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Slow Cooker: Ready and Waiting
 
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Slow Cooker: Ready and Waiting (Paperback)

by Rick Rodgers (Author)
3.2 out of 5 stars  See all reviews (6 customer reviews)
RRP: £10.00
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Product details

  • Paperback: 256 pages
  • Publisher: William Morrow; 1st Pbk. Ed edition (1 Jan 1999)
  • Language English
  • ISBN-10: 068815803X
  • ISBN-13: 978-0688158033
  • Product Dimensions: 20.1 x 19 x 1.5 cm
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon.co.uk Sales Rank: 1,221,276 in Books (See Bestsellers in Books)

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Product Description

Synopsis

Gathers recipes for dips, appetizers, soups, chilies, stews, chowders, beans, roasts, chicken, turkey, vegetables, and desserts in a slow cooker.

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Customer Reviews

6 Reviews
5 star:
 (2)
4 star:
 (1)
3 star:
 (1)
2 star:    (0)
1 star:
 (2)
 
 
 
 
 
Average Customer Review
3.2 out of 5 stars (6 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
23 of 23 people found the following review helpful:
1.0 out of 5 stars Not suitable for UK. American ingredients & recipies, 10 April 2002
VERY DISSAPOINTING - NO PICTURES AND INGREDIENTS NOT WIDELY AVAILABLE IN ENGLAND
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30 of 31 people found the following review helpful:
3.0 out of 5 stars OK if you want to cook American food, 18 April 2001
By A Customer
I appreciate this book was written by an American for an American market. But the recipes bare little resemblance to using the slow cooker with ordinary English food. Call me old fashioned if you will
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4 of 4 people found the following review helpful:
1.0 out of 5 stars Extensive preparation defeats purpose of slow cooker, 6 April 1999
By A Customer
Having cooked for many years, and used a slow cooker for many years also, I found Mr. Rodger's book very difficult to use. The extensive preparation of ingredients (sometimes taking as much as 1/2 hour) defeats the whole purpose of the slow cooker; convenience in preparing meals. This book seems designed for those persons who have a slow cooker and a lot of time on their hands. The ideal situation is for a meal to cook in the slow cooker for at least eight hours, so that the meal is ready upon return from work. Many of these recipes, however, call for a maximum cook time of five to six hours, far too short a period for a family that works outside the home. Many recipes, too, call for additional treatment of food after the slow cooker time has ended. Finally, Mr.Rodgers likes to cook poulty in the slow cooker with the skin on, removing the skin after cooking. What is the point, since the skin fat would long since have been rendered, adding significantly to the fat content of the finished meal? Some may find this cookbook useful. I am not one of them.
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Most Recent Customer Reviews

5.0 out of 5 stars A winner!
Yes, some of the recipes DO take some time, and others take less, but there's plenty of variety here for everyone. Read more
Published on 14 Jun 1999

5.0 out of 5 stars One of my five most-used cookbooks
I have dozens of cookbooks, and this one is one of the five that I keep on the kitchen counter. I've never made a recipe that we didn't like. Read more
Published on 3 Jun 1999

4.0 out of 5 stars Innovative recipes perk up 70's cuisine
I have only tried 4 recipes from this book, but am impressed with the results. Having recently rediscovered my crockpot (my great aunt's crock pot, actually) and the... Read more
Published on 25 Mar 1999

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