{"product_id":"the-new-slow-cooker-rev-williams-sonoma-more-than-100-hands-off-meals-to-satisfy-the-whole-family","title":"The New Slow Cooker Rev. (Williams-Sonoma): More Than 100 Hands-Off Meals to Satisfy the Whole Family","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFirst edition copyright 2010 Weldon Owen, Inc. and Williams-Sonoma, Inc. This edition copyright 2013 -- end pages.;Includes index.;Presents a collection of more than one hundred slow-cooker recipes that offers insight into how slow cooking can enable appealing flavors and textures in addition to convenience, offering options for beef, poultry, seafood, vegetables, and grains.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tBrigit Binns is a well-known food writer, recipe consultant, and the author or coauthor of over 25 cookbooks, including \n\u003ci\u003eThe Cook \u0026amp; The Butcher, Small Plates, Salads, \u003c\/i\u003e and \n\u003ci\u003eBride \u0026amp; Groom Entertaining\u003c\/i\u003e for Williams-Sonoma and \n\u003ci\u003eThe Relaxed Kitchen\u003c\/i\u003e. She is a graduate of England's Tante Marie Culinary Academy and owned a catering company in Europe for a decade. She and her husband divide their time between California's Central Coast wine country and New York's Hudson Valley.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAwaken your tastebuds with a whole new approach to slow-cooking. Over 100 classic slow-cooked recipes are updated for today's cook, and are bursting with fresh, bright flavors and crunchy textures. From succulent beef to melt-in-your-mouth chicken to hearty legumes, this book contains an irresistible array of recipes your family will love.\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eIn this book, you will discover a whole new way to use your slow cooker to make more than 100 succulent dishes by enhancing them with bright fresh flavors: Tender short ribs in a sweet and spicy sauce are elevated with a crunchy daikon, carrot, and fresh herb salad; zesty chicken-tortilla soup is layered with sweet corn, creamy avocado, and earthy cilantro; and sliced brisket is perked up with a verdant, herb-laden chimichurri strewn with sweet cherry tomatoes. \n\u003cp\u003e\u003c\/p\u003e The slow cooker has become one of the most popular kitchen appliances for today's busy home cook, and it is easy to see why: comfort has met convenience, with delicious results. The best slow cooking, however, is an art that is only achieved with a little finesse. This book reimagines what the slow cooker is capable of, bringing freshness, color, and texture to the flavorful stews and braises of slow cooking and creating a road map for the modern cook. \n\u003cp\u003e\u003c\/p\u003e Rounding out the book, the lush, tempting photography is not only mouthwatering but also inspirational, with visual ideas for textural and flavorful garnishes. Welcome to a whole new way with slow cooking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBinns, Brigit\u003cbr\u003e\n\t\t\t\t\t\t\t\tBrigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She's also helped many of this country's most respected chefs--like New York's Michael Psilakis ( \n\u003ci\u003eHow to Roast a Lamb\u003c\/i\u003e, Little Brown, 2009) and Los Angeles' Joachim Splichal ( \n\u003ci\u003ePatina: Spuds, Truffles, and Wild Gnocchi\u003c\/i\u003e, Collins, 1995)--turn their cookbook dreams into reality. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eThe Cook \u0026amp; The Butcher\u003c\/i\u003e, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the \"rock-star\" butcher Ryan Farr--San Francisco's \"King of Meats,\"-- \n\u003ci\u003eWhole Beast Butchery\u003c\/i\u003e (Chronicle, 2011) was nominated for a 2012 IACP award. \n\u003cp\u003e\u003c\/p\u003eHer husband, actor Casey Biggs, has gained fame as the \"Paso Wine Man,\" via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Binns, Brigit\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Weldon Owen\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2013-10-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Slow Cooking|Cooking|Methods|Special Appliances|Cooking|Regional \u0026amp; Cultural|American - General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Electric cooking, Slow|Cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.53 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781616286026\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781616286026\u003c\/p\u003e","brand":"Weldon Owen","offers":[{"title":"Default Title","offer_id":52148202930457,"sku":"SP-9781616286026","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781616286026_spiral.png?v=1774222367","url":"https:\/\/westbindery.com\/products\/the-new-slow-cooker-rev-williams-sonoma-more-than-100-hands-off-meals-to-satisfy-the-whole-family","provider":"West Bindery","version":"1.0","type":"link"}