Free PDF Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test- Kitchen Tips and Strategies, by Editors of Martha Stewart Living
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Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test- Kitchen Tips and Strategies, by Editors of Martha Stewart Living
Free PDF Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test- Kitchen Tips and Strategies, by Editors of Martha Stewart Living
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About the Author
MARTHA STEWART is America’s most trusted lifestyle expert and teacher and the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.
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Excerpt. © Reprinted by permission. All rights reserved.
Barley Risotto with Fresh Mushrooms SERVES 8 You can find recipes for slow-cooker risotto made with traditional Arboriorice, but we prefer the texture of barley here. It holds up beautifully and doesn’t get gummy. Earthy mushrooms flavor the dish the whole way through, while two cheeses and fresh chives round things out at the end. 7 cups vegetable broth, store-bought or homemade, or water. 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 12 ounces fresh mushrooms, such as cremini, shiitake, or oyster, trimmed and sliced 2 shallots, finely chopped 1 garlic clove, minced Coarse salt and freshly ground pepper 1 tablespoon fresh thyme leaves 2 cups pearl barley 2 ounces fresh goat cheese (about ½ cup), crumbled ½ cup grated Parmigiano-Reggiano (2 ounces), plus more, shaved, for serving Snipped fresh chives, for garnish Preheat a 5-to 6-quart slow cooker. Heat 6 cups broth in a saucepan over low. Meanwhile, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium. Add half the mushrooms and sauté until tender, about 4 minutes; transfer to a bowl. Add remaining tablespoon oil and tablespoon butter, and sauté remaining mushrooms until tender, 4 minutes. Return reserved mushrooms to pan. Add shallots, garlic, 2 teaspoons salt, ¼ teaspoon pepper, and thyme; sauté for 2 minutes. Add barley, stirring to coat well. Increase heat to medium-high, add remaining cup broth, and cook, stirring to combine, until completely absorbed, about 4 minutes. Transfer barley mixture to the slow cooker. Pour in broth and stir to combine. Cover and cook on high until barley is tender but still firm, 2 to 3 hours (or on low for 5 to 6 hours). Before serving, stir in both cheeses with a fork until melted. Season with salt and pepper. Serve topped with shaved cheese and chives.
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Product details
Paperback: 272 pages
Publisher: Clarkson Potter; First Edition edition (August 29, 2017)
Language: English
ISBN-10: 0307954684
ISBN-13: 978-0307954688
Product Dimensions:
7.5 x 0.7 x 9.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
3.7 out of 5 stars
108 customer reviews
Amazon Best Sellers Rank:
#22,290 in Books (See Top 100 in Books)
The best thing about this cookbook, next to the recipes, is the mouth watering pictures of the finished dishes. It made me want to try all of them.The recipes are good and generally easy to make. However, there are often several steps that are done before or after using the slow cooker. This has the advantage of increasing the flavor of most dishes, but also adds preparation time. It’s a trade-off.The book features useful information such as the Slow Cooker Commandments and The Basics, which are information included at the beginning of each chapter. The book contains recipes for meat, seafood, poultry, side dishes, stocks and sauces, breakfast and sweets. I found the content heavy on meat dishes. We don’t eat much meat. I would have preferred more meatless dishes. However, Spaghetti Boulognese is excellent.The chapter on sauces and stocks is very helpful. The slow cooker is an excellent device for preparing stocks. The chapter on fish was also useful. We eat a great deal of salmon. It’s easy to overcook it. However, poaching in slow cooker makes it come out perfect.I hadn’t really tried baking in a slow cooker, but the Blueberry Cornmeal Buckle turned out very well as did the Apple-Cranberry Crisp.If you enjoy slow cooker cooking, this is a very helpful book.I received this book from Blogging for Books for this review.
I always thought the slow cooker was for the “white trash spirit within†- This book is incredible. We designate Sunday as Slow Cooker Sunday. Martha is no joke. Her recipes are well thought out, requires some prep BUT always delicious. I can just tell Martha spent days working on each recipe. LOVE this book.
Just made my first recipe... Porchetta.... fabulous result! If anyone knows how to make the most of a slow cooker, I trust Martha Stewart. Just ordered a larger size crock pot so that I can make all of her recipes designed for a 6 quart cooker. Her techniques make all the difference. Love the book!
I had high expectations for this book. I have made 4 of the recipes and so far..... meh. Not bad but not the fine quality that I expect from Martha Stewart. Ill keep cooking my way through the book. If I start to find recipes that aee outstanding i will update this review. As of right now im disappointed.
Seller described the book perfectly. Just one minor red mark on the bottom of the book, otherwise it is perfect. As for the content of the book, all I can say is God bless Queen Martha and her team. Most of the ingredients used are household staples and not overly expensive. I love that the team tested all recipes and gives advice about the most favorable outcomes. I already made the Carbonnade, and I used a tri-tip roast. Came out beautifully. We served some salt potatoes and green beans on the side and have enough for 3 dinners.
This is a great book! While not for anyone who wants a dump and stir kind of book, this has simple recipes and amazing results. Martha nails it again!
Just received this today, and am already excited about the recipes. Most are new to me, but the Italian Braised Pork is one of my all-time favorites from one of the “Everyday Food†magazines. It’s so easy and delicious, but it only requires a few ingredients and a little bit of prep. There are at least a dozen similar recipes that I can’t wait to try!
Great photos. But everything we’ve tried is... not tasty
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