Gourmet Vegetarian Slow Cooker - Lynn Alley [0]
Photographs copyright © 2010 by Leo Gong
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Alley, Lynn.
The gourmet vegetarian slow cooker: simple and sophisticated meals from around the world / Lynn Alley; photography by Leo Gong. — 1st ed.
p. cm.
Includes index.
Summary: “A vegetarian approach to the slow-cooker phenomenon, from the author of the best-selling Gourmet Slow Cooker series, featuring innovative and time-saving meatless recipes from Indian, Mexican and Southwestern, Asian, Italian, French, Greek, and Middle Eastern cuisine"—Provided by publisher.
1. Electric cookery, Slow. 2. Vegetarian cookery. I. Title.
TX827.A436 2010
641.5′636—dc22
2009034719
eISBN: 978-1-60774-085-8
Cover design by Chloe Rawlins based on an original design by Catherine Jacobes
Text design by Catherine Jacobes
Production by Chloe Rawlins
Food styling by Karen Shinto
Prop styling by Christine Wolheim
v3.1
To M., as always, with love and gratitude.
CONTENTS
Acknowledgments
Introduction
Cooking Times
Ingredients and Resources
India
Mexico and the Southwest
Asia
Italy
France
Greece
The Middle East
Index
Acknowledgments
Many streams of thought, many recipes, many meals, and many people converge within the pages of a book.
So acknowledging everyone is a daunting thought. Let me start where I can and wend my way along until I’ve covered those who seem to have played a most important role in the book.
To begin with, let me send warm thank yous out to Aunt Sarah and Aunt Mae, my mother’s aunts, who showed me how wonderful vegetables straight from the garden could be. To France, spiritual home to good cooks everywhere, where at one time visitors would be hard-pressed to find a bad meal, and weekly markets were a joy to behold.
To some of the chefs and authors who have inspired me: India-born chefs Neela Paniz and Suvir Saran for their dedication to the cooking of their homeland. To Laurel Robertson for lighting the way and inspiring so many of my generation to kick the meat habit back in the ‘70s. To Alice Waters for skillfully drawing my attention to the excitement of vegetables. To Deborah Madison for her pioneering role in elevating vegetarian cooking to an art form. To Julia Child for being the light that she was in the world, both personally and professionally.
To my editors at Ten Speed, Melissa Moore and Dawn Yanagihara, for their guidance and hard work. To Phil Wood, now “publisher emeritus” at Ten Speed, for always supporting my manuscripts and encouraging my work. To the very kind Aaron Wehner, who has taken over the helm at Ten Speed, one of the few publishers willing to work well and directly with their authors. To Kristin Casemore, Ten Speed’s hardworking cookbook publicist. To Chloe Rawlins, Leo Gong, and Karen Shinto for creating such a lovely book.
On the very practical side, I’d like to thank Valerie Gleason of the EdgeCraft Corporation for making the most wonderful knife sharpener available to the home cook. To Melissa Palmer at the All-Clad Corporation.
To Chibi, Jai, and the many animal friends who have provided unconditional love, warmth, support, friendship, and grounding. They all deserve better than being eaten.
To my dear friend Kathy Fleming, of Accomplishment Coaching, the world’s clearest and most astute friend and coach.
To Beth Hensperger, an inspired cook and a hardworking author, who has taught me some invaluable lessons.
To my mom, Margaret Zink, for being a good friend and helper.
Introduction
As I wrote in the introduction to The Gourmet Slow Cooker, my first experiments with a slow cooker involved beans.
I was living in a mobile home on a farm in Davis, California, for several months, and the