Author(s): Margaret Fulton
Rarely has an appliance been accepted as quickly and totally as the Slow Cooker. It's easy to understand why: this modern version of the old clay pot that used to sit on the side of the stove, slowly simmering the evening meal, is so wonderfully versatile. You can bake breads and cakes in the Slow Cooker, make pots of soup, and cook delicious dinners and desserts. Simple hearty stews and casseroles, pot roasts and world famous dishes such as Boeuf a la Bourguignonne from France and Vitello Tonnato, the cold veal dish with tuna-fish mayonnaise that is the pride of Italy, are all naturals in the Slow Cooker. Fish cooks to perfection in the Slow Cooker, pork becomes juicy and succulent; a leg of lamb with old-fashioned onion gravy has never tasted so good. You can also soften fruit for marmalade, make lovely fruit compotes and bottle fruit in the Slow Cooker. In a Slow Cooker foods can cook for 8 to 10 hours unattended, while you work, play or sleep - very necessary with the hectic pace of life today. Slow Cooking is an essential aid for all cooks today and provides recipes for a wide range of dishes including soups, meats, roasts, fish, vegetables, lentil meals, bread and cakes, desserts, bottled fruit and breakfasts.
Margaret Fulton is one of Australia's leading and best-loved cookery experts. The 'matriarch' of Australian cooking, and cooking 'guru', writer, journalist, author, and commentator was the first of this genre of writers in Australia. Her original The Margaret Fulton Cookbook, first published in 1968 (with a Revised Edition released in April 2010), sold over 1.5 million copies and taught generations of Australian families how to cook and entertain.