Flavors are full, with fat and lengthy cooking time reduced to a minimum. The book begins with chicken and other poultry, offering recipes that can be prepared in 60 minutes or less. Wyler didn't forget the vegetarian, including several tasty meatless selections. There's a hot renewed interest in the slow cooker. Experts are guessing that it has to do with so many cooks working away from home, wanting meals ready when they arrive home.
Slow cookers do precisely that job, simple to use with little watching or tending necessary.
The cookbook is filled with 150 delicious, toil-free recipes, ranging from appetizers and soups to main dishes and even beverages. It is bolstered by invaluable information for anyone considering purchasing a slow cooker. Here is an elegant display of extravagantly opulent desserts, complete with sensational pictures photographed by Michael Grand. Desaulniers is the prize-winning executive chef of the Trellis Restaurant in colonial Williamsburg. This is the 10th cookbook by Burros, who writes about food and nutritional concerns for The New York Times in her popular weekly column.