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2017 | Food & Drink
Even great cooks, such as Cheryl Jamison, one of the preeminent authorities on American regional cuisine and the author of many award-winning cookbooks, occasionally prefer the make-ahead convenience, easy cleanup, and depth of slow-cooked flavor that you get when you use a slow cooker. Co-author of the pioneering book Texas Home Cooking, Cheryl reveals in these pages that a stunning range of Lone Star gems, from chilis and stews to enchiladas and roasts, from bean or rice dishes to beef, bison, poultry, and shrimp, come out of the slow cooker brimming with flavor--and with a minimum of fuss for the cook. These 125 recipes are full of delectable, down-home goodness, each one at least as good as its version from outside the slow cooker.
Cheryl Jamison
(Author)
| Published by | Harvard Common Press,U.S. |
| Edition | Unknown |
| ISBN | 9781558328945 |
| Language | N/A |
Images And Data Courtesy Of: Harvard Common Press,U.S..
This content (including text, images, videos and other media) is published and used in accordance
with Fair Use.
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