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Cooking Slow: Recipes for Slowing Down and Cooking More cooking by Andrew Schloss

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Books : Cooking : English
 

I like to
cook but am not an amateur chef. Still, I like to cook. So when I find a cookbook that looks interesting, I at least
consider acquiring it. Thus this book, which I bought in anticipation of cooking for Christmas 2013. To date (February
5, 2014), I have tried four recipes and loved them all. I have several others lined up to try soon. It is tricky to
predict success solely on the basis of success with a sampling of a cookbook's recipes but the omens are good.

I made posole, a Mexican stew containing pork shoulder cubes, lots of shrimp, hominy, peppers, onions, garlic, and
tomatoes. It cooked in the oven at 200 degrees for six hours and it was exquisite! -subtle yet earthy, a bonanza of good
tastes that, because of the slow low temperature cooking, still were distinct. I've made the posole twice now, once for
us, once for guests, and both times it has been a hit. The first time, I substituted garbanzo beans for hominy, and it
tastes fine. The second time I used the traditional hominy (posole).

I have also prepared prime rib and mac
and cheese using this book, and they were both better than I have achieved using other methods -a lot better. The mac
and cheese was amazing. After hours of slow cooking in the oven, the kitchen smells heavenly and the taste is wonderful.
It was even better than my wife's time honored recipe. I think she's going to convert to new techniques the next time
she makes hers.

The author's comments throughout this book make sense -about the effects of temperature and
moisture on the end product, about c0ooking in general. They resonate with me on several levels and by now I'm not a
novice. The book is intelligently laid out, with attractive visual presentations of dishes, well explained recipes and
intelligent sidebars on variant recipes and other matters.

I have a list of recipes yet to try. It includes a
cheesecake that cooks in the oven overnight for eight to ten hours at 175 degrees and ends up, so the book says, creamy
even at the edge, never cracked and never dry because never over-baked. There are carrots slow baked on top of coffee
beans (three hours at 225 degrees), a turkey chili that looks to die for (eight hours at 200 degrees), a duck ragu with
cherries over fettucine (the ragu cooks in the oven for seven hours at 250 degrees), borscht (6-1/2 hours, on the
counter top at the lowest possible simmer), and fettucine with lamb Bolognese (250 degrees in an oven for six hours).

I will be using this book for a long, long time --and for good reason. Because cooking slowly makes sense: both
in terms of the nutrients saved and the flavors amplified and made more intense and savory

- David Keymer,
Amazon.com


Mr. Schloss writes good books. In this one, he discusses the topic of slow cooking clearly
and offers some excellent recipes. He makes a distinction between slow cooking and cooking in a slow cooker. Having done
that, he provides guidelines for using a slow cooker to approximate the outcomes of stove-top or oven slow cooking and
offers suggestions for converting some of his slow cooking recipes to slow cooker recipes. 

- Loraine
DiPietro, Amazon.com
             
                                               

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