x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Gourmet Slow Cooker: One-pot Meals from Around the World by Lynn Alley

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Beef and Guinness stew

    • ntt2 on March 03, 2012

      Looks like it needs some spices!

  • Provencal chicken stew

    • ntt2 on March 04, 2012

      Have not made this recipe but it looks terribly bland. Found exact recipe on Epicurious and found the following helpful comments: add lots of extra garlic, consider throwing in chunks of potato, herbes de provence, add carrots celery and mushrooms while sauteeing onions, add can of sliced black olives, add sausage or andouille, add bay leaves.

  • Tarragon chicken

    • lkgrover on March 16, 2018

      Excellent, and very fragrant. I recommend slow-cooking for at least 5 hours for fall-apart tenderness.

  • Sausage and sun-dried tomato sauce

    • lkgrover on April 18, 2017

      Hearty, thick pasta sauce. I used the food processor to chop the onion, garlic, carrots, and celery, which made preparation easier (and disguises the distinctive taste of each vegetable). Also used the mini chopper on the sun dried tomatoes (they ended up in 1/2 inch pieces).

  • Italian pot roast

    • Nancith on April 18, 2017

      The meat-eaters in the family loved this one. I admit it smelled delicious! The long time in the slow cooker really made the roast fall-apart tender. Not just a throw-everything-in-the-pot recipe, it required browning of roast & veggies, & reducing of wine in the sauce. My only quibble is that, just like many slow cooker recipes with sauce, the juices from the meat really thinned out the lovely thick sauce by the end & made it rather runny. Had no celery, so that was lacking in the finished dish.

  • Dal

    • sarahcooks on September 19, 2010

      The technique for this recipe is good and as long as you stir and check the consistency occasionally you'll end up with a nice but bland soup. I added cumin seeds fried in ghee and some garam masala before serving and it really made the dish. Next time I'll add a whole dried chili or two at the beginning to give it a little heat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1580084893
  • ISBN 13 9781580084895
  • Linked ISBNs
  • Published Nov 01 2003
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

The slow cooker can be so much more than a repository for nacho cheese dip--use it to raise the standards of your everyday dining from the mundane to the gourmet. The Gourmet Slow Cooker brings an upscale approach to this new-old phenomenon, using fresh ingredients in imaginative recipes that you can create all during a day's work.


Focusing on traditional one-pot meals from various cultures, recipes such as Apricot Chicken from India, Molé Poblano from Mexico, Neopolitan Truffle Risotto from Italy, and Boston Baked Beans from the United States are delicious meals truly fit to serve guests.


  • A slow cooker book for discriminating cooks, with 16 full-color recipe photographs.

  • Includes chapter introductions to each region, focusing on the slow-cooking traditions and techniques from that country, and local wine or beer suggestions for all 60 recipes.

  • According to a study by the Betty Crocker Kitchens, 80 percent of U.S. households have a slow cooker.


Other cookbooks by this author