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Not Your Mother's Slow Cooker Cookbook Paperback – December 21, 2004

4.3 out of 5 stars 435

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You probably own a slow cooker - 80 percent of American households do. For more than thirty years, its unbeatable convenience and practicality have made it a staple of busy families, enabling anyone to return to a home-cooked meal at the end of a hectic day. Many slow cooker recipes, however, have relied on less-than-healthy convenience products. Now, Beth Hensperger and Julie Kaufmann's Not Your Mother'sr Slow Cooker Cookbook takes a completely fresh look at cooking with this popular appliance. This comprehensive collection of 350 recipes combines the ease of slow cooking with the fresh, wholesome ingredients and exciting flavors of today's kitchen. For days when there's just no time for prep, there's Orange and Honey Chicken Drumsticks or Country Ribs with Onions, Apples, and Sauerkraut. For (slightly!) less hectic days there's Tangy Tomato Brisket or Lentil and Red Pepper Soup. Stay out of the kitchen when guests arrive with Duck Breasts with Port Wine Sauce or wake up to breakfast with Hot Apple Granola Oatmeal. Hensperger and Kaufmann offer dishes for every time frame, without compromising on taste, quality, or variety. And Not Your Mother'sr Slow Cooker Cookbook showcases the best of home cooking while taking advantage of a global melting pot of flavors - so cooks can serve Chicken and Shrimp Jambalaya one day and Japanese Beef Curry Rice another. All the classic slow cooker recipes are here, plus many more adventuresome and innovative dishes. There is also practical information on the different types of slow cookers, their latest accessories, and what sizes are best for what purposes.

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Editorial Reviews

Review

A treasure trove exploring all the potential available in a slow cooker pot. --Library Bookwatch

A wide range of sound recipes and advice for every meal . . . A comprehensive and multicultural guide back to slow food. --San Francisco Chronicle

Gives slow cooking a hip new twist. --Slow Cooking (Woman's Day special)

About the Author

Beth Hensperger, a New Jersey native who has lived in California since her teens, has been educating, writing, and demo-lecturing about the art of baking for over 30 years. In the last few years, she has shifted focus to countertop appliance-driven cookbooks that embrace adapting traditional and professional recipes for the home cook: the bread machine, the rice cooker, the microwave, and a four-volume compilation specifically for use with the electric slow cooker, stressing personal creativity in preparation and selection of ingredients. Hensperger is the author of over 22 cookbooks, including the best-selling Not Your Mother's Slow Cooker Cookbook series, which includes NYMSC Recipes for Entertaining, NYMSC Family Favorites, and NYMSC Recipes for Two, along with the blockbuster first volume, Not Your Mother's Slow Cooker Cookbook. Her other books include highly-acclaimed titles such as The Bread Lover's Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, NYM Microwave Cookbook, and NYM Weeknight Cooking. She is also the author of The Bread Bible (Chronicle Books), winner of a James Beard Award in 2000. She has twice been nominated for the Julia Child/IACP Cookbook Award. Hensperger wrote a San Jose Mercury News food column for twelve years, Baking with the Seasons. She is a contributor to dozens of national and online cooking & lifestyle magazines, such as Food & Wine, Every Day with Rachael Ray magazine, Veggie Life, Cooking Light, Working Woman, Victoria, Prevention, and Family Circle, and is a sought after newspaper and radio interviewee speaking on slow cooking, bread baking, and entertaining. She lives in the San Francisco Bay area. Visit her website at www.bethhensperger.com and blog at www.notyourmotherscookbook.com.

Julie Kaufmann, a native of Albuquerque, New Mexico, has lived in California since 1979. She is an editor of the food section of the San Jos? Mercury News. Before becoming a food editor, she wrote "Kids in the Kitchen," a twice-monthly food column for kids, also for the San Jos? Mercury News. She previously worked on West, which was the Sunday magazine for the San Jos? Mercury News, and spent a decade on the paper's business section. In addition to her work at the San Jos? Mercury News, Kaufmann has taught editing in the Communications Department at Santa Clara University, in Santa Clara, California. Until recently she co-wrote a monthly mystery novel review with her husband for the San Jos? Mercury News. She is an avid home cook who has coauthored several books with Beth Hensperger. Kaufmann lives in Palo Alto, California, with her husband and two children. Web: NotYourMothersCookbooks.com; Facebook presence.

Product details

  • Publisher ‏ : ‎ Harvard Common Press (December 21, 2004)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 528 pages
  • ISBN-10 ‏ : ‎ 1558322450
  • ISBN-13 ‏ : ‎ 978-1558322455
  • Item Weight ‏ : ‎ 2.1 pounds
  • Dimensions ‏ : ‎ 8 x 1.5 x 9 inches
  • Customer Reviews:
    4.3 out of 5 stars 435

About the author

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Beth Hensperger
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Beth Hensperger, a New Jersey-born who now considers herself a California native, has been educating, writing, and demo-lecturing about the art of baking bread and cooking for thirty years. In the last few years, she has shifted focus from baking bread to countertop appliance-driven cookbooks that embrace the use of seasonal ingredients, merge convenience with cooking from scratch, and modernizing the home kitchen: the bread machine, the rice cooker, the microwave oven, and now a four-volume compilation specifically for use with the electric slow cooker, stressing care in preparation and personal creativity.

Hensperger's writing career began when she was chosen as the guest cooking instructor for the March 1985 issue of Bon Appétit. Now she is the author of over twenty cookbooks, including the best-selling Not Your Mother's Slow Cooker Cookbook series, which includes Not Your Mother's Recipes for Entertaining, Not Your Mother's Family Favorites, Not Your Mother's Weeknight Suppers, and NYMSC Recipes for Two along with the blockbuster first volume, Not Your Mother's Slow Cooker Cookbook. Also from The Harvard Common Press are The Bread Lover's Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, and The Best Quick Breads. She is also the author of The Bread Bible, winner of the 2000 James Beard Book Award in Baking, and nominated twice for an IACP Cookbook Award.

Hensperger wrote a food column, "Baking with the Seasons," for the San Jose Mercury News (which was nominated for a James Beard Award in newspaper journalism) for over 12 years until the newspaper downsized.

She is a contributor to dozens of national and online cooking & lifestyle magazines, such as Food and Wine, Rachel Ray Magazine, Prevention, Veggie Life, Working Woman, Family Circle, and Cooking.com, as well as being a sought after radio interviewee speaking on cooking, baking, and entertaining. She lives in the San Francisco Bay area.

Visit Beth's website at BethHensperger.com and her weekly blog at notyourmotherscookbooks.com.

Customer reviews

4.3 out of 5 stars
4.3 out of 5
435 global ratings
Wrong historical information pg. 214
3 Stars
Wrong historical information pg. 214
This author erroneously claims Chili con Carne is as American as the apple pie. Lol. Then goes on to say it was invented by the creativity and originality of cooks born along the borderline of the U.S. desert and NORTHERN MEXICO. So, she contradicts herself because if your born in northern mexico your MEXICAN not American! Sorry, but she wants to make something as American as the apple pie when the word "chili" itself is derived from "chilli" in the Aztec language and more evidence shows the Spaniards recipe came to mexico and from mexico (specifically Monterrey, Mexico where the tomatoes, spices, and chiles were added) it extended way north, so nothing to do with Americans inventing the chili. Various ingredients were non existent in Europe in the 16th century, so it was a blend of mexican and spanish creativity, not American. The recipe was 1st registered in 1857 during the mexican american war. However; in Chicago during the 1893 Expo, it was made popular to Americans. Back in the day everything mexican was called "spanish", so there could have been a confusion there, too. Obviously, many variations were created after that, but to claim that the original, the basic recipe is as American as the apple pie, sounds very false to me if you look at reliable sources of information.
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Top reviews from the United States

Reviewed in the United States on August 26, 2005
`Not Your Mother's Slow Cooker Cookbook' by expert bread cookbook author Beth Hensperger and Julie Kaufmann is hands down the very best book on its subject you are likely to find. It is easily twice the size of my former slow cooker favorite, Judith Finlayson's `The 150 best Slow Cooker recipes' and easily more than twice as good, although this former favorite does have some virtues not in the current subject, such as both English and metric units of measure for all ingredients.

This is a cookery subject on which you do not expect to find a serious treatment by a major cookbook author. Like blender recipes and toaster oven recipes and grill pan recipes and pressure cooker recipes, you usually find books which are little more than one step removed from a manufacturer's booklet, published by the likes of Sunset Press or other speciality publisher, not by the Harvard Commons Press. But, like Jean Anderson's book, `Process This' on food processor cookery, this is a first rate addition to any good cookbook library. In fact, not only is it better than Finlayson's book, it is a lot better than Anderson's book on the food processor.

The quality of the book should be no surprise, given the track record of the principle author, Beth Hensperger. While she is not the leading currently active writer of books on bread (that honor would probably go to Peter Reinhart), she is easily one of the top three or four on the subject and has the James Beard awards to prove it. Co-author Kaufmann is less distinguished, but in reading her biographical sketch, it is clear this is a natural book for this pair, as they have already done a volume on rice cookers, and there are probably no two closer electrical cooking gadgets quite so close to one another as the rice cooker and the slow cooker. It probably also explains why there is relatively little in this book which tells one how to use a slow cooker as a rice cooker, since they already did a book on the subject AND, in spite of the strong similarities, there are enough differences to keep one from easily substituting one for the other.

Aside from the rice cooker stand-in role, this book has simply everything I expected it to have. Every single recipe and every single type of recipe you might expect is here. One thing I hoped for and found, in spades, was a group of recipes for stocks and broths. This is something I have found in no other slow cooker book, as obvious as it is to include it.

In spite of the fact that this is an excellent book which I would recommend to anyone wishing to cook with a slow cooker, I must insert the caveat here that while the slow cooker can be a modern version of time honored traditional cooking methods such as the braise, the daub, the tagine, and the Dutch oven techniques, many other recipes in this book are adaptations of techniques which may really be better done by other means. That is, the time saving gained by using the slow cooker may, in some cases, be gained by losing some culinary virtue. The best example I know is with the recipes for barbecued pork ribs. Adapting barbecue to the slow cooker is a natural, as both are low heat long cooking methods. But, you are approximating true barbecue and not producing a real barbecued result, as there is no smoke involved in the cooking. I will give one more plug to Ms. Finlayson's book on her pork rib barbecue recipe which I have done several times and I find it superior to the recipe for the same dish by Hensperger and Kaufmann. So, if you have Finlayson, Hensperger may not be a major advantage. But, if you have no slow cooker book and you want one, Ms. Hensperger and Ms. Kaufmann have given us the best one I have seen.

It is quite possible that the single most valuable section in this book is in the chapter `From the Porridge Pot'. This gives several different recipes for breakfast dishes with oats, granola, and other varieties of porridge. I saw Alton Brown do this on his `Good Eats' show on oats and I really wished I could find someone with some more details on the technique. Well, here it is. Everything you always wanted to know about making hot breakfast meals with oats, millet, wheat, rice, barley and corn set up the night before and ready for you in the morning.

The next best thing are all the general tips on slow cooking, including suggestions on how to adapt conventional braise, stew, and soup recipes to the slow cooker. One warning from this book which I will repeat here is that while the book includes recipes for several seafood dishes, almost all of them involve adding the seafood near the end of the long cooking period, so there are a fair number of recipes which require some mid-course or landing procedure intervention. But, the authors cover this point again and again.

I am happy to see that the authors avoid endorsing any one slow cooker manufacturer, although they do give some tips on evaluating and selecting a slow cooker and the size of slow cooker best suited to various requirements.

If you like to use the slow cooker or think it will fit into your lifestyle or just enjoy having a good book on every different cooking subject, then this is a book for you.

Highly recommended.
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Reviewed in the United States on October 16, 2023
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 There are 350 recipes so lots to choose from. Unfortunately there aren’t any illustrations but I bought this used so it was super affordable. Definitely worth a try!
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Reviewed in the United States on June 26, 2008
I bought this cookbook after checking it out briefly from the library mostly because it had a lot of recipes, none of which involved using cream of whatever soup, whole bottles of salad dressing, or onion soup mix. I was looking for healthy recipes that I could make in my slow cooker and I was having trouble finding good recipes that use what I consider 'real' ingredients. I have tried several recipes and they have been very good and very healthy. I look forward to trying many more. There is some prep involved with many of the recipes which I am willing to live with since I insist on using fresh ingredients. I usually chop everything I can the night before and it takes me no more than 10-15 minutes in the morning to put it all together. I do use a programmable slow cooker since I am often away for longer than the food needs to cook. It cooks for however long I tell it to and then automatically switches to a warming mode. For me, this has drastically changed the quality of the food that I get (no more overcooked, dry or mushy food). Basically, if you want a slow cooker cookbook using non-processed, healthy ingredients with a wide variety of tasty recipes and you don't mind a little bit of prep work, this is the book for you. If you want a cookbook for 'dump some junk in a slow cooker in less than five minutes' recipes, this is probably not the book for you.
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Reviewed in the United States on November 19, 2009
For me, this is the perfect slow cooker cookbook. I work from home, I have a family of 4 and I am kind of a foodie so the traditional slow cooker recipes are not an option. I have used my slow cooker on and off for years with no real success until I ordered this book. NOW, I use the slow cooker 2-3 days a week and could not live without it.

This is not the book to use if you want to dump a slab of meat and 4 cans of stuff into the slow cooker and walk out the door only to return to a ready to eat meal. Many of my favorite recipes require about 20 min of prep, maybe browning off some meat before adding everything to the cooker. For the results I get, I really don't mind. Some of my family favorites are the Sloppy Joes which we can serve immediately after walking in the door at the end of the day. There is a Tomato Soup with Vermouth that totally is one of the best tomato soups hands down. Also a Carrot Ginger soup that is beautiful.

Who knew you could put a whole chicken in the slow cooker and return home to some beautiful chicken falling off the bone and ready to put into tacos or even just a wrap sandwich. I love the recipe for Mexican Rice as an accompaniment to the cilantro lime chicken.

I have tried a lot of the recipes in this book and most of them are total gems. Some, I wouldn't make again but that is just because it wasn't really to my personal taste.

What I am constantly doing is making stocks to store in the freezer for later. At least once a week I have the cooker going with meat bones etc and the recipes in this book are fab.
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Reviewed in the United States on January 1, 2008
I would recommend this book to those cooks who wish to prepare meals w/o canned soups and convenience products, and who cook for people who don't want a lot of seasoning. When I decided to revisit slow cooking, I bought a 6.5 qt. programmable slow cooker and this book based upon the Amazon reviews. Given my results in the last two months, I would recommend this book primarily for the "standard American" slow cooker dishes such as soups, stews, and pot roasts. While nothing exiciting, they are tasty enough. The recipes for more ethnic dishes, such as Chicken Curry and Moroccan Chicken Thighs with Chickpeas and Cumin, have been disappointing: while I wasn't expecting them to taste "authentic," I did expect them to be seasoned better. Uniformly, the recipes in this book are fairly bland. Still, I'm glad I bought the slow cooker and this book.
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Top reviews from other countries

blueyes4
5.0 out of 5 stars Good book
Reviewed in Canada on March 13, 2015
Another great Slow Cooker Cookbook. A lot of easy recipes.
Katja
5.0 out of 5 stars Awesome!!!!
Reviewed in Germany on November 14, 2013
This cookbook is one of my faves. Having recently purchased a slow cooker for the first time I was a little concerned about the process of cooking with the sc. But with this book I needn't have worried.

It gives invaluable advice for beginners to master the art of slow cooking plus a lot of wonderful and delicious recipes (not only for beginners).

I've tried a couple of recipes already and they were great.

The biggest plus for me is that it's slow cooking from scratch and not with processed foods.

RECOMMENDATION :o)
6 people found this helpful
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Maureen
5.0 out of 5 stars Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Reviewed in the United Kingdom on July 3, 2011
Not Your Mother's Slow Cooker Cookbook is an American slow cooker cookbook with an unconventional slant. I bought it from Amazon after seeing it in a library when visiting my daughter in Wisconsin. There are dozens of recipes in the book for a wide variety of menus. I wouldn't want to try them all but this is a fun book to read as well as use as a cookbook. Recipes include:
Breakfast porridge made with oats, barley or corn.
Interesting soups
Various chili recipes , some vegetarian, some with unusual ingredients such as bulgar wheat.
Desserts, cakes and bread.

If you like this book you may also be tempted to buy the follow ups with recipes for two/ entertaining/ family favourites etc. The authors have also produced similar cookbooks for other small domestic appliances
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Musicworm
5.0 out of 5 stars Five Stars
Reviewed in Canada on May 30, 2016
Fiddy
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on January 1, 2015
Great book