Slow cooking
The essence of slow cooking? The secret ingredient: Time. It turns even the toughest cuts of meat into melting opulence, ensures perfect, juicy fish and allows vegetables, herbs and spices to melt together to create new taste sensations. In this book you will find 35 delicious 'low & slow' preparations from all over the world, from Limburg sour meat to Indonesian rendang. Dishes to love, to prepare with care and to enjoy in peace.
Written in Dutch.
