BOOK REVIEW: WHOLE FOOD, SLOW COOKED by Olivia Andrews
Murdoch Books — $35.00
1 July 2015
Reviewed by Shane Pinnegar
8 ½ /10
Those of us who lean on our slow cookers are well versed in using it for stews and soups and long, slow braises, curries and the like. For those not initiated, WHOLE FOOD, SLOW COOKED will give you all the basics you need to be slow cooking like a seasoned pro in the click of a finger.
As delightful as her takes on such staples as lamb shanks, pulled pork, dhal and beef rending are, though, Olivia Andrews doesn’t stop there.
Caramel pork belly, whole tarragon chicken, Greek octopus, Sicilian beef, Argentinian roast lamb leg, jerk chicken and stuffed squid are just some of the more exotic mouth-watering recipes featured herein, but where she really surprises is by using the slow cooker for a tray of moussaka, a breakfast frittata, a sticky date pudding or apple & blueberry pie.
Inventive and practical, and backed up with simple instructions and photos good enough to eat, Whole Food, Slow Cooked is a great starting point for a budding slow cooker driver eager to give it a red hot go, or a more seasoned veteran ready to take it to the next step.
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