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Williams-Sonoma Essentials of Slow Cooking: Recipes and Techniques for Delicious Slow-Cooked Meals by Melanie Barnard and Charles Pierce

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Notes about this book

  • granthelen on January 06, 2010

    Every recipe in this book comes out perfect!

Notes about Recipes in this book

  • Teriyaki chicken thighs

    • JKDLady on March 12, 2016

      We enjoyed this recipe thoroughly. The only change I would make is to cook it a day ahead of time so that the fat is easily discarded. Using the thighs with skin, which my husband adores, produces too much oil in the sauce for my taste.

  • Chile verde

    • JKDLady on March 14, 2016

      I used the slow cooker method, and there was just too much liquid. I really wondered about 2 c chicken broth. I should've trusted my instincts. No need to try this recipe again.

  • Pulled pork

    • JKDLady on March 12, 2016

      I've made this recipe twice, and it was excellent both times. Definitely a keeper.

  • Italian braised short ribs

    • Prim on September 10, 2013

      Excellent. I used 2 cups red wine and no beef broth.

  • Braised lamb shanks

    • PennyG on January 02, 2015

      This was delicious - definitely a keeper!

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  • ISBN 10 0848732596
  • ISBN 13 9780848732592
  • Published Oct 01 2008
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition First
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House

Publishers Text

This information-packed volume opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors. Comprehensive descriptions cover the types of slow cooking and explain every stage of the process, from preparing the food in order to achieve the best results to properly testing the food for optimum doneness, providing readers with all the knowledge they need to turn out delicious and memorable meals. Slow cookers, Dutch ovens, roasting pans, and other important equipment are clearly described and pictured.

Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. The chapters begin with invaluable advice on buying and preparing fresh foods, and the recipes, each one handsomely photographed, perfectly balance everyday fare, such as braised Brussels sprouts with pancetta, chicken Marsala, with special-occasion dishes, including veal stew with asparagus, and Italian braised short ribs.

Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes. A glossary of culinary terms and ingredients completes this indispensable volume.



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