Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking [NOOK Book]

Overview

Make It Fast, Cook It Slow is the first cookbook from Stephanie O'Dea, the extremely popular slow cooking blogger: affordable, delicious, nutritious, and gluten-free recipes to delight the entire family.

In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single ...
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Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking

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Overview

Make It Fast, Cook It Slow is the first cookbook from Stephanie O'Dea, the extremely popular slow cooking blogger: affordable, delicious, nutritious, and gluten-free recipes to delight the entire family.

In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single day for an entire year, and write about it on her very popular blog. The result: more than three million visitors, and more than 300 fabulous, easy-to-make, family-pleasing recipes, including:

  • Breakfast Risotto
  • Vietnamese Roast Chicken
  • Tomatoes and Goat Cheese with Balsamic Cranberry Syrup
  • Falafel
  • Philly Cheesesteaks
  • Crème Brulee
--and much more. Make It Fast, Cook It Slow is the perfect cookbook for easy, quick prep, inexpensive ingredients, and meals that taste like you spent hours at the stove.
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Editorial Reviews

Library Journal
In 2007, O'Dea made a New Year's resolution to use her slow cooker every day and write about it on her blog, crockpot365.blogspot.com, which receives 15,000 visitors daily. Now, her first cookbook collects 300 of those recipes, spanning beverages to meatless mains to desserts. Instructions are simple enough for most inexperienced cooks to follow. And because one of O'Dea's daughters has a wheat allergy, the recipes are gluten-free. Sure to make cooks wonder if there is anything that can't be made in a slow cooker!
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Product Details

  • ISBN-13: 9781401394820
  • Publisher: Hyperion
  • Publication date: 10/13/2009
  • Sold by: Hachette Digital, Inc.
  • Format: eBook
  • Pages: 100
  • Sales rank: 444,569
  • File size: 2 MB

Meet the Author

Stephanie O'Dea's first book, Totally Together: An Organizational Journal for the Busy Household, will be published by Running Press in March 2009. Throughout 2008, O'Dea developed a following of over 20,000 daily readers on her blog, "A Year of CrockPotting" (crockpot365.blogspot.com). O'Dea has a background in child development and psychology, and holds a degree in English Literature from San Francisco State University. She currently lives in the San Francisco Bay Area with her husband and two daughters.
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Read an Excerpt

MAKE IT Fast, COOK IT Slow

The BIG Book of Everyday SLOW Cooking
By Stephanie O'Dea

HYPERION

Copyright © 2009 Stephanie O'Dea
All right reserved.

ISBN: 978-1-4013-1004-2


Chapter One

BEVERAGES

Serving hot beverages during a party, play group, or meeting is such a fun use for the slow cooker. Visitors will love lining up for their drinks, and the house smells marvelous while the beverage stays hot. When serving guests, provide a ladle and keep the slow cooker lid off with the pot turned to low. When the lid is off, the drink will not remain hot enough if on the warm setting.

CHAI TEA LATTE HOLIDAY PUNCH (NONALCOHOLIC) HOT BUTTERED RUM GINGERBREAD LATTE MULLED WINE PEPPERMINT HOT CHOCOLATE/ PEPPERMINT MOCHA PUMPKIN SPICE LATTE WASSAIL

CHAI TEA LATTE

serves 2 to 4

* * *

The Ingredients

4 cups milk 1/4 teaspoon ground cloves i/2 teaspoon ground ginger ] teaspoon vanilla extract 1 tablespoon sugar (I like baker's sugar because it dissolves nicely) 4 cinnamon sticks (or 2 teaspoons ground cinnamon) 4 cardamom pods 4 tea bags (black tea)

* * *

The Directions

Use a4-quart slow cooker. Put milk into the stoneware, and stir in the spices, vanilla, and sugar. Float the cinnamon sticks, cardamom pods, and tea bags on top. Cover and cook on high for 2 hours, or until heated through.

The Verdict

Of the different hot beverages I've made in the slow cooker, this is my least favorite, but it's because I'm just not a fan of tea. My husband, Adam, and I joked that a shot of espresso would really liven it up. But! If you like tea, and are spending $4 for store-bought lattes a few times a week, you should give this a try. I've gotten quite a few nice e-mails about this tea. Apparently it tastes just like the "real" thing.

HOLIDAY PUNCH (NONALCOHOLIC) serves 6

* * *

The Ingredients

4 cups cranberry juice 4 cups pineapple juice 1/3 cup hot tamales candy 6 cinnamon sticks

* * *

The Directions

Use a 4-quart slow cooker. Combine the juices in the stoneware, and add the hot tamales. Cover and cook on high for 2 hours, or on low for 4 to 5 hours. Stir. The candy will pretty much dissolve, leaving just a hint of cinnamony flavor. Ladle the punch into mugs and garnish with a cinnamon stick if desired.

The Verdict

This is the easiest hot drink I have made in the slow cooker, and the kids liked it the most. They drank two mugs each after school, and another after dinner. I really liked it a lot, too, and had two servings while watching Oprah. Adam only got a taste; he should have come home earlier!

HOT BUTTERED RUM serves 5

* * *

The Ingredients

4 cups warm water 1 cup dark brown sugar, firmly packed 4 tablespoons (1/2 stick) butter pinch of salt (even if your butter is salted, go ahead and add it) 2 cinnamon sticks 3 whole cloves 1/4 teaspoon ground nutmeg, plus more for garnish (optional) TO ADD LATER shot or two of rum splash of eggnog ground cinnamon (optional)

* * *

The Directions

Use a 4-quart slow cooker. Add the water, brown sugar, butter, salt, cinnamon sticks, cloves, and nutmeg to the crock. Cover and cook on high for 1 to 2 hours, or until the butter has melted and the mixture is quite hot. Ladle into a mug with a shot or two of rum, and add a splash of eggnog. Garnish with a sprinkle more nutmeg and cinnamon, if you like.

The Verdict

We had this on Christmas Day, and it was delicious. My mother-in-law even liked this, and she usually doesn't drink alcohol. Keep in mind that if your eggnog is right from the fridge, it will make the butter harden in the mug if you acid too much (ask me how I know this ...). It would be better to take a bit out of the fridge and let it warm to room temperature while the butter and sugar cook in the crock. My sister-in-law was pregnant, and she enjoyed plain eggnog with the butter and brown sugar.

GINGERBREAD LATTE serves 2 to 4

* * *

The Ingredients

4 cups milk 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 teaspoons ground ginger 1/2 cup sugar 2 teaspoons vanilla extract 1/2 cup strong black coffee, or 1 freshly brewed shot of espresso, per serving Cinnamon sticks, whipped cream (garnish)

* * *

The Directions

Use a 2-quart slow cooker. Put the milk into the stoneware, and whisk in the dried spices, sugar, and vanilla. Don't add the coffee. Cover and cook on low for 3 hours, or high for 1 to 2 hours. The milk should be quite hot, but if your slow cooker tends to get hot enough to boil, keep an eye on it. Don't let the milk boil. Pour into hot coffee or espresso. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

The Verdict

I think this might be my favorite coffee drink I've made. It really hit the spot on a cloudy day around 3:00 p.m. when I really, really wanted to climb into bed for a nap, but didn't have the time. After four or five sugar cookies and a latte, I was wide awake until 1:00 a.m. With any luck, you can have the same experience. The kids both had a cup of the warm milk mixture with whipped cream and were delighted. Adam didn't get to try any, but I did save my mug for him to smell-I'm thoughtful that way.

MULLED WINE serves 10

* * *

The Ingredients

2 (750 ml) bottles dry red wine (I used Cabernet Sauvignon) 1 cup freshly squeezed orange juice (about 3 oranges) 3/4 cup sugar 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 4 cinnamon sticks 4 whole cloves 2 more oranges (one to float on top, and one for garnish wedges)

* * *

The Directions

Use a 6-quart slow cooker. Pour the wine into the stoneware, and squeeze the oranges to get 1 cup of juice. I'm sure you could get away with using store-bought juice, but the pulp floating around is what's kind of neat about mulled wine; it's more rustic this way. Stir in the sugar and ground spices. Float the cinnamon sticks and whole cloves on top. Slice one of the oranges in rings and float on top. Cover and cook on high for 2 hours, or on low for 4 hours. You want the wine to get as hot as a traditional hot beverage. Ladle the wine into mugs, and serve with a fresh orange wedge. When serving, leave the lid off and the slow cooker on low.

The Verdict

I liked this a lot. An awful lot. Maybe even a bit too much. The guests I've served this to have all been equally impressed. I like that you can use cheap wine (the wine I've used is between $2 and $4 per bottle) and it still wows even the toughest wine snob.

PEPPERMINT HOT CHOCOLATE/ PEPPERMINT MOCHA serves 10 to 12

* * *

The Ingredients

FOR THE BASIC PEPPERMINT HOT CHOCOLATE 3 cups nonfat dry milk 1 cup confectioners' sugar 3/4 cup unsweetened cocoa powder 1/4 teaspoon kosher salt 1/2 cup milk chocolate syrup 1 to 2 teaspoons peppermint extract 7 cups water marshmallows and candy canes, for garnish FOR A "MOCHA" Pour the cooked hot chocolate over a shot of espresso or a half cup of very strong coffee. FOR AN "ADULT DRINK" Omit peppermint extract and pour the hot chocolate over a shot of peppermint Schnapps.

* * *

The Directions

Use a 4-quart slow cooker. Combine the dry ingredients in the stoneware and stir with a spoon. Squeeze in chocolate syrup, and add the peppermint extract. Add water a cup at a time, and stir well. The chocolate mixture will be bubbly and look powdery. It's okay-I promise it will cook together. Cover and cook on high for 2 to 3 hours, or until completely hot. Serve with marshmallows and candy canes. If guests serve themeselves, keep the pot on low with the lid off, and provide a ladle.

The Verdict

Very tasty. I tried it plain, and with a half cup of strong coffee. I did not try the Peppermint Schnapps version, but assume it would taste good (it was 10:00 a.m.). The kids thought that the 2 teaspoons of peppermint extract was too strong, but that 1 teaspoon was perfect. I recommend starting with 1 teaspoon, and adding 1/4 teaspoon at a time to taste.

PUMPKIN SPICE LATTE serves 2

* * *

The Ingredients

1/2 cup brewed espresso or 3/4 cup strong coffee 2 cups milk (I used 1 percent) 2 tablespoons canned puréed pumpkin 1/2 teaspoon pumpkin pie spice or 1/4 teaspoon ground cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg, and a teeny tiny pinch of ground ginger 2 tablespoons sugar 2 tablespoons vanilla extract whipped cream (optional garnish) 2 cinnamon sticks (optional garnish)

* * *

The Directions

Use a 2-quart slow cooker. Add coffee/espresso and milk to the stoneware. Whisk in pumpkin, spices, sugar, and vanilla. Cover and cook on high for 2 hours. Whisk again. Ladle into mugs, and garnish with whipped cream and additional cinnamon. You can add a cinnamon stick to be fancy.

The Verdict

This recipe really does taste like the real thing-except it doesn't leave a fluorescent orange stain when you dribble it down your sweater. I also learned that coffee-house pumpkin spice lattes may contain gluten, which is another reason to make them yourself!

WASSAIL serves 8

* * *

The Ingredients

2 quarts apple cider 1 cup pineapple juice 1/2 cup honey 3 cinnamon sticks 2 whole cloves 1 orange, cut into rings brandy (optional)

* * *

The Directions

Use a 4-quart slow cooker. This makes 9 cups of spiced punch. Put the cider, juice, honey, cinnamon, and cloves into the cooker. Wash the orange well, and cut off each end. Slice the rest into rings, and float on top of the punch. Cook on high for 2 hours, or on low for about 4 hours. You want the punch to be completely hot, and the flavor of the cloves and the cinnamon to have permeated the juices.

Ladle the punch into mugs. If you are going to add the brandy, put a shot into each mug, then top with the hot punch. If guests will be serving themselves, provide a ladle, and keep the slow cooker turned to low and the lid off.

The Verdict

Delicious and soothing. One of my kids had a sore throat, and she drank a lot (minus the brandy), and was happy with how it made her throat feel better. We drank our wassail out of mugs while we watched a Murder, She Wrote marathon on TV. I love Jessica Fletcher.

Chapter Two

APPETIZERS

Entertaining with the slow cooker is such a breeze. I love having a few little cookers plugged in with a variety of dips for guests to sample while I'm finishing up the main meal. The variety of slow-cooked appetizers is extensive. You can make the old standby of Cream Cheese, Sausage, and Rotel Dip (page 28) for the big game, wow visitors with Tomatoes and Goat Cheese with a Cranberry Balsamic Syrup (page 39) at a fancy dinner party.

* * *

BACON AND CHEESE DIP BAKED BRIE BLACK BEAN AND GOAT CHEESE DIP BRIE WITH APRICOT TOPPING BRIE WITH PECANS AND CRANBERRIES BUFFALO CHICKEN DIP CHICKEN NACHOS CRAB DIP CREAM CHEESE, SAUSAGE, AND ROTEL DIP HOISIN CHICKEN WINGS HOT AND SPICY ARTICHOKE DIP JALAPEÑO POPPERS NOT-TOO-SPICY BEAN DIP ROASTED GARLIC SPINACH AND ARTICHOKE DIP SUN-DRIED TOMATO DIP SUPER DUPER GARLIC DIP SWEET AND SPICY CHICKEN WINGS TERIYAKI DRUMETTES TOMATOES AND GOAT CHEESE WITH CRANBERRY BALSAMIC SYRUP TURKEY MEATBALLS WITH CRANBERRY BARBECUE SAUCE WHITE BEAN AND PESTO SPREAD

BACON AND CHEESE DIP serves 4

* * *

The Ingredients

1/3 cup milk (I used soy milk) 1 teaspoon gluten-free Worcestershire sauce 2 slices American cheese 2 slices cheddar cheese 5 pieces cooked bacon, crumbled

* * *

The Directions

Use a 1-quart or smaller slow cooker. Add the milk to the crock, then add the Worcestershire sauce. Crumble in the cheese slices, and add the cooked bacon. Cover and cook for 1 hour. Stir to blend and serve with tortilla chips, bread cubes, or sliced vegetables.

The Verdict

We ate this at 9:15 a.m. on Mother's Day. I had just received the Little Dipper Crock-Pot as a gift from my mother-in-law, and was eager to test it out. Our dip had a great smoky flavor without being too greasy.

BAKED BRIE serves 8

* * *

The Ingredients

1 can refrigerated crescent rolls (If gluten-free, use the recipe listed on page 404 for crescent dough) 1 (16-ounce) wheel brie

* * *

The Directions

Use a 4-quart stow cooker, with an oven-safe dish inserted for easy brie removal. Roll out the chilled dough or crescent rolls on a cutting board. Don't tear apart the little crescent roll triangles. I didn't use an actual rolling pin, I just squished the dough down with a piece of plastic wrap. Place the wheel of brie in the center of the dough and fold the edges of the dough together. If you have enough dough to cover the top, go for it. I did not, and left a peek-hole. Put the wrapped brie into the oven safe dish, and insert into the stoneware. Cover and cook on high for 3 to 4 hours, with a toothpick wedged in the cover for just a bit of a vent. Your brie is done when the dough has browned on top, and begun to pull away from the sides of the dish.

BLACK BEAN AND GOAT CHEESE DIP serves 4

* * *

The Ingredients

1 cup refried black beans 1 tablespoon freshly squeezed lime juice 2 garlic cloves, chopped 1 teaspoon cayenne pepper 1 teaspoon ground cumin 2 tablespoons chopped cilantro leaves 3 to 5 slices goat cheese

* * *

The Directions

Use a 1-quart or smaller slow cooker. Put 1 cup of refried black beans into your cooker. Add the lime juice. Top with the garlic, cayenne, cumin, and cilantro. Stir. Add the goat cheese. Cover the cooker and plug it in. Cook the dip for 1 to 2 hours, or until the goat cheese has melted and the beans are warm and gooey. Serve with corn tortilla chips.

The Verdict

Very tasty. I was quite pleased with the kick the dip had, and loved how the goat cheese was creamy and mellow. The cilantro gave a "freshness" that I really appreciated-it didn't just taste like a canned bean dip. The kids scooped most of the goat cheese off the top, but did try enough of the black bean dip to declare it spicy.

BRIE WITH APRICOT TOPPING serves 6

* * *

The Ingredients

1 (16-ounce) round or wedge brie 1/2 cup chopped dried apricots 1 teaspoon balsamic vinegar 2 tablespoons brown sugar 2 tablespoons water 1/4 teaspoon dried rosemary 1/2 cup chopped walnuts

* * *

The Directions

Use a 2-quart slow cooker. If your brie has a really hard rind, cut the top part off and discard. Put into the stoneware. In a bowl, mix apricots, balsamic vinegar, brown sugar, water, and rosemary together. Spoon on top of the brie. Sprinkle with the walnuts. Cover and cook on low for 3 hours, or on high for 1 to 2 hours, checking after 1 hour. Serve with your favorite crackers or apple slices.

The Verdict

I couldn't wait to dig in, so I removed the stoneware from the base, wrapped it up in a beach towel, grabbed a sleeve of crackers, and plopped on the couch in front of the TV. When Adam or the kids got near, I snarled and batted them away with my arm. This couldn't possibly taste any better. The flavor is delicious, and the brie got so gooey and amazing-I think I just drooled a bit, remembering.

(Continues...)



Excerpted from MAKE IT Fast, COOK IT Slow by Stephanie O'Dea Copyright © 2009 by Stephanie O'Dea. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

INTRODUCTION....................1
BEVERAGES....................6
APPETIZERS....................18
BREAKFAST....................42
BAKING....................62
SIDE DISHES....................76
BEANS....................114
PASTA & CASSEROLES....................140
SOUPS & STEWS....................168
SEAFOOD....................214
POULTRY....................234
MEATLESS MAINS....................280
MEAT....................294
TAKEOUT FAKE-OUT....................348
SNACKS & FONDUE....................382
DESSERTS....................400
FUN STUFF....................428
ACKNOWLEDGMENTS....................441
INDEX....................445
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Customer Reviews

Average Rating 4
( 84 )
Rating Distribution

5 Star

(36)

4 Star

(23)

3 Star

(9)

2 Star

(10)

1 Star

(6)

Your Rating:

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See All Sort by: Showing 1 – 20 of 85 Customer Reviews
  • Posted December 10, 2009

    more from this reviewer

    Great cookbook for crockpot lovers!

    I first found Stephanie O'Dea on her blog: crockpot365. She is entertaining and creative in her recipes. They are really crockpot adaptations of every day recipes. All of these recipes can be found on her blog but having the cookbook is very handy while in the kitchen. Some of our favorites are the Korean Ribs and Jalapeno Roast. I even use her recipe to make home made yogurt in my crockpot.

    Also, her daughter has a gluten allergy so many (if not all) of the recipes are gluten free but she gives you ingredients for both scenarios.

    This is a fun and comprehensive cookbook to give as a gift along with a new crockpot! You can't go wrong with the price either!

    11 out of 11 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted August 2, 2010

    Crockpot Cookery at its Finest

    I think this is one of the better crockpot cookery books to have been written in recent years. Although there are plenty of these cookbooks to choose from, this one was written by a woman who decided to cook everything for a year in a crockpot as opposed to using a stove, microwave, etc. Her recipes are written with an appeal to everyone, including children, although some require the addition of alcoholic beverages. Those can be made with or without the alcohol, however. Ms. O'Dea's family's reception of the selections are also taken into account and noted on many of the recipe pages. Were I to purchase a new book on crockpot cooking, this one would be the one to get. It's cover caught my eye at the Coralville Library, and being able to 'rent' this book, I took advantage of it. I would recommend it for those of us who don't cook a lot, but also for those who do, and have gluten-free issues as well. Ms. O'Dea's children need gluten-free recipes, and this book as written by her, shows others how that issue can be rectified with these recipes.

    3 out of 3 people found this review helpful.

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  • Posted February 2, 2010

    more from this reviewer

    Not Your Mother's Crockpot Recipes

    Today's review fits into my January theme of cooking at home to save money. When blogger-author Stephanie O'Dea made a resolution to use her crock pot everyday in 2008, readers everywhere shared in her tasty journey. Now O'Dea's fabulous recipes are available in this affordable paperback edition.

    Make It Fast Cook It Slow is not your mother's cookbook. That is, the recipes are much more than the usual pot roast, stew, and soup options. The Table of Contents reveals the bevy of slow cooker options: Beverages, Appetizers, Breakfast, Baking, Side Dishes, Beans, Pasta & Casseroles, Soups & Stews, Seafood, Poultry, Meatless Mains, Meat, Takeout Fake-Out, Snacks & Fondue, Desserts, and Fun Stuff (including crayons and play dough!). I can personally vouch for the Wassail, Crab Dip, and Bacon and Cheese Chicken!

    Nearly every page of Make It Fast Cook It Slow contains a different tantalizing recipe. The gluten- free recipes are easy to prepare, use readily available ingredients, and most conclude with O'Dea's "verdict" (parting thoughts on the results). The only minor detractions from the book are the absence of pictures and nutritional information.

    Make It Fast Cook It Slow is a must have resource for families!

    (Review Based on Privately Purchased Copy).

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted September 15, 2010

    GREAT HELP

    Used the recipes almost weekly for our meals. There are only two of us and they last us usually the week. There are only one or two meals that cannot be made fast, one of them being "borshe". Otherwise, they are relatively easy to make. I usually prepare them in the AM and then go off for the day not worrying. Just a few vegetables and that is it and some of the meals provide the vegetables in them. I think this is great and also great for those of us who have problems gluten. I highly recommend this book.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted February 13, 2010

    Absolutely Awful!

    Made 2 recipes and they flopped. Made a 3rd recipe and the flavors were terrible. I gave up and donated it to the Salvation Army. I was really sad as I love using my crock pot.

    2 out of 4 people found this review helpful.

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  • Anonymous

    Posted December 30, 2009

    Great!

    Half of my family has to live gluten-free, I was so happy to find a slow cooker cookbook that I did not have to adjust the ingredients for my family. It is great not to have to rush to make dinner when I get home from work and if the kids are hungry before us they can eat and ours will be ready when we are.

    2 out of 2 people found this review helpful.

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  • Posted December 12, 2009

    Love this cookbook

    this will replace my other slow cooker cookbooks. Very family friendly, the kids will love the food

    2 out of 2 people found this review helpful.

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  • Posted May 17, 2013

    more from this reviewer

    i wanted to love this book

    unfortunately, i have so far tried two recipes, and neither has been a "keeper". maybe it's becuase the author doesn't eat the pork recipes she makes. the first meal was okay, but we had plenty of leftovers that no one wanted to eat. The second, a recipe for ribs that i made with pork and the author made with beef, were bitter tasting, and only the homemade coleslaw (my own recipe) made the meal worthwhile. i am undecided whether i will try any other recipes.

    1 out of 1 people found this review helpful.

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  • Posted May 24, 2012

    I am an avid slow cooker cook, so I don't usually get more cookb

    I am an avid slow cooker cook, so I don't usually get more cookbooks for my slow cooker. But, I really like this book. Stephanie has recipes that go beyond stews, chilis, and pot roast. And, I love the fact that her family gives a "verdict" on many of the recipes.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 6, 2010

    Great book!

    Got this as a gift for my sister and it was a huge hit! Highly recommended.

    1 out of 1 people found this review helpful.

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  • Posted February 1, 2010

    Great for gift

    I bought this as a Christmas gift.

    1 out of 2 people found this review helpful.

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  • Anonymous

    Posted July 12, 2013

    Great cookbook!

    Make your life easier and buy this cookbook! All the recipes are simple. Everyone I've tried ( about 7at this writing) have been delicious and big hits with my family. I went from using my crockpot 1or 2 times a year, to using it 1 or 2 timds a week! Mosr recipes use items you have on hand too. Have even purchased hard copies for my daughters. Highly recommend!!!

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  • Anonymous

    Posted June 6, 2013

    This is a great cookbook choice for my e-reader as there are no

    This is a great cookbook choice for my e-reader as there are no pictures. I also love the "verdict" from Stephanie and her family.

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  • Posted May 17, 2013

    ???

    Wouldn't ya know.... I bought this ages ago and haven't looked at it once!

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 10, 2013

    Nicely Done

    This book is just great and the author says she tried all of these recipes on her own family first. Good work!

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  • Anonymous

    Posted May 3, 2013

    Really enjoyed

    I even bought a copy for mom gluten intolerant mom so she could enjoy the book too.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 18, 2012

    I tried several of the recipes and they were so bland. After try

    I tried several of the recipes and they were so bland. After trying several recipes I donated to the library.

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  • Posted January 9, 2011

    great! inspiring and practical!

    i have tried several recipes with a good success rate. this book has caused me to use my slow cooker more, and eat out less. i would definately recomend this one!

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  • Anonymous

    Posted March 29, 2010

    I Also Recommend:

    Great book

    Excellent book for those of us who have very little time to devote to cooking but want to try to get something which is not in a box or frozen on the table. I loved the summaries at the end of each recipe on how the authors family enjoyed the food.

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  • Posted March 25, 2010

    Wonderful cookbook.

    I have made several of the recipes and everything has been delicious!

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