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    The Mexican Slow Cooker

    Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites [A Cookbook]

    Author Deborah Schneider
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    Paperback
    $19.99 US
    Clarkson Potter/Ten Speed | Ten Speed Press
    8.35"W x 9.01"H x 0.44"D   | 18 oz | 24 per carton
    On sale Jul 31, 2012 | 144 Pages | 9781607743163
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    A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.

    When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.
    © Erin Scott
    Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006; and is the coauthor of Williams-Sonoma’s Essentials of Latin Cooking. View titles by Deborah Schneider

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    A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.

    When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

    Author

    © Erin Scott
    Deborah Schneider is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006; and is the coauthor of Williams-Sonoma’s Essentials of Latin Cooking. View titles by Deborah Schneider

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