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It includes all the slow-cook favourites, such as Bouillabaisse, Scotch Broth, Tagine of Lamb, Coq au Vin, Lancashire Hotpot and Hungarian Goulash. It is illustrated with 300 photographs and explained with clear instructions, so that perfect results are ensured whether you are a beginner or an expert cook. This book is ideal for busy cooks, as the recipes are prepared with a minimum of fuss, while still providing maximum flavour. All the ingredients are simply put into a casserole in the oven, in a large pan on the stove or in a specially designed slow cooker, and left to simmer away to make a wonderfully tasty meal. The finished meals will rarely spoil if they are not eaten immediately; in fact many dishes - such as curries and casseroles - will actually improve if they are made the day before, allowing the flavours to fully develop and blend together. 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