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The Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises that let the Oven Do the Work by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Slow-roasted garlicky beef eye round

    • Laura on October 04, 2010

      This was a lot of work for very mediocre results.

  • Slow-cooker barbecued brisket

    • jetrip on April 01, 2013

      This is a go-to easy recipe that can be prepped in 15 minutes. I use Bullseye BBQ sauce and use about double the brown sugar that the recipe calls for. You can vary how your brisket tastes by using the different flavors of Bullseye (Texas, Original, Memphis, Sweet and Tangy, Carolina).

  • Slow-cooker coq au vin

    • jhappel on January 08, 2015

      This is a really nice slow cooker recipe. If I was going to be at home, I would make the conventional version, but when I'm out of the house in the evening, this is great to come home to. Bacon added as garnish at the end is a nice change from bacon cooked into the dish.

  • Baked lentils with sausage

    • Laura on December 05, 2011

      Pg. 277. This is fine, but nothing extraordinary. Easy to prepare, but takes quite a long time in the oven.

  • Braised Brussels sprouts

    • jhappel on November 21, 2010

      I did a light version of this. Steamed brussel sprouts, dressed with olive oil and fried pancetta. Even the brussel sprout-hater Andrea liked it.

  • Soy-ginger sauce with scallion

    • Analyze on February 13, 2019

      This recipe is delicious! The sauce is great, as is the cauliflower cooking method. Have made it 2x now and it was a hit both times.

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  • ISBN 10 1933615249
  • ISBN 13 9781933615240
  • Published Sep 15 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

There is something magical that happens with certain foods when you slow down the cooking: flavors deepen and become more complex, meat turns meltingly tender, and fruits and vegetables develop a rich, caramelized exterior. With The Slow & Easy Recipes, the cooks at America's Test kitchen have taken a fresh approach to the classic techniques of slow cooking to give you uncomplicated recipes that are worth the wait.

Whether you're looking for the definitive version of familiar favorites (Classic Beef Stew or Pot Roast with Root Vegetables) or something new to add to your repertoire (Cuban-Style Roast Pork or Lamb Tagine), you'll find it all here. Find out why cooking a roast at an unusually low temperature gives you the most tender, flavorful meat ever and learn one of the easiest, most foolproof ways to cook fish (in a large covered pot). We'll tell you why cooking side dishes in the oven (rather than on the stove) gives you the most consistent, reliable results every time and how a moderate oven temperature and extended cooking time can make the most of out-of-season fruits and vegetables, creating new and unexpected flavors. With The Best Slow & Easy Recipes in hand, you'll discover that sometimes slower is simply better and easier.



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