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Title: Slow Cooker Cooking by Lora Brody ISBN: 0-688-17471-X Publisher: Morrow Cookbooks Pub. Date: 05 February, 2001 Format: Hardcover Volumes: 1 List Price(USD): $25.00 |
Average Customer Rating: 3.15 (13 reviews)
Rating: 3
Summary: You will be tempted to ignore this review
Comment: I ignored all the reviews the came before it and bought this book. Like the others I was disappointed when it arrived.
If you are looking for a book to help you make simple but amazing meals for your family this is not the one. Although it does contain about 5 recipes for entrees that are easy to prepare, delicious and don't use canned soup, four of these same recipes can be found online. All of the others require so much prep or such arcane ingredients that they aren't suitable for everyday cooking.
I think to appreciate this book, you have to stop idealizing the crock pot as a device to make life easier and instead see it as a means to elevate your gourmet cooking. If braised beef tongue sounds impressive or you think you could get into waiting 12-14 hours for your onions to perfectly carmelize than perhaps this is the book for you. Otherwise like me you'll have to keep waiting for the perfect crockpot cookbook
Rating: 4
Summary: Fancy, quick, time-shifted cuisine
Comment: 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.
Rating: 1
Summary: buyer be warned
Comment: i collect cookbooks and do a lot of experimenting with recipes. every dish i've made from this book has had a strange, unappetizing flavor. i've just ruined a $30 piece of lamb, so i don't plan to cook from this book again.
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Title: The Slow-Cooker Ready & Waiting Cookbook: 160 Sumptuous Meals That Cook Themselves by Rick Rodgers ISBN: 068815803X Publisher: Morrow Cookbooks Pub. Date: 01 February, 1998 List Price(USD): $13.00 |
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Title: America's Best Slow Cooker Recipes by Donna-Marie Pye ISBN: 0778800229 Publisher: Robert Rose Pub. Date: 07 October, 2000 List Price(USD): $18.95 |
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Title: Extra Special Crockery Pot Recipes: Time Saving Meals for the Gourmet Appetite by Lou Pappas ISBN: 1558671072 Publisher: Bristol Publishing Enterprises Inc Pub. Date: 01 January, 1994 List Price(USD): $8.95 |
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Title: The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley ISBN: 1580084893 Publisher: Ten Speed Press Pub. Date: 01 September, 2003 List Price(USD): $18.95 |
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Title: Bread Machine Baking by Lora Brody, Millie Apter ISBN: 0688145655 Publisher: Morrow Cookbooks Pub. Date: 01 April, 1996 List Price(USD): $26.00 |
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