Perhaps the greatest bonus of a one-pot meal, apart from the range of pots that can be used, is the wide range of cooking times and temperatures that can be brought into play. The recipes in this book are divided into chapters according to the pot in which the dishes are cooked, and each chapter begins with a section on how to select and care for the relevant pot or pan and what it cooks best. All the recipes are for main meals, although some of the vegetarian meals can be served as sides with a simple grilled or broiled entree.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Ellen Brown is the founding food editor of USA Today and author of 40 cookbooks, including The New Cast Iron Skillet Cookbook and The New Pressure Cooker Cookbook (both Sterling Epicure). She writes a column for the Providence Journal, has contributed to The Washington Post and Bon Appétit, and was inducted into the prestigious Who's Who of Cooking in America. Ellen lives in Providence, RI.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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