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In a While, Crocodile: New Orleans Slow Cooker Recipes
     

In a While, Crocodile: New Orleans Slow Cooker Recipes

2.0 1
by Patrice Kononchek, Lauren Keller, Michael Palumbo (Photographer)
 

Many never seem to have the time to make good-quality meals for their families. A slow cooker is a great solution. In this convenient cookbook, favorite New Orleans recipes have been adapted for cooking in this popular appliance.

Overview

Many never seem to have the time to make good-quality meals for their families. A slow cooker is a great solution. In this convenient cookbook, favorite New Orleans recipes have been adapted for cooking in this popular appliance.

Product Details

ISBN-13:
9781455618422
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
01/21/2014
Pages:
128
Sales rank:
372,214
Product dimensions:
9.00(w) x 7.90(h) x 0.50(d)

Meet the Author

Patrice Keller Kononchek is a graduate of St. Mary's Dominican High School and Spring Hill College. She loves event planning, crafting, and collecting slow cookers.

Lauren Malone Keller is a graduate of St. Martin's Episcopal School and Loyola University New Orleans. She enjoys photography and traveling with her family.

Michael Palumbo is an award-winning photographer who produces high-impact photographs for a myriad of industries, including education, healthcare, theatre, architecture, and food. His work has appeared in publications such as GQ, Rolling Stone, and the Wall Street Journal. Palumbo is based in New Orleans.

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In a While, Crocodile: New Orleans Slow Cooker Recipes 2 out of 5 based on 0 ratings. 1 reviews.
SandrasBookNook More than 1 year ago
New Orleans food in a slow cooker? What's not to like?! Unfortunately, several things. I wanted to love this cookbook and to use it a lot, but there were many issues. I made the Crabby Chicken to do the Crabby Chicken Salad and, while the chicken itself was fine, the chicken salad was another matter all together. The photo showed a beautifully dressed salad with cubed chicken while the recipe called for you to shred the chicken and there was no dressing to be found. I realize you can just cube the chicken if you want, but it is a pet peeve of mine for cookbooks to show you one thing while giving instructions for something different, and I would want the authentic dressing, not have to just figure something out on my own. Anyway, it was not a hit with my family. Unfortunately, anything I tried from this cookbook pretty much had the same results. No one in my family really cared for anything from this cookbook, and we spent some time in Louisiana and lower Mississippi and they loved the food there. If you really know what you're doing with New Orleans cuisine, you can probably tweak these recipes to get them to come out better. If you're completely new to New Orleans food, you might want to try a different book. I received a F&G of this book from Pelican Publishing Company for my honest review. All thoughts and opinions are my own.