Slow Cooker Cooking (Hardcover)

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Editorial Reviews

From Library Journal

With its image as a relic from the 1970s, shoved to the back of the closet with the fondue pot, the slow cooker is something of a hard sell. But Brody, author of Plugged In, about using different kitchen appliances, and several hugely popular bread machine books, thinks it deserves a new lease on life. She uses hers to cook such sophisticated fare as Roasted Vegetable Antipasto and Duck Confit. But will she be able to convince cooks to turn to a slow cooker for making mashed potatoes (Garlic Smashed Potatoes, at four to eight hours, plus another five to eight hours all unattended, of course for the optional caramelized garlic)? Perhaps. Her classes, she says, have made converts of firm nonbelievers. For larger collections.
Copyright 2001 Reed Business Information, Inc.

Product Description

When someone says "slow cooker," do you think of pot roast or chili? Now you can think Slow Cooked Salmon, Caramelized Onion Soup, falling-off-the-bone Lamb You Can Eat with a Spoon, and Flourless Pear Anise Soufflé. If these dishes whet your appetite, it's time to take that slow cooker out of the closet, plug it in, and get ready for Slow Cooker Cooking.

Lora Brody knows her appliances. She inspired a whole new generation of bread bakers with her best-selling bread machine books. Here she pushes the slow cooker to places no one ever expected it to go, inventing fruit bases for soufflés and ice creams, reducing milk and sugar to make Dulce de Leche, and infusing oils with herbs. In addition to creating innovative takes on one-pot meals such as classic New England Boiled Dinner, Venison Stew with Mushrooms, and Osso Buco with Gremolata, here you will find recipes for ingredients that are the basis for other dishes, such as Duxelles, Braised Chestnuts, and vegetable and chicken stocks. Vegetarians will enjoy recipes such as Ragoût of Leeks, Fennel, and Celery and Virtuous Lentil Soup, and dessert lovers will rejoice when they see recipes for Hazelnut Chocolate Fondue and Coconut Rice Pudding.

Creative cooking in the slow cooker doesn't mean giving up any of the convenience associated with this popular appliance. You still add the ingredients to the pot and go about your day (or evening), letting the slow cooker do all the work.

Thanks to the pot's sealed insert and consistently even heat, food cooks under ideal conditions to make it tender and bring out maximum flavor. Come home to a kitchen perfumed with an aroma that promises good things to eat and find a perfectly cooked dish to enjoy.

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Product Details

• Hardcover: 208 pages
• Publisher: William Morrow Cookbooks; 1 edition (February 6, 2001)
• Language: English
• ISBN-10: 068817471X
• ISBN-13: 978-0688174712
• Product Dimensions: 9.4 x 7.6 x 0.9 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (24 customer reviews)
• Amazon.com Sales Rank: #184,840 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

146 of 147 people found the following review helpful:

4.0 out of 5 stars Fancy, quick, time-shifted cuisine, March 13, 2001

By	Stephen Foster (Seattle, WA United States, via Scotland) - See all my reviews (REAL NAME)

Background (why you might care what I think): I love/live to cook without deadlines and time limits, but I am also extremely busy, so I finally bought a slow cooker to save time, sure, but also to time-shift my prep time, so that my family could eat Boeuf Bourguignon on Wednesdays, at 7pm, without also having to go visit their daddy in the psych ward at 8pm.

All of the slow cooker books I found at first called for (always): frozen vegetables; (often) cans of soup; (far too often) "liquid smoke." Sure, I tried them, and some were certainly teenager-pleasing, and weirdly interesting in their own way, but I would prefer a little less convenience in exchange for more authentic recipes.

So, this book delivers exactly that. As I write, my family is collapsed in a heap after GORGING on Ms. Brody's bourguignon. It took me a full hour to prep, but next time I'll save 20 minutes and considerable mess by browning the meat before marinating (I'll also double the recipe!) Over time, I'll doubtless make other changes until I get the recipe exactly the way I want it, but that is true of any recipe in any cookbook. Too many duck recipes? This is a cookbook, not the Constitution! I've made two of the duck recipes so far, with no sighting of an actual duck anywhere, and I've been delighted with both.

So, this is a nice little book, full of welcome ideas. However, when one can get (say) 400+ pages of Daniel Boulud for about the same price, it becomes a rather expensive, slim volume. I have lived with it for a month now, and I am nonetheless quite happy with it. What follows are some of my further observations:

The "Pantry" section is excellent, probably the core of the book. The black bean and chickpea recipes effortlessly deliver fresh-cooked beans ready for use in anything. For example, the total working time to transform a pile of raw chickpeas into an catering-size vat of hummus is about 15 minutes.

The infused oil recipe is a bit hit-and-miss. However, the idea itself is great. The addition of an oil thermometer and a partially-closed lid quickly transforms the cooker into an accurate scientific apparatus, capable of very precise, effortless infusions. Try infusing olive oil with lemon zest next time you need your senses stimulated (then use the oil in a bread recipe, next time you need your whole house stimulated :-)

If your cooker is big enough (oval, preferably) The lamb stew with potato and feta crust can be economized and much improved by using a well-trimmed 1/2 leg. Let it cool when done, then shred the meat off the bone by hand.

The Chicken Merlot with Mushrooms is wonderful, with the mushrooms still crisp after cooking for 4 hours. Rather too much liquid, though (true of many of the recipes here).

The Morroccan Chicken with Prunes & Couscous is my favourite so far, but it would better served with plain couscous and a separately-cooked side dish, as the flavour is otherwise too intensely uniform.

Only one significant gripe (apart from the price): The layout designer sometimes sacrificed utility for artsiness, unnecessarily spreading some recipes across three pages, with little or no indication that there is more to come.

65 of 66 people found the following review helpful:

3.0 out of 5 stars Mixed feelings, October 20, 2001

By A Customer

I am a working mother and a relatively accomplished cook who bought this book with great enthusiasm and I have been moderately disappointed. The "Pantry" section of the book is really useful, and I have made several of the recipes with wonderful success, but the rest of the book falls short of the standard set by her introductory chapter. Many of the recipes are clearly not written with the needs of a working person in mind (ie recipes that cannot be assembled the night before or require alot of prep work), which is an inconvenience I would gladly tolerate for a tasty meal, however, having made 4 or 5 of her recipes now, I must admit I have been at least a little disappointed with all of them. I have also used Donna-Marie Pyles "America's Best Slow Cooker Recipes" and have had much better success, both in terms of taste and convenience.

66 of 72 people found the following review helpful:

5.0 out of 5 stars You have to make the Zucchini Soup in this cookbook!, May 25, 2001

By	Rebecca Johnson "SeasonedwithLove.com" (Washington State) - See all my reviews (TOP 10 REVIEWER)    (REAL NAME)    (COMMUNITY FORUM 04)

When you think of "slow cooking" you might imagine a full day of cooking, yet really with slow cooking, you can get out of the kitchen for most of the cooking time. The most delightful thing about slow cooking is that you don't have to worry about burning something on the stove top and you can hardly ruin a meal even if you let it cook way over the suggested cooking times.

Evenings are fun times to use the slow cooker to make a stock. Often in the past, I found the cooker invaluable for making chicken stock while I was happily sleeping. With Lora's new book, I finally learned how to make a delicious vegetable stock. She recommends roasting the vegetables first and this adds more intensity to the stock. You can roast the vegetables, then toss everything into the slow cooker and then head off to bed while the cooker does all the work.

You will find recipes for chicken and vegetable stocks in the pantry chapter. I highly recommend you make these stocks for the recipes. A powdered or base stock does not do the recipes justice. If you are vegetarian, you will enjoy the fact that you can substitute a vegetable stock for the chicken stock in many of the recipes.

One thing I noticed with some of the recipes was the times seemed a bit short. I would take the times that say "2 hours" with a pinch of salt. I doubled those times and the recipe worked much better. I also found you could leave the stock on high heat all night and let it go way over the recommended 6 hours. I left the vegetable stock in the cooker for 10 hours and it was even more flavorful.

Before you start a recipe, check to see if you have to make another recipe first! If you need to make a recipe for "Duxelles" before making the stuffed mushrooms, Lora gives you the page number. You don't have to stand in your kitchen staring at the page and wondering where you are going to find duxelles (dook-SEHL). You simply turn to page eleven and see that in fact, you are only making a thick paste used to flavor sauces, soups and other mixtures. It is just mushrooms and shallots and Lora shows you how to make this paste in the slow cooker.

Many of the recipes are gourmet, but that is what makes cooking fun. Lora used to work in a French restaurant and it shows! There is also a definite Italian flair to many of the recipes. In the recipe calling for "cipollinis" you will have to look for the bulbs of the grape hyacinth and they are used in Italian cuisine. You could substitute pearl onions. I also found it difficult to find baby zucchini where I lived so I just used regular sized zucchini and cooked the soup a bit longer.

While this book is written for cooking at home, you will feel a bit like a chef when using a hand-held immersion blender to transform vegetables and stock into a satiny smooth soup right in the cooker.

If you have never tasted a homemade soup, you owe it to yourself to pull out that slow cooker. It is very satisfying to make homemade soup and it is so delicious. Most of the recipes in this book say to season to taste. You add the salt and pepper at the end. In a way, I wish she had given a basic measure of the salt and pepper, but if you are trying to cook with less salt, you will like the fact that you can add just enough for your own taste.

Many recipes include a "Variation" or a "Note." If you can't find herbes de Provence, Lora shows you how to make it yourself. Lora also includes fun headnotes so you feel that you know her better. "I wandered into an Indian grocery store in my neighborhood and perused the shelves for an ingredient I hadn't tried before. Tamarind paste caught my eye....." and so this is how the recipe for Tamarind Sweet Potatoes came into existence.

You will especially like the design of this book. It has a beautiful blue cover and the binding will last a long time. The index is well organized, although it is easy to find anything you are looking for just by flipping through the 200 pages. There is not a color picture to be found, yet that does not seem to detract from the book. I like the artsy style of the layout with a light gray border at the top of each page and a slow cooker design element running through the book. You will find recipes for appetizers, soups, vegetables, meat, poultry, fish, pasta, breads, grains and desserts.

Using smoked Gouda cheese in the Smoky Stuffed Chicken Breasts might give your mother's slow cooker a bit of a shock but it sounds delicious to me! Your slow cooker might just become indispensable! I am really looking forward to making the Vanilla Ice Cream recipe in which you make the base in the slow cooker in order to infuse the cream and sugar with vanilla essence from a vanilla bean.

Tonight I am serving the Cream of Zucchini Soup that is quite good with a sprinkling of paprika and a few toasted pumpkin seeds. I added 1 teaspoon of seasoning salt to the soup. You might prefer more or less salt. I just took a taste and the flavor is just superb. The color is an almost mustard yellow and the texture is smooth and creamy.

While you are making the soup, you could also make some bread in your bread machine. After all, Lora is famous for her bread baking skills.

~The Rebecca Review