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Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises that Let the Oven Do the Work

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  • Posted March 23, 2009

    Cooking Light Does it again

    If you have never picked up Cooking Light off the newstand, it can be a bit daunting. Finding the why and the how of a food is the way they dive into every recipe. Every one I have made has been a winner, and spot on with their resulting descriptions. Not so in many recipes and cookbooks. A must-keep in my collection, not only for the recipe, but for the practical knowledge of food itself. My best friend Sharon is getting one this June for her birthday. Being a foodie like me, she is going to LOVE IT!!!!

    1 out of 2 people found this review helpful.

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  • Posted February 22, 2010

    Slow cooker recipes with great flavor

    I finally joined the resurgence on slow cookers and bought my first. Then I read Cook's Illustrated's advice on the myths about this cooking process (e.g., you must first brown meat) and wanted recipes I could trust. While only 1 of the 7 chapters are meant for a slow cooker, the results were wortth the price of the book. Loved the Chicken with White Wine, Tarragon, and Cream. And the Sticky Ribs with St. Louis style ribs is so good.

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  • Anonymous

    Posted September 19, 2009

    I Also Recommend:

    Great recipes that take time to execute

    So far, I've tried a few of the recipes here, and I have plans to try more of them.

    The recipes that I have tried (and they are not the only sort of recipes in the book) involve searing meat on the top of the stove using a Dutch oven (I have used a 6 quart All-Clad stockpot or an oval Le Creuset French oven), then putting the Dutch oven in the oven at a fairly low temperature (250 degrees for chicken en cocotte, for example) for more than an hour, then finishing on top of the stove.

    The results have been very tasty. What I like about all of the Cook's Illustrated books and about Cook's Illustrated magazine is that the articles describe the experiments that were undertaken in order to get a really good recipe. The results show that such experiments pay off, and the books and magazine articles save the serious cook the time and effort to go through similar experiments.

    Of course, these recipes take time, but someone who likes to cook will find the time. There are other books including at least one by Cook's Illustrated that contain recipes that can be executed in 30 minutes or less.

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  • Posted June 29, 2009

    Nice

    really enjoyed it,just haven't had time to really get into it...

    0 out of 2 people found this review helpful.

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    Posted January 5, 2010

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    Posted January 11, 2010

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    Posted January 11, 2010

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    Posted December 30, 2009

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