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Posted August 13, 2010
First of all, I almost didn't buy this book cause I have been using a slow cooker for years and always found it to be one of the most fool proof methods of cooking. However, there is a world of difference between BBQ meatballs or a beef stew I made before and the recipes in this book like Braised Beef and Shallots.
Real quickly as I flip through the pages, I find recipes for soups, pattes, cakes, puddings, preserves, spiced wine, Normandy coffee, fruits, seafood, pastas, beef, lamb, chicken, pigeon, pork, sausage.....
This book not only has recipes to cook just about anything, but it's recipes go the extra distance. I have made chili in the past, and my family loves my chili recipe, but I followed the method in the Mixed bean chili recipe in this book to add a corn bread topping. Just a little something extra for a special dinner.
It also helps you make use of what you have. I had some tri-tip on hand so I looked in the section about preparing particular types of meat and their were recommendations of the type of recipes will cook the tri-tip properly and which ones will overcook and dry them out.
This is a very comprehensive book, and unlike many comprehensive cookbooks, this one is organized in a way that allows you to be as thorough as you want and/or have time for, or you can easily just flip to a recipe and throw something together. There is a section about general rules about slow cooking, and I have found the most interesting/useful section of the book to be the one about how to prepare certain meats, fruits & veggies for slow cooking (lots of pictures). So far, I have only made a few recipes out of it, but I have read through the whole thing and I can tell I know I will be using this book regularly and I will never get rid of it.
If you love the tenderness of slow cooked food and are on the fence about buying this book, just suck it up and go for it. It is a worthy purchase.
Posted March 23, 2014
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