recipes and more, including a mix of healthy and indulgent, for making the most of your slow cooker. 

Excerpt

Baked Pasta with Pumpkin, Kale & Gruyère
 
2 cups whole milk
2 cans (12 fl oz each) evaporated milk
1 can (15 oz) pumpkin purée
1 teaspoon Dijon mustard
1⁄2 teaspoon ground nutmeg
Kosher salt
1 lb dried pasta shells
1⁄2 lb Gruyère cheese, grated (3 cups)
2 cups coarsely chopped kale
4 tablespoons unsalted butter
1 cup panko bread crumbs
1 tablespoon finely chopped fresh sage leaves

Serves 6
 
In a slow cooker, stir together the whole milk, evaporated milk, pumpkin purée, mustard, nutmeg, and ½ teaspoon salt. Add the pasta, cheese, and kale and stir to coat. Cover and cook on high according to the manufacturer’s instructions for 2½ hours.
 
In a large frying pan over medium heat, melt the butter. Add the panko and stir to coat. Cook, stirring frequently, until the bread crumbs are lightly golden brown, about 4 minutes. Stir in the sage and cook until the bread crumbs are deep golden brown, about 2 minutes longer. Remove from the heat. Sprinkle the bread crumbs on the pasta and finish cooking uncovered, about 30 minutes longer.
 

Product Details

  • Publisher: Weldon Owen (July 25, 2017)
  • Length: 56 pages
  • ISBN13: 9781681882185

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