Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

  • List Price: $22.00
  • Save: $5.14 (23%)
FREE Shipping on orders with at least $25 of books.
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
The French Slow Cooker has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Good
Comment: All pages are intact and clean. Cover may show minor shelf wear. Good condition.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

The French Slow Cooker Paperback – January 3, 2012

4.4 out of 5 stars 139 customer reviews

See all 4 formats and editions Hide other formats and editions
New from Used from
"Please retry"
"Please retry"
$9.50 $5.39

Make It Ahead: A Barefoot Contessa Cookbook by Ina Garten
"Make it ahead" by Ina Garten
Clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Learn more | See related books
$16.86 FREE Shipping on orders with at least $25 of books. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • The French Slow Cooker
  • +
  • The Italian Slow Cooker
  • +
  • The Mediterranean Slow Cooker
Total price: $47.71
Buy the selected items together

Special Offers and Product Promotions

Editorial Reviews

Amazon.com Review

Sample Recipe from The French Slow Cooker: Slow-Cooked Salmon with Lemon and Green Olives
Serves 6

Mild green olives are a nice contrast, in both color and flavor, to the richness of salmon. The cooking time will depend on how thick the fish is and whether you prefer it rare or well done. To check for doneness, make a small slit in the thickest part of the salmon and peek inside. For rare, the fish should appear translucent; for well done, it will be opaque and flake easily. Serve this at room temperature on a bed of baby salad greens for a perfect summer meal.

1 large lemon
2 medium shallots, thinly sliced
1/2 cup water
1 thick salmon fillet (about 2 pounds), cut into 6 pieces
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
Salt and freshly ground pepper
1/2 cup chopped pitted green olives
1 tablespoon chopped fresh fl at-leaf parsley
1 tablespoon chopped rinsed capers

Thinly slice the lemon and remove the seeds. Scatter half of the shallots in a large slow cooker. Add half of the lemon slices and the water.

Rinse the salmon pieces and pat dry with paper towels. Rub the flesh side with the oil and sprinkle with salt and pepper to taste. Place the salmon skin side down in the slow cooker. Scatter the remaining lemon slices and shallots on top.

Cover and cook on low for 1 to 1½ hours, or until the salmon is cooked to taste. Check for doneness by making a small slit in the thickest part.

Meanwhile, make the sauce: In a small bowl, whisk the oil with the lemon juice, zest, and salt and pepper to taste. Add the olives, parsley, and capers.

With a large spatula, transfer the salmon, lemon, and shallots to dinner plates. Drizzle with the sauce and serve hot or at room temperature.

Butternut Bisque
Serves 6 to 8

The sunny color and mild, sweet flavor of this soup make it very appealing. Serve it as a first course before a roast chicken, or pour it into mugs to enjoy with a ham sandwich.

1 large butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch pieces
1 medium onion, chopped
1 large sweet apple, such as Fuji or Golden Delicious, peeled, cored, and chopped
6 cups Chicken Broth, , vegetable broth, or water
1/2 cup heavy cream, plus more for garnish
Pinch of freshly grated nutmeg, plus more for garnish
Sliced apples, for garnish

In a large slow cooker, combine the squash, onion, apple, and broth. Add 1 teaspoon salt.

Cover and cook on low for 6 hours, or until the vegetables are very soft. Let cool slightly. Transfer the soup to a blender and puree until smooth. Add the cream and nutmeg and blend again. Reheat if necessary. Taste for seasoning and add more salt if needed.

Spoon the soup into serving bowls, drizzle each serving with a teaspoon of heavy cream, garnish with the nutmeg and apple slices, and serve hot.


"Here’s what I know about savvy French home cooks: They love great tasting food. And if making that great tasting food is practical and convenient, they love it even more. I’d bet that if French cooks could get their hands on Michele Scicolone’s French Slow Cooker, which is filled with smart, practical, and convenient recipes, they’d never let it go."
— Dorie Greenspan, Around My French Table

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Paperback: 240 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; Original edition (January 3, 2012)
  • Language: English
  • ISBN-10: 0547508042
  • ISBN-13: 978-0547508047
  • Product Dimensions: 0.8 x 7.5 x 9.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (139 customer reviews)
  • Amazon Best Sellers Rank: #31,176 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By wogan TOP 500 REVIEWER on November 27, 2011
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Michele Scicolone has written her 2nd slow cooker book which, as she explains in her introduction makes French cooking less intimidating. This book is not presented as easy recipes; but actually this does make French cooking easier. French cooking has a reputation for being difficult with slow simmering. The slow cooker solves this `problem', which makes it much more trouble-free. Instead of spending hours with dishes simmering over a stove they are prepared in a slow cooker. There is some preparation needed for some dishes, such as browning meat or onions, but for the majority of the dishes, with the exception of soups, the cooking and preparation is in the slow cooker.

The ingredients are common ones from the supermarket. There are tips and techniques for cooking and equipment use. A description of what should be in the French pantry is included. Recipes in the book are; soups, chicken, turkey and duck, meats, seafood, soufflés, quiches and egg dishes, vegetables, legumes and grains, desserts and basics.

Most of the soups do require being put through a sieve, a blender or a food mill. We did not have much luck with cutting the quiche we tried into wedges - getting it out of the slow cooker was a bit awkward and did not make for good looking wedges, and the taste of crustless quiches does not quite suit our family's taste. There are also suggestions to cook potatoes for a potato salad. This takes 3 hours in the slow cooker, when in most instances cooking them on the stove top or in an oven seems much more practical.
When I received this book, we had a large number of guests in our house and it was quickly put to use. We were very successful with, and everyone enjoyed the spinach and egg bouillabaisse and the Bargemen's beef stew.
Read more ›
Comment 123 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I love French food and I've been exploring recipes for my slow cooker, so I was eager to check out this new cookbook. It covers soups, poultry, meat, seafood, egg dishes, vegetables, legumes and grains, and desserts, and includes chapters on using your slow cooker, the French pantry, and basic recipes that don't require a slow cooker but complement the recipes in the book. There are many mouth-watering photographs that will tempt you to try quite a few of the recipes.

The book is well organized and Scicolone writes clear directions, except that she's a little close-mouthed in some cases about exactly how to remove some of the food from the slow cooker. When presentation is important for a dish, you really want some detailed direction on that point.

I was pleased to see recipes from many different regions of France, such as Alsation Lentil Soup with Bratwurst, Provencal Vegetable Soup with Pesto, Basque Chicken, Normandy Pork with Apples and many more. Many of your classic French favorites are in the book, but also some more unusual recipes, like Spicy Curried Pork, and Rillettes (spiced potted pork).

The slow cooker method will save time and avoid quite such a huge mess when you make Cassoulet or Boeuf en Daube. That's a bonus for me, since I still have huge stains on another cookbook from the last time I made Boeuf en Daube and it was such an ordeal I haven't made it in a couple of years.

On the other hand, I did think there were quite a few recipes in the book for which I can't see the point of using a slow cooker, like quiche, soufflés, pain perdu, clafoutis, and a couple of the vegetable recipes.

This is a good, but not great, cookbook. I'd say this is a good addition to your cookbook collection if you have particular interest in French food and slow cooker recipes.
4 Comments 175 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I received this excellent slow cooker book from VINE to review. Normally I would try more than two recipes before reviewing a cook book, but based on the two that I have made so far, the Bargeman's Beef Stew and the Pork Ribs Hunter's Style, I am now a big fan of Michele Sciolone and will be buying her Italian Slower Cooker book. I like her ingredients and the straight forward way she writes. Both of these recipes were easy to make and the results were even better than I had expected. I love that numerous and varied spices and seasonings are used and I didn't have to improvise once they were done. My butcher didn't have country ribs on the bone, so I got the boneless and cut them in half. They worked very well. The recipe called for 8 hours of cooking time, but mine were done in a little over four. I guess because I browned them well and using relatively smaller pieces would account for that.

I know that you aren't suppose to 'peek' during cooking, but about about half way through most recipes, I feel an overwhelming need to stir. I am a long time and regular stove top maker of numerous slow cooked dishes and soups, it goes against my nature to 'set and forget'. So maybe it adds a few more minutes to the cooking time, but I am in no hurry.

These recipes do require advance prep, sauteing onions, etc and browning the meat, but I love to cook, so I don't mind doing the prep work.

I do not serve slow cooker or stove top slow cooked food the same day as I make them. I refrigerate them overnight, skim the fat, and then serve. Makes a world of difference flavor wise - including the two dishes above, from this book.
Read more ›
2 Comments 85 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

The French Slow Cooker
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: The French Slow Cooker