Gourmet Vegetarian Slow Cooker

November 23, 2009
Overabundant quotation marks and occasional preaching aside, the recipes in this concise collection are simple and tempting. Organized by broad cuisine categories (Indian, Mexican and Southwestern, Greek, and so on), the dishes in this book don't school readers in the finer points of different cultures' cooking styles, but they do offer easy, tasty options for meat-free comfort food: slow-cooked grits with chili and cheese; polenta gnocchi in tomato sauce; wild mushroom stew on noodles. Appealing photos showcase prepared recipes that feel a step above traditional slow cooker fare, such as rustic potato and poblano gratin; risotto with lentils; polenta lasagna with tomato mushroom sauce; and Japanese-style braised tofu. The handful of surprisingly chic desserts sprinkled throughout—including red wine and cherry risotto; Mexican chocolate pudding cake; walnut and apple bread pudding—are a sweet bonus.

December 15, 2009
Alley, author of the best-selling "Gourmet Slow Cooker" series, returns with an original collection of sophisticated vegetarian slow-cooker recipes drawn from the cuisines of Mexico, Asia, Italy, France, Greece, and the Middle East. Suggested beverages are included with most recipes, a distinctive feature for a cookbook of this type. Assuming readers already have a reliable slow cooker, Alley doesn't provide purchasing tips. Her excellent cookbook can complement such basic titles as Linda Johnson Larsen's "Knack Slow Cooking: Hearty and Delicious Meals You Can Prepare Ahead", which offers advice on how slow cookers work and which size to use. For time-pressed, sophisticated cooks.

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