Braised, Simmered & Stewed by Robb Walsh

Braised, Simmered & Stewed by Robb Walsh

A global celebration of the beloved slow cooker, this cookbook features 115+ recipes for busy people who love good food and want delicious and varied one-pot meals.

Take back your time in the kitchen but eat like a king. Robb Walsh, three-time James Beard Journalism award winner and author of the bestselling Legends of Texas Barbecue Cookbook, has turned his expertise to the slow cooker. In these pages, tough cuts of flavorful meat are braised to falling-off-the-bone perfection, beans simmer until fragrant and smoky, delicious enough to move from side dish to main course. Curries, chilis, congees, soups, sauces, stocks, and grains take on extra flavor, cooking low and slow with minimal input from the cook.

Organized by regional cuisine, these low-effort, high-reward recipes include:

• Pulled Pork Sandwiches with Mustard Slaw
• Lamb Shank Ragu with Penne
• Green Chile Pozole with Chicken
• All-Day Dal
• And so much more.

Are you ready to have standout dishes from Europe, Asia, and North and South America on your table with minimal effort? Braised, Simmered, and Stewed, seasoned with personal anecdotes and travelogue throughout, is your tour of slow-cooked meals that have stood the test of time, and an indispensable resource for your cookbook shelf.

Three-time James Beard Award winner Robb Walsh has written more than a dozen books on food. He is a co-founder of Foodways Texas at the University of Texas and Barbecue Summer Camp at Texas A&M University. He currently resides on the shores of Galway Bay in Western Ireland.