The French Slow Cooker
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Plug it in and Cook with French Flair
âIâd bet that if French cooks could get their hands on Michele Scicoloneâs French Slow Cooker, which is filled with smart, practical, and convenient recipes, theyâd never let it go.â â Dorie Greenspan, author of Around My French Table
With a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach SoufflÊ. And for dessert, how about Ginger Crème BrÃģlÊe? With The French Slow Cooker, the results are always magnifique.
âIâd bet that if French cooks could get their hands on Michele Scicoloneâs French Slow Cooker, which is filled with smart, practical, and convenient recipes, theyâd never let it go.â â Dorie Greenspan, author of Around My French Table
With a slow cooker, even novices can turn out dishes that taste as though they came straight out of the kitchen of a French grandmère. Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach SoufflÊ. And for dessert, how about Ginger Crème BrÃģlÊe? With The French Slow Cooker, the results are always magnifique.
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Michele Scicolone is the author of The Italian Slow Cooker, Entertaining with the Sopranos, The Sopranos Family Cookbook, a New York Times bestseller, and Bistro Laurent Tourondel. Her 1000 Italian Recipes and A Fresh Taste of Italy were nominated for James Beard and International Association of Culinary Professionals Awards.Â
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