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Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes Paperback – November 25, 2009

4.1 out of 5 stars 124 customer reviews

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Editorial Reviews

About the Author

Diane Phillips is a cooking teacher and author of more than 14 cookbooks. Her home is in San Diego, California.

James Baigrie is a New York-based photographer.
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Product Details

  • Paperback: 544 pages
  • Publisher: Chronicle Books; 10/26/09 edition (November 25, 2009)
  • Language: English
  • ISBN-10: 0811866572
  • ISBN-13: 978-0811866576
  • Product Dimensions: 7.6 x 1.6 x 9 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (124 customer reviews)
  • Amazon Best Sellers Rank: #166,619 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Aderyn VINE VOICE on November 23, 2009
Format: Paperback Vine Customer Review of Free Product ( What's this? )
"Slow Cooker: The Best Cookbook Ever" has many excellent recipes and meal ideas, is well laid out, clear, and nicely photographed. Whether it will prove to be the "best cookbook ever" for you probably depends on how you use your slow cooker. I usually turn to mine on busy days when I have little time to cook and will be gone most of the day. I want to quickly combine a few ingredients with minimal fuss, clap the lid on, walk away, and come home eight or ten hours later to a ready-to-eat meal. Unfortunately, many of the recipes in this book require extensive preparation, cook for only three or four hours, and involve the slow cooker almost incidentally.

For example, the Asian Honey Wings, although they sound delicious, are all but finished before the slow cooker even makes an appearance. The wings are cooked in the oven while the sauce is prepared in a bowl, and the sauce and wings are then combined in the slow cooker and heated through. The book suggests serving them from the slow cooker to keep them warm. Heating and serving an already cooked dish from a slow cooker hardly qualifies as a slow-cooker recipe, and I don't really need a book to know that serving from a slow cooker is a good way to keep food warm.

Another typical example is a casserole for which the cook must first make 2 cups of cooked rice; chop several vegetables; have 3 cups of cooked, diced chicken at hand; and grate 2-1/2 cups of Parmigiano-Reggiano cheese. While the rice simmers on the stovetop, the cook sautés the vegetables in separate steps, then removes them to a bowl and adds several more ingredients to the pan to create a sauce.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I have used slow cookers since the 70's and read a lot of slow cooker books. Most books are too simple or too complex, this one is just right. There will be lots of flavor with moderate start up time investment. I read about 50 cookbooks a year, and am a great peasant cook. I really like to cook simple great food.
This book is really an outstanding slow cooker book. The prep time is reasonable, the ingredaint lists are reasonable,,,, heavy on fancy mushrooms for flavor, the 400 recipes give you a lot of continents to play around in.
Many of these dishes could also be made in a casserole and baked faster.
I was really impressed with this book and marked 15 things to make this winter.
True, its not a diet cooker book, but I can reduce fat where I choose and substitue as needed. This is a real full flavor cookbook. Low fat is a joke anyway, I have nursed for 25 years and seen tons of fat people on low fat food.
If you only buy one slow cooker book, this should be the book.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I love slow cooker cooking and in my opinion, the best slow cooker recipes use fresh, high quality ingredients (as opposed to lots of canned and boxed ingredients) that are easily prepped (if you have to spend 30-45 minutes prepping the dish, it stops being a convenience). The recipes in this book strike that "just right" balance for me. This book includes a huge variety of recipes using all sorts of different proteins, vegetarian entrees, side dishes, drinks, appetizers, etc. You will be hard pressed not to find several recipes that you would like to prepare right away.

I have two gripes with this book:
1. there is no nutrition info provided for the recipes. Some of the recipes are clearly not diet friendly but many of them are -- it would be nice to have the information available.
2. the print color and paper color used in this book make it very difficult to read. I like the layout -- every recipe is on one page, with the ingredients listed in one column and the prep information in another column. However, the ingredients are printed in sage green type on off white background and the prep instructions are in brown type on the same paper background. It is very difficult to read and I doubt that anyone who really uses a cookbook, in the kitchen, while preparing food, looked at this design very carefully. The best cookbooks have large, clear, easy to read instructions that can be read and re-read quickly while working in the kitchen. This book is unfortunately almost unusable to me in this respect. it's disappointing because I really like the recipes but I would find myself hesitating to cook from this particular book because of the extra work involved in just reading the recipes.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
No doubt about it: this book has over 400 great recipes for the slow cooker. With a few exceptions, the recipes are designed to be cooked in a 5-7 qt.-size cooker, but a lot of them can be easily reduced if you need a smaller quantity.

I mention that because, as a single person, cooking recipes designed for 8 people is usually a bit more than I want to tackle. So far, I've tackled a dozen or so recipes from this book, all but one of which I cut in half, and the results have been wonderful.

Take, for example, the Chicken Braised in Cider with Apples and Bacon (pg. 125). I reduced everything by half, and made this in a 4-qt pot. It turned out great, and was fabulous served with noodles tossed with poppy seeds and butter.

Another one that fared well in smaller quantity is the Pork Tenderloin Stuffed with Cranberry Wild Rice with Cranberry Sauce. Wild rice, orange zest -- I added a few dried cranberries to the stuffing -- stuffed into butterflied pork tenderloin, then cooked in a cranberry sauce, port, and orange sauce. Super yummy.

The recipes I've tried are very easy, take little time to prepare, and produce good results every time.

Now for a few quibbles. Others have mentioned the type color and size, and I second their complaint. What WERE they thinking? It makes it more difficult to work quickly between book and prep station, having to stop and re-read things to make sure I "got" it.

I would also have liked nutritional info for the recipes. As someone who is trying to eat a more healthy diet, I really appreciate it when I can make more informed choices. I can usually make a reasonable educated guess (I've been at this diet thing for awhile), but nutritional info would make my life a lot easier.
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