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1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need Paperback – October 1, 2008

4 out of 5 stars 243 customer reviews

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Editorial Reviews

Review


“The book... includes the typical soups and stews for which slow cookers are famous, as well as banana bread, risotto, seasoned cashews and even cheesecake.”
—Amy Lavelly, Chicago Sun-Times

“[Sue Spitler’s slow-cooker apple cider is] a lovely way to welcome guests to a winter gathering. The simmering apple cider will fill your home with a sweet and spicy aroma.”
—Judy Evans, St. Louis Post-Dispatch

About the Author

Sue Spitler is the lead author and editor for Surrey's popular 1,001 cookbook series, which also includes 1,001 Low-Fat Vegetarian Recipes, 1001 Low-Fat Soups and Stews, and numerous other titles. A resident of Long Beach, Indiana, she consults with major food companies, providing recipe development and sales-oriented cooking demos.

Linda R. Yoakam, R.D., M.S., is a nutritionist and diabetes consultant with an extensive practice in the Chicago area.
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Product Details

  • Series: 1,001
  • Paperback: 611 pages
  • Publisher: Agate Surrey; Original edition (October 1, 2008)
  • Language: English
  • ISBN-10: 1572840986
  • ISBN-13: 978-1572840980
  • Product Dimensions: 6 x 1.4 x 9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (243 customer reviews)
  • Amazon Best Sellers Rank: #122,257 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
This is the second book I have bought in the '1001 Recipes' series, and I haven't been disappointed with either one! The recipes in this slow cooker book are delicious, and they are broken down into well-organized chapters. I especially like that there are two chapters for vegetarian recipes...there is something for everyone! Though not explicitly advertised as a low-fat book, this book has recipes that have an aim to be healthy and lower in fat and calories. Every recipe has nutritional information, which is very helpful. I think that the only thing I would change about the book would be to add a breakfast chapter. Other than that, great book!
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Format: Paperback
If you like to eat stews and soups, then this is the book for you. There are definitely 1,001 recipes, but about 70% of those recipes are stews and soups. The sad thing is that there are a few recipes that are exactly the same except for one or two ingredients (say with carrots and potatoes or withouot). Good for a first-timer who has no imagination. But if you thought you would be getting variety with 1,001 different recipes, look for another book.
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Format: Paperback Verified Purchase
We just started to make Crock Pot, slow cooker, meals to take advantage of the money and time savings. We both work long hours and really need to have dinner ready soon after getting home. This book contains a truly wide variety of recipes covering all meals (and dessert). We have tried a number of the dinner selections and have been very happy with all of them. Thumbing through the book, we are sure the ones we haven't gotten to yet will be just as satisfying. Excellent choice for people who have never tried slow cooking. Well thought out with a nice variety.
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Format: Paperback
My son gave us a slow cooker and some cookbooks to start me off on new culinary adventures, and this is my favorite one so far. It's loaded with easy to put together recipes and excellent nutrition information. Although not a "healthy" or "low fat" cookbook specifically, a lot of the recipes are healthy and nutritious, or have healthy options. And salt is always added last and only to taste. No cream of mushroom soup recipes here. The slow cooker I got is Hamilton Beach 33134 3-in-1 Slow Cooker with 2-, 4-, and 6-Quart Crocks and it's great.
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Format: Kindle Edition Verified Purchase
I just purchased this and haven't made any of the recipes yet. I want to alert Kindle users to the fact that the nutritional information is provided in a large block, which takes up almost as much space as the recipe. For some recipes, this info takes an entire page, so you have to scroll through an entire page of the nutritional info from one recipe to get to the next recipe. What this means is that the recipes are oddly laid out because of all the space taken up by these blocks of nutritional info. I think this distracts from the usability of the Kindle version.
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Format: Paperback Verified Purchase
I have had great luck with every single soup recipe I've tried out of this book. The only negative I've found with the entire book is that all recipes don't specify the recommended size slow-cooker. But, follow the general rules for all slow-cooking, written in the helpful hints section. This will allow you to adapt all the recipes for your particular size slow-cooker. I have also gotten great ideas for bread puddings and other things, which I have adapted to the oven or stove-top. Definitely has already become a regular "go-to" book in my kitchen. I recommend to anyone trying to learn about and experiment with their new slow-cooker. So many recipes, you'll never have to cook the same thing twice.
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Format: Paperback Verified Purchase
I found that a significant number of recipes in this book rely on canned foods. Anyone can throw a couple of canned beans and veggies together and call it soup. I was a bit disappointed with this book.
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Format: Kindle Edition Verified Purchase
I was fortunate enough to snag this book as a Kindle book when it was free one weekend.

The formatting is a pain. The nutritional information and points are given at the beginning of each recipe. While I am always pleased when a cookbook includes nutritional information, the standard recipe convention is for the nutritional information to be at the end of the recipe, not the beginning.

The recipes do not start on their own page, which just annoys me.

There isn't a single photograph of a dish in the entire book. When reading an e-cookbook on a color-capable reader it makes me feel something is lacking.

Many of the appetizers in the first chapter could be made in a crockpot, but unless it were your only method of cooking food I don't know why you would. The Sugar-Glazed Five-Spice Pecan recipe makes me afraid I'd end up with a big, gooey, burnt mess in my crockpot. Why wouldn't I just do them in the oven on parchment paper? As for the dips, I'm sure many are delicious, but unless you're making a large quantity for a large group, why would you dirty up your crockpot for a recipe that would barely cover the bottom of the pot instead of just doing it in the microwave?

The beverage recipes are fine - I've mulled wine and made other hot beverages for parties in crockpots many times.

Some of the recipes are oddly named. For example, Nicoise Fish Soup. I thought, wow, a soup based on Salade Nicoise, that sounds interesting! (If you haven't had it, a Salade Nicoise is composed of blanched green beans, new potatoes, cherry tomaties, tuna, anchovies, hard-boiled eggs and Nicoise olives with a vinaigrette dressing and originates from Nicoise, France.
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