The Asian Slow Cooker: Exotic Favorites for Your Crockpot

Named probably the best cookbook of 2016 by the Washington Post.

Quicker, Easier, Tastier and Healthier Than Takeout

Kelly Kwok, originator of Life Made Sweeter, gives extraordinary new flavors to attempt in your moderate cooker. These basic and delectable plans will have your preferred Asian dishes hanging tight for you right when you return home. With the press of a catch, you can make real dishes that are more advantageous and more delicious than their eatery partners.

You'll encounter a wide assortment of flavors; pick fiery, veggie lover, noodles or rice. There are even plans that have 5 fixings or less. Extra taxing day? Kelly's without object one-pot and skillet plans will eat on the table shortly or less―and with just one dish to wash, cleanup will be a breeze. Regardless of whether you're in the mind-set for General Tso's Chicken, Pad Thai Noodles with Chicken, Beef Chow Fun, Panang Curry, Mapo Tofu or Tom Yum Hot and Sour Soup, you can have quick, flavorful dinners each day of the week the easy way.

About the Author
Kelly Kwok is the founder of Life Made Sweeter, a food blog dedicated to sharing classic Asian recipes with a modern spin. She is a contributor for Parade magazine online and her work has been featured on numerous websites such as Country Living, Huffington Post, The Food Network Canada, Better Homes and Gardens, TLC.com, The Kitchn, MSN.com, Brit & Co, Buzzfeed and Delish. She lives in Ontario, Canada with her family.

I tend to buy a fair amount of cookbooks, several per month. But I am pretty selective in those I buy. I first find those I might be interested in through library searches and only after checking them out closely that way, or at a local bookstore, decide to buy them online. I had this one on my list for some time. Its not a very large, thick cookbook, but it has a good variety of recipes and a unique approach to Asian cooking by largely forgoing the wok (most slow cooker books being oriented towards stews and southern U.S. cooking etc...) The recipes and the photos of them are all very diverse and look amazing. I admit I haven't made any yet. The ingredient lists are not difficult either (many foreign based cookbooks have hard to find ingredients/spices and I didn't see that here). Many foreign cookbooks also call for types of meat that is not often used in the U.S. such as lamb, unusual types of fish, goat etc. I did not see a preponderance of that here either. --R. Hawk

Amazing delicious recipes! --Brinson

Kelly Kwok, founder of "Life Made Sweeter," has unlocked the secret to delicious restaurant-style stir fries, noodles, curries, and desserts just like those you get from your favorite Chinese, Thai, or Korean restaurants, but without the sinkful of dirty dishes and piles of pots and pans! You'll find all your Chinese favorites like Beef and Broccoli, General Tso's Chicken, Lemon Chicken, Kung Pao Chicken, Lo Mein along with Galbi (Korean-style short ribs), Thai curries, Bahn mi, tom yum, pho, fried rice, noodle dishes, sides and desserts. Most of these qualify as one-pot dishes (despite the title, not all involve the slow cooker), making prep and cleanup easy. Ingredients are listed in both US and metric equivalents, and most ingredients should be readily available at your grocery store. Each recipe has a gorgeous full-color photo as well. The sauces in particular are standouts, even more so considering that relatively few ingredients are used (so no trips to the Chinese/Oriental supermarket trying to track down hard-to-find sauces and pastes). As a vegetarian, I loved the Asian-inspired soups like the Thai pumpkin curry soup, miso soup with vegetables and soba noodles, and Chinese hot and sour soup. There is a whole chapter devoted to meatless mains, including a vegetarian mapodofu, Thai red curry vegetables, Chinese eggplant with garlic sauce, General Tso's Brussels sprouts and sweet potatoes, and Thai basil tofu and vegetable rice casserole. --Brunt Lust