The book is quite small at 63 pages. There's a one page introduction to slow cooked foods followed by recipes under the following headings
- On the stove top
- In the oven
The book concludes with a glossary, a conversion chart and an index. There are no desserts.
Each recipe is accompanied by a full colour photograph which lets you see how it should turn out. Ingredient listings are followed by step by step insturctions, the preparation and cooking time, the number of servings and the nutirional count per serving. it also highlights whether recipes are or are not suitable for freezing (a surprising number are not suitable).
I was dissapointed when I opened the book, but that was my own fault - I thought that this was a recipe book for slow cookers and it isn't. some of the recipes could be converted for a slow cooker, but not all. I evidently mis-read the description but I thought I would highlight this point for anyone else about to make the same mistake!
The ingredients are all fairly standard, except for some items like galangal and fresh kaffir lime leaves. Most of the recipes used a list of ingredients apart from one or two which use "tomato pasta sauce" and similar.
There are a variety of types of cuisine represented from different countries around the world. Examples are Mexican bean and shredded pork soup, Irish lamb and barley stew, Provencale beef casserole, chicken and fig tagine and Vietnamese clay pot chicken.
I absolutely loathe pulses, particularly beans, and a lot of the recipes use them liberally. Not a massive criticism but worth highlighting. Cans of tomatoes feature frequently too.
It is a nice enough little book, well made and glossy.