Publishers WeeklySome regional cuisines lend themselves more readily to the slow cooker, and Mediterranean food, with its emphasis on beans, grains, soups, and stews, is one of them. In this nicely photographed volume, slow cooker expert and culinary instructor Phillips explores traditional recipes that call for tagines, clay pots, and copper stockpots, and modernizes them with her favorite electric appliance. For the neophyte, Phillips breaks down the basic flavor profiles and ingredients found in the Mediterranean, from cured meats to wine vinegars. The recipes, spread between Moorish patterned pages, cover Portugal, Spain, France, Italy, Greece, North Africa, and the Middle East, reflecting the typically healthful, colorful, amply spiced foods from these countries.
