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The Slow Cook Book by DK publishing

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Books : Cooking : English



Years ago, to save my budget and bookshelf space (why yes, doesn't everyone have 300-400 cookbooks?), I
established a personal policy: Take a cookbook out of the library, first. If I make three recipes and want to make more
of them, I give myself permission to buy the cookbook. This has saved me from several unfortunate mistakes, and reduced
the money I spend on "Oh pretty! but I'll never cook this" "read-once" cookbooks.

This
one survived the library triage. I just put The Slow Cook Book into my Amazon cart, and I encourage you to do the same.
These are all winning recipes.

In the past few years, new slow-cooking cookbooks have learned to treat the
slow cooker as a device for low-and-slow rather than as a cooking philosophy, and this is among the best examples I've
encountered. The "old style" Crock-pot recipes had you dump everything in the device and let everything cook
for 6-8 hours. For some things that works fine, but you lose a lot of flavor that way. There's a reason you sear meat
when you make a stew on the stovetop, after all, and some ingredients cook faster than others. In most cases, here, you
do some stovetop preparation (such as browning the meat, deglazing, and reducing a sauce) before putting it into the
slow cooker. If you're looking for a no-effort "dump things in, turn on the device" cookbook, expect to be
disappointed.

One unique benefit of this particular book is that it is about cooking relatively slowly, not
necessarily using a Crock-Pot (or its many slow cooker competitors). Good thing, too, because sometimes your grand plan
to put dinner on early in the day doesn't happen, so an 6-8 hour (for cook-on-low) or 3-4 hour (for cook-on-high)
doesn't fit the schedule. But sure, you could manage to put dinner on two hours ahead of time. Or -- as in my case -- my
slow cooker is a large model (What was I thinking?!) and the recipe appears to work better in a small cooker. So every
recipe is provided with instructions for both "in the slow cooker" and "traditional method."

All recipes also tell you how long it'll take to prep, too, such as veggie chopping, which I appreciate in any
cookbook. Most recipes serve 4-6 people.

I have used three recipes, as I said, all with stellar results. The
first was Pork Normandy: a pork stew with Dijon mustard, apples, carrots, and cider. I did this with the traditional
method (30 minutes of prep time, then 1.5 hours on the stove) and it came out great. So did Osso bucco, the Italian
classic with veal shanks, which was meltingly tender. And last night I used the recipe for Chicken Tikka Masala; taking
its suggestion to turn it into a vegetarian dish, I made only the sauce (on the stove) and then added tofu (or paneer,
if I could have found some). Silly me, I thought there would be leftovers from my Indian feast, but the dish was wiped
clean.

And that's just the start. I already bought the venison for another recipe (we're still debating
between the venison stew with pears vs. a venison stew with juniper berries and porcini), and the recipe for Asian pork
ribs is the old style just-dump-in-the-slow cooker but looks fabulous.

The 200 recipes are divided in
chapters for soups and broths; stews; casseroles, cassoulets, and meatballs; tagines; curries; chilis and gumbos; pot
roasts and ribs; risottos, pilafs, and paellas; desserts. I'm looking forward to making lots of them.

-
Esther Schindler, Amazon.com

This is a slow cooker book with the added bonus of including with its recipes,
the method of oven cooking. There are more than 200 recipes; many have pictures and information if the recipe can be
frozen and prep time. There is also an index.
The book includes soups and broths, stews, casseroles, cossoulets and
meatballs, tagines, curries, chilis and gumbos, pot roasts and ribs, risottos, pilafs and paellas and desserts. A very
good techniques section is included; steps are illustrated with pictures showing types of slow cooking, the pantry, and
ingredients, preparing vegetables, herbs and spices, poultry, fish and seafood. These illustrated steps and explicit
instructions make this a good book for novice cooks.

Most of the recipes are the typical slow cooker
repertoire - using from scratch ingredients and some international dishes. It's nice to have the risotto recipes, it's
certainly better than constant stirring over a stove. There are some good basic solid meals in here such as; vegetable
casserole with dumplings, and osso bucco. 

- wogan, Amazon.com                                                             

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