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Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes Paperback – November 25, 2009
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About the Author
James Baigrie is a New York-based photographer.
Top Customer Reviews
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.Read more ›
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.
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.
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.Read more ›
Most Recent Customer Reviews
I have cooked to many meals using the recipes in this book over the past few years for friends and family gatherings. Read morePublished 3 months ago by Amazon Customer
Not terribly impressed with her recipes and after one bad outcome, I gave the book to my favorite used bookstore to resell.Published 4 months ago by Tom Luhnow
Very great-sounding recipes....very eager to start putting them to the reality test!Published 6 months ago by R. Scott Runnion
I have been using the slow cooker a bit more lately ( I love to cook as a hobby) and found this book very useful.Published 6 months ago by Tom Phoghat Sobieski
For me this is a very good Cook book, because I am not much of a cook. Mostly I have on hand every thing that the recipe calls for, My first attempt was a meat loaf dinner, it it... Read morePublished 7 months ago by DAK
Tons of recipes to follow or use as inspiration. I tend to like the creative aspect of cooking, and also using whatever I have in the cupboards. Read morePublished 7 months ago by Sarah Skye
This cookbook is one of my all time favorites. It was recommended to me by a friend and I am SO GLAD I bought it. Every recipe has been absolutely delicious, and very easy. Read morePublished 8 months ago by Pandora Black