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. The nature of low and slow cooking turns tougher cuts of meat, like brisket and oxtail, into sumptuous stews and meltingly tender roasts. But this isn't just a book about how to get the most out of your cheaper cuts of meat - there is plenty of fish and seafood, legumes (who love a slow cook) and a fine representation of veg. With the slow element covered and cooking away, Allegra has also given each recipe two 'quicks': speedy side dishes that can be created in a matter of minutes, carefully selected and developed to perfectly complement the slow-cooked component of the meal. The fresh and zingy nature of these quick sides will contrast perfectly with the deeply engrained flavours of the slow-cook.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.
