The Plant-Based Slow Cooker - by Robin Robertson (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Content was previously published in Fresh from the Vegan Slow Cooker by Robin Robertson (The Harvard Common Press 2012)" -- Title page verso.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>This revised and updated edition of the best-selling cookbook <i>Fresh from the Vegan Slow Cooker</i>--now with a plant-based focus--offers 225 extremely convenient, delicious, and completely plant-based recipes for everyone's favorite cooking machine.</b> <p/> In this inventive cookbook filled with enticing ingredients and flavors, veteran chef, cooking teacher, and acclaimed vegan cookbook author Robin Robertson shares her expertise on the creative use of slow cookers. <i>Fresh from the Plant-Based Slow Cooker</i> includes<b> 17 new recipes</b> throughout eleven recipe chapters, four of which focus on main courses. <p/> There are homey and comforting foods in the <b>American and European</b> style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are many <b>East Asian</b>, <b>South and Southeast Asian</b>, and <b>Mexican/Latin</b> dishes, too. Beans, which cook slowly under any circumstance, are fabulously well-suited to the slow cooker, and Robin includes such appealing recipes as a Crockery Cassoulet and a Greek-Style Beans with Tomatoes and Spinach. Over 20 recipes for robust <b>chilis and stews</b> include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff. Beyond the mains, there are chapters devoted to <b>snacks</b> and <b>appetizers</b>, <b>desserts</b>, <b>breads</b> and <b>breakfasts</b>, and even one on <b>drinks</b>. The many soy-free and gluten-free recipes are clearly identified. <p/><i>Fresh from the Plant-Based Slow-Cooker</i> also provides practical guidance on <b>how to work with different models of slow-cookers</b>, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device. Robin addresses any lingering skepticism readers may have about whether slow cookers can have delicious, meat-free applications, and she shows <b>how to take into account the water content of vegetables and the absorptive qualities of grains</b> when plant-based slow-cooking. <p/> Altogether, this new edition offers you an abundance of ways to expand your plant-based repertoire and to get maximum value from your investment in a slow cooker.<p/><br></br><p><b> About the Author </b></p></br></br><p><b>Robin Robertson </b>is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for <i>VegNews</i> magazine and has written for <i>Vegetarian Times</i>, Health Naturally, <i>Restaurant Business</i>, <i>National Culinary Review</i>, <i>American Culinary Federation </i>magazine, and<i> Better Nutrition</i>. She has written numerous cookbooks, including the best-selling titles <i>Fresh from the Vegan Slow Cooker</i>, <i>Vegan Planet</i>, <i>Vegan on the Cheap</i>, and <i>Quick-Fix Vegan</i>. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Her website is robinrobertson.com.</p>
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