*Starred Review* Fans of Good’s best-selling slow-cooker recipe books won’t be disappointed with her latest installment. Good provides plenty of practical tips about what she calls a near miracle appliance. For example, take time to get acquainted with a new slow cooker, fill it two-thirds full for best results, and try out recipes for the first time when at home for the day. And she dispels two big myths: that her beloved machine is a winter-time appliance and that it’s mainly just for beef stew. Fuggedaboutit. True, many of the 250 recipes are for main dishes made with chicken, turkey, pork, or beef. But she gives even more space to pasta, soups, quiches, appetizers, breakfasts, breads, and desserts. Why not wake up to steel-cut oatmeal that’s been slow cooking overnight? The slow cooker can even bake peach cobbler or a fudgy chocolate cake. Each recipe comes with a photo, some (such as mashed potatoes) get a quick and easy label, and several get a bonus tip from Good (such as cooking wine is wine with salt added). With good recipes and good vibes, the latest Fix-It and Forget-It cookbook is bound to be a best-seller. --Karen Springen
About the Author
Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 11 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. The series includes eight titles. The most recent are Fix-It and Forget-It Pink Cookbook, to benefit the Avon Foundation and Fix-It and Forget-It Diabetic Cookbook, Revised and Updated, with the American Diabetes Association. Good is also the author of the Fix-It and Enjoy-It series, a “cousin” series to the phenomenally successful Fix-It and Forget-It Cookbooks. Phyllis Pellman Good is Executive Editor at Good Books. (Good Books has published hundreds of titles by more than 135 authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, are the parents of two young-adult daughters. For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.Fix-ItandForget-It.com or www.GoodBooks.com.
Phyllis Good is a New York Times bestselling author whose books have sold more than 11 million copies.
With Fix-It and Forget-It NEW Cookbook, she launches "Phase 2" of her nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on The New York Times bestseller list, as well as the bestseller lists of USA Today and Publishers Weekly. In this book, Phyllis adds her voice, offering Tips and personal comments in "Why I like this recipe."
Good has authored many other cookbooks, growing out of her commitment to make it possible for everyone to cook, even if they have too little time or too little confidence. For a complete listing of her books, as well as her blog, and excerpts from and reviews of her books, visit www.Fix-ItandForget-It.com or www.GoodBooks.com.
Watch Phyllis' weekly cooking show, "Cooking with Phyllis" at www.youtube.com/CookingwithPhyllis.
Phyllis Good is Executive Editor at Good Books. (Good Books has published hundreds of titles by more than 135 authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, live in Lancaster, Pennsylvania. They have two young-adult daughters, a son-in-law, and one very sweet little grandson.
I was excited for a chance to try this cookbook, as I'm somewhat of an impulse buyer when it comes to cookbooks. I have a large-ish collection, and I tend to read them like storybooks. I also love to use my crock pot, particularly on nights that I and my husband both work and the kids have sporting events. Sadly, this cookbook is not one I will keep in my collection.
I have a personal policy that I have to try at least three recipes before I can write a review about a cookbook. I have tried three recipes and will not try another. Only one recipe turned out decent. I made, in order, the Italian Chicken Fajita Wraps, Steel Cut Oatmeal, and Amish Filling. Here is the breakdown of the three...
1. The Italian Chicken Fajita Wraps had great flavor, though the chicken dried out terribly. There was also a little bit of concern about cooking the chicken pieces in the marinade mixture, after 2 of us got sick. Could have been the flu, truly don't know.
2. The Steel Cut Oatmeal was terribly bland, and that was *after* I used less water and more apple cider and apple than called for. Neither child would eat it.
3. The Amish Filling was probably the worst. It was also very bland, though the chicken cooked up beautifully. This was after I added some dried thyme (as per the suggestion) and used a little bit of wine to make up the difference when I ran out of chicken broth. It was also *extremely* moist. As in - smushy. I thought it was going to be more like stuffing, but it was just...wet. One child thought it was pretty good, the other probably won't go near it again. And it was a lot of work to put together!
I don't mind doing extra work to make a good meal in a crock pot, but this book just doesn't cut it. I would be highly surprised if I ever use it again.
This is a good cookbook, with photos of every finished recipe, very clear instructions and lots of tips. What it lacks is a nutritional breakdown, which I believe is important to many meal planners/cooks.
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I was a fan of the last cookbook of the same name (the original version) due the expansive variety of dishes. However, I did find that many weren't exactly your typical slow cooker recipes...meaning that you had to do quite a bit of prep work before throwing the ingredients in the pot. Including lots of stovetop cooking. That was fine for me doing most of my work in a home office at that time, but likely not what most buy a slow cooker cookbook for.
I feel the author listened...still a large selection...250 to choose from--yet these really have less prep work. (Although to be honest with many you will still spent a huge amount of time on prep work, defeating the whole point in using a slow cooker unless you just bought it to keep foods warm when serving) That said, there were still several recipes where you had to change the temperature from high to low after a certain amount of hours. Personally I am not a fan of these for slow cookers but on some you can change the times and temps and see if they work. Most people I talk to like to throw stuff in their cooker and go.
I originally gave the book 5 stars but as I keep using it, I now tend to put it aside and go back to her first book of slow cooker recipes or more often other cookbooks altogether. Many dishes aren't turning out tasty at all but even more make me not want to try the dishes. Even worse, I am finding the photos are not of dishes the author actually made in the slow cooker at all (update: I see by the reviews others are noticing this too.) Like you can see the browned edges on the casserole dish on the mac and cheese picture is of mac and cheese baked in the oven because 1. This recipe does not brown like that and 2.Read more ›
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This is a nice looking cookbook, filled with colour photos of the recipes and of the author fixing some of the recipes. One of the facts that I am curious about - there are so many photos showing the finished recipe and it is in a dish that I have never seen come with or would fit into a slow cooker. You can see in the photo there are the brown edgings you get when you bake in an oven, yet she says put the ingredients it in the slow cooker, cook and serve. The macaroni and cheese on page 148 is an example. It is in a dish with handles and looks as if it has been prepared in that baking dish, scalloped potatoes on page 227 is another example of a dish that just does not look as if it was prepared in a slow cooker but in the baking dish it is pictured in, hearty brunch casserole is another dish- almost square with wavy sides and yet the food is browned on its sides.
There are recipes that tell you to cube potatoes and cook for 2 to 3 hours and then you go on to fix the dish. Why not just boil them for 20 minutes or less. I do not see the purpose. Rice dishes also cook for 2 or 3 hours to cook the rice then you add peas and serve. It seems much more convenient to use the stove for several of these types of recipes. It just doesn't seem practical to use a slow cooker when a stove top can boil some ingredients much more efficiently. This also goes for bread. I tried 2 of the bread recipes and they come out much better in the oven than the ones in this book that use a slow cooker.
Then there are several recipes that are quiches, pizza or flat type squares- yet they are pictured perfectly round or square in one piece on the serving plate. How does she manage to get a quiche or a pie out of a slow cooker in one piece?Read more ›