QUICK QUICK SLOW

This is not a slow cooker book but a book about slow cooking. It's about the caramelisation, the browning, the intensifying of flavours, the changing of textures, and all the other acts of magic that can happen over relaxed hours in an oven. With recipes like Szechuan and Black Treacle Crusted Smoked Belly, Mexican Mole, Chickpea and Chard Stew and Sea Salt Meringues with Dulce de Leche, this book will inspire slow cooking devotees and novices alike.