With the introduction of a smaller model that cooks in quantities for one or two people, the slow cooker's popularity has grown even more. This downsized appliance for the single person or the childless couple allows the cook to prepare a meal in the morning, head off to a job, and still have a hot meal virtually ready when the workday has ended. Hensperger demonstrates this diminutive cooker's versatility with a collection of recipes that fit in with today's changing tastes in food. Chilis and soups show off the slow cooker's obvious virtues. In addition to beef- and pork-based stews and braises, plenty of turkey and chicken recipes appeal to devotees of lower-fat cooking. Polenta and risotto enhance the usual pasta dishes. Hensperger further offers some recipes for accompaniments designed for stovetop or oven preparation such as cornbread, pilafs, and dumplings. Mark KnoblauchCopyright © American Library Association. All rights reserved
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About the Author
Beth Hensperger, a New Jersey native who has lived in California since her teens, has been educating, writing, and demo-lecturing about the art of baking for over 30 years. In the last few years, she has shifted focus to countertop appliance-driven cookbooks that embrace adapting traditional and professional recipes for the home cook: the bread machine, the rice cooker, the microwave, and a four-volume compilation specifically for use with the electric slow cooker, stressing personal creativity in preparation and selection of ingredients. Hensperger is the author of over 22 cookbooks, including the best-selling Not Your Mother's Slow Cooker Cookbook series, which includes NYMSC Recipes for Entertaining, NYMSC Family Favorites, and NYMSC Recipes for Two, along with the blockbuster first volume, Not Your Mother's Slow Cooker Cookbook. Her other books include highly-acclaimed titles such as The Bread Lover's Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, NYM Microwave Cookbook, and NYM Weeknight Cooking. She is also the author of The Bread Bible (Chronicle Books), winner of a James Beard Award in 2000. She has twice been nominated for the Julia Child/IACP Cookbook Award. Hensperger wrote a San José Mercury News food column for twelve years, “Baking with the Seasons.” She is a contributor to dozens of national and online cooking & lifestyle magazines, such as Food & Wine, Rachael Ray Magazine, Veggie Life, Cooking Light, Working Woman, Victoria, Prevention, and Family Circle, and is a sought after newspaper and radio interviewee speaking on slow cooking, bread baking, and entertaining. She lives in the San Francisco Bay area. Visit her website at www.bethhensperger.com and blog at www.notyourmotherscookbook.com.