Hardcover; Published 8/15/2007; 480 Pages; ISBN 9781558323117
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The recipes, which all use fresh, wholesome ingredients, are designed to suit every entertaining style, from casual to formal, and were specially created to serve larger groups of people. They cover everything from hors d'oeuvres and drinks to soups and chilis to main dishes, sides, and desserts, and range from contemporary updates of slow cooker classics, such as Hot Spinach Dip and New-Fashioned Pot Roast with Fresh Rosemary, to more adventurous, innovative dishes, such as Fondue with Sparkling Apple Cider and Braised Pheasant with Mushrooms in Riesling. In addition, this is the only slow cooker cookbook that includes many tips and techniques on how to use the slow cooker for a wide variety of entertaining options and advice on how to scale up those recipes for even more guests. With this book, hosts can finally focus on the guests, not the preparations.
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