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Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (2011)

by America's Test Kitchen(Favorite Author)

4.05 of 5 Votes: 2

ISBN

1933615699 (ISBN13: 9781933615691)

languge

English

genre

Food & Cookbooks

publisher

America's Test Kitchen

review 1: This cookbook has many interesting recipes for the slow cooker. I would have given it five stars but most of the recipes require a lot of prep work and frying or browning. I'm sure this step improves the taste and or texture but it adds time and work. My thought on using a slow cooker is to save time. But I suppose if you want to do the work early and then have a hot dinner ready for you these might be perfect. -Update: I made the Bachelor Stew recipe and though it wasn't really step saving or fast - it was delicious! Definitely worth the time.
review 2: I have "a thing" about slow cookers. I consider slow cookers the Best. Invention. Ever. Or at least one of the best - my immersion blender is pretty awesome too.I was gifted this cookbook after admiring it and... more several successful dishes later, I want to give the book shout-out of it's own. I've made a half-dozen plus (or more) recipes out of it now and I have no intent of leaving this to languish on the shelf. Clearly written directions, numerous cooking tips, interesting product recommendations, and beautiful photographs make this book a delight to use. The recipes are broken down into the standard categories, soups, chicken, beef, casseroles, but America's Test Kitchen included a chapter on basic shredded meats and some recipes that will incorporate those. For example, how to slow cook a whole chicken, a hunk of beef or a side of pork, and the seasonings, sauces and casseroles that one can use with the shredded meat.I was a bit concerned about the...wordiness and length of some of the recipes, meaning that this could be an overly involved process for what is, in essence, supposed to be a time saver. And yes, there are a couple of more involved recipes, but for the most part the dishes I have made haven't really taken me much more time than the basic chop and plop. My caveat to this is, I don't own a microwave oven, so I'm sauteing more on the stove. Am I convert to this extra step? Not 100%, because I'm not sure the general palette is going to be able to discriminate if something's been pre-cooked or not.My one other tiny complaint (and I do mean tiny), is that most of the recipes are done in about 4-6 hours, so not really convenient for assembling pre-work and coming home to or making the night before. A bit of pre-planning on either a weekend or making the night before is necessary. Otherwise, I have not had a single recipe fail me yet. The directions are clear, the ingredients are obtainable in even my limited grocery stores, and the leftovers are just as good - if not better! - than the dish served that night. If you like using your slow cooker, you like making things from scratch, and harbor a fondness for leftovers, then this is a cookbook for you. less

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