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Slow Cook Modern: 200 Recipes for the Way We Eat Today Kindle Edition
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Someone--Krissoff--finally heard what I’ve been saying all these years about slow cooker recipes. I’ve purchased and reviewed many slow cooker recipe books over the years. And in my written reviews, my main gripe had always been that the recipes were too short time-wise, or needed attention in the middle of the day or needed too much pre-prep work or actual cooking before even putting foods in the slow cooker pot. And I felt that way because my work days were ten hours long, maybe longer if traffic was awful.
Well, these recipes average about 8 hours long, but with a timer and a keep warm setting on the cooker—and some other very interesting ideas and tips from the author—a lot of the recipes she presents can limp through to the end of a ten hour day. And, yes, she does ask us to cook in the morning, but I see a lot I could move to the evening before. So, these recipes are workable for cooks who commute!
Slow cooking cookbooks and slow cookers have come a long, long way..... I remember when I bought the original Crock Pot and made pea soup. I remember when I picked up the only "crockery" cookbook by Mabel Hoffman in 1987. (In hindsight, I wish I would have kept that first Crock Pot: It did not run as hot as current slow cookers do.) But I have replaced Mabel's recipes with many, many slow cooker cookbooks over the decades. The food "revolution" that has taken place over the years--bringing us an overwhelming bonanza of products, produce, herbs, spices, and information--renders all the older books outdated, (I think). Time to dump them! Even the older books that have been re-done or updated in the past year or two are hardly worth a look-see. (I know, because I've reviewed them and passed them by.) You won't find them on my personal library shelves.
But you will find this one in a prominent and easy-to-grab location. I appreciate this book--like I've never appreciated a slow cooker book before, (including this author's previous slow cooker book from more than a decade ago... I don't think there was anything really wrong with her recipes back then, except perhaps lack of explicit instruction. And, please forgive me, but I only mention it so no one judges this book by her Secrets of Slow Cooking.) I can tell you: I think Liana Krissoff has gotten her act together these past years and this book is a winner.
Book starts out with helpful info and tips. (And if you take a peek into the “Look Inside” feature on this product page, you will be able to read those right now.
Before purchasing this book for myself, I had a preliminary and temporary download of this book from the publisher. So I was able to test some of the recipes prior to its publication last week. After scrutinizing its pages for several days--and marking at least 30 recipes that I needed to try--I realized I needed a hard copy of this book in my library at home. I have never been a great fan of dals, so when I found a trio of dal recipes (in the Vegetarian & Vegan chapter) that made my mouth water, I knew I wanted this book for my own. When I found a recipe for making my own quark, I came to this product page and pre-ordered it.
There is plenty of variety in that first chapter and great recipes for any foodie, no matter their food preferences. Usually one of my favorite chapters is soups/chilis/chowders. There is no such chapter in this book. Rather, soups and soupy stews are spread throughout the chapters: The V and V, as I've already mentioned, plus Chicken, Turkey and Duck; Pork; Beef; Lamb and Goat. (From this, you can see that while there are many veggie meals, they do not make up the book. There are plenty of veggie sides, though, that can be prepped in the morning or the night before, and finished off quickly in a bowl or skillet. Plenty of extra recipes, meant to help round out the meal, are included with each main slow cook recipe. There are some gems, some real keepers in those side recipes! Lots of exciting stuff!
I love the pork chapter best. There is hardly a single recipe that I have not marked. I marked so many that I stopped marking....
The chicken and beef recipes all have unique twists and great ideas.
In the paperback format of this book, there are plenty of beautiful photos to satisfy the majority of us readers. Page and recipe layout is easy on the eyes. Instructions are detailed, yet easy to follow. Author writes in a personable way, and all the details seem to just flow--they do not get in the way or interrupt. You do need to read through the recipe a few times for you to formulate your own planning schedule.
*As I mentioned before, I did receive a temporary download of this book from the publisher. And that preliminary look-see prompted me to hurry and buy this book for myself. You can see that by the "Verified Purchase" tag at the top of this review.
The recipes included are taken from all over the world – curries from Malaysia, Japan, Thailand, and Jamaica; favorites like Cuban Ropa Vieja from Cuba, an excellent Greek Moussaka, an authentic Russian Borscht, a Chicken Tikka Masala and an easy Chicken Mole. We also really liked the Chicken with Spanish Chorizo and Peppers, and it was very easy.
There are recipes for basics, such as stocks, ghee, dried beans, quark, and Dulce de Leche. You’ll also find a unique array of vegetarian and vegan recipes.
The photography is excellent, but the dishes are so pretty in the pictures, it’s difficult to decide which recipe to try next. The only thing missing is a chapter on desserts; they can, of course be made easily in the slow cooker, but you’ll need to consult one of your other cookbooks for them.
So why do you need another slow cooker cookbook? Because this one is different, inspiring, and fitting for modern cooks; you’ll use it often with excellent results.
Special thanks to NetGalley for supplying a review copy of this book.
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Author: Liana Krissoff
Photographer: Rinnie Allen
Published: 9-12-2017...Read more