Customer Review

52 of 55 people found the following review helpful
5.0 out of 5 stars Great Cookbook, 25 Sep 2007
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This review is from: Slow Cooker Cookbook: Over 220 No-fuss Delicious One-pot Recipes for Relaxed Preparation (Hardcover)
I'd like to completely agree with the comments below in saying this is a great cookery book. I've had my slow cooker a year now, and it took me 6 months to even get around to using it. I was mainly worried about leaving an electric cooker on while I went to work (I imagined I'd come home to a burnt out kitchen!). But it's really easy, just chuck in veg and some stock, maybe some pulses, stick it on the low setting and it's ready when you get home. There's no need to fry the veg first, and if have to work late, nothing drastic will happen. Tea takes about 5 mins to prepare in the morning and costs almost nothing. Slow cookers use about as much energy as a light bulb so they're extremely energy efficient, and it means you can use the cheapest meat and veg as you will get the fullest flavour from the slow cooking. One tip - you don't need as much liquid as you think

Right, that's my rave about the actual appliance over - now on to the book! Although the paragraph might seem irrelevant, what I mean is I find the slow cooker is so easy to use, I didn't really need a recipe book for stews. Literally just cover the veg with stock and leave it on 'low' for the day. It's very easy to experiment and end up with a tasty meal - it's just a case of choosing the veg.

This book shows how versatile the slow cooker can be. What I love about this book is the fact that it shows you what else you can do with the cooker. I'd never thought of lowering in a loaf tin and pouring water around it (like a bain-marie I guess) for pates, or doing steam puddings in there. It can also be used for chutneys and sauces which is handy.

There's a great introduction with a double page spread on each major food type poultry, meat, pulses etc saying the best ways to cook them. It also says to use the recipes as a guide, rather than a rulebook. Where one recipe says 4 hours on high, you could substitute that for 8 hours on low. Obviously some recipes need more careful consideration such as poultry to make sure it's cooked properly, but the book explains everything very clearly. The amounts are shown in imperial, metric and American, and fat and carbohydrate etc percentages are shown at the end of each dish. There are lovely bright photographs too. In fact, I would be really pleased to receive this as a present - it would make a great gift if someone you know has recently bought a slow cooker.
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Location: London, UK

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