Art of the Slow Cooker: 80 Exciting New Recipes

I, too, bought this book when I got my slow cooker at Crate and Barrel and have since given this book to every person I know who has complained that they don't know what to make in their slow cookers and because a lot of the recipes they have found on-line or in other cookbooks are unappetizing, full of ingredients like ketchup or mushroom soup, which is fine but not the point of cooking in the slow cooker, which draws out the natural flavor of food. This cookbook is fantastic. Sometimes the prep takes me longer than the specified 30 minutes, especially if you are including cleanup, etc... but nothing has taken more than 45 mins to an hour and the results are truly amazing. The first thing I made was the Osso Bucco Milanese and it was so delicious I could not believe I had actually made it. I have since made about 10 recipes and they have all been great. I have noticed that, if possible, it's better to do the poultry dishes on the high/fast setting option because when cooked super slow, the bones really fall apart and that is not my preference for duck and chicken. That said, it's still very tasty. Most of the recipes follow the basic structure of braise meat, sautee veg, add broth and throw it all in the pot and slow cook. This is pretty manageable. The vegetable soup is incredible. The only thing I wasn't blown away by was the chocolate chili and that was just because everything else has been so good. I have made both bread puddings and the cheesecake as well, all great. Because of this book and the slow cooker, I have started to entertain again and surprised myself every time with the results. Is it terrible for a host to say about her own food--This is so good!?? I have also purchased the Williams Sonoma slow cooker book but haven't even done any of those recipes yet because they seem more of a time commitment and a little intimidating. This book is nicely written and has some inspiring photos.

Andrew Schloss has created some slow cooker recipes that really up the flavor interest. I agree that this is not the best collection for someone who wants to dump ingredients and then head off to work. Reading his introduction, Mr. Schloss makes a point of explaining why some of the prep cooking, such as browning meats or veggies before adding them to the crock, develops their sugars and that browning is more than a color --it is also flavor. A crock cannot brown on its own.He has also been careful in what he chooses to use the slow cooker for, ie cuts of meat that benefit most from slow cooking and some twists on conventional dishes. For example, his brisket recipe is luscious and very tender. That one took me about 20 min total prep, but then the cooker was on its own for 9 hours. Lots of time to spend my day being elsewhere. We also love the mushroom risotto recipe that uses pearl barley instead of rice - wonderful complex flavor made all the more interesting by using dried mushrooms as well as fresh, wine and adding fresh Parmesan at the end. The Teriyaki Chicken is not to be missed.Most of his recipes call for a 5 or 6 qt cooker, but for just the two of us we found the recipes can be cut in half and they do well in a 3 or 4 qt cooker. The West Bend 3 qt oval slow cooker has done very well with these recipes.For others like us who are cooking for only one or two, I would also recommend Beth Hensperger's "Not Your Mother's Slow Cooker Recipes for Two" Both these books emphasize flavors that can only be developed with slow technique and raise slow cooking to gourmet delights. Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow CookerWest Bend 84343 3-Quart Oval-Shaped Crockery Cooker

I came across this book accidentally at the library and am so happy I did. I have made 3 dishes so far and they are fabulous!I just made the Teriyaki Chicken which we loved. Also, I made the Chunky Applesauce which is a breeze and have frozen a bunch for a hot summer day. The best dish (to die for!) was the Slow Baked Pears and Apples. Andrew Schloss has done a great job creating and testing these recipes out. They are NOT your regular slow cooker recipes. This is not a "throw some ingredients in" and walk away. There is a lot more flavor and goodness going on here.His technique of putting a folded dish towel under the lid to absorb some of the condensed moisture is brilliant and kept the dish like a real compote. You would have thought that a lot of time and effort went into it had you been served this. Lots of subtle flavors.I am buying this book even though it is 8 plus years old. I don't buy slow cooker cookbooks as a rule as they are usually a disappointment.

I'm a bit ... nervous ... in the kitchen when it comes to cooking big meals. This book, however, has made the impossible attainable! I actually whipped up the "Beef Carbonnade" last night to rave reviews from my girlfriend (and I swapped out the Ale / Lager for an Oatmeal Stout - YUM.) AOTSC would've gotten five stars from me if it had pictures for every recipe. Look, I'll just say it-I'm a neophyte.I went to Whole Foods and asked for a particular cut of veal shank; the Butcher didn't know what the description meant, and of course I had no picture to show him (even though I had the book on my phone), so I ended up using another recipe. It wasn't a huge loss, but I could avoid these awkward moments with pretty pictures.All in all-a brilliant book that's got me excited about cooking again!

I only tested 2 recipes, so I might update. As many reviewers commented upon: this is not your fast food slow cooker recipes. But it's not so much prep either -- varies -- a good meal always entails some prep. And as many noted you may have to adjust the recipe (spices). But I most of the time always adapt recipes, personally. The base recipe tools of this book are excellent. I tried 1) forgettable potato dish; 2) lentil/dal "Moroccan" style, very nice. Adapted from the onset. Very much liked the process. I don't enjoy simplistic recipes. First borrowed the book from the library. Liked it enough that I bought it.

Book came with scruff marks on the front cover and ink splats on pages.

I ordered this book cause I wanted to expand my repertoire while using the slow cooker. I aimed for a variety of recipes, for classics and some with a twist. Soups, stews, braisés, classics, vegetarian recipes and even desserts are discussed in this book, which makes me pretty happy in terms of variety.I liked the table showing cooking times for different ingredients. It really opens the door to designing your own recipes rather than just blindly follow instructions. Each recipe usually has tips and alternatives supplied for that hard-to-find ingredient, or that substitution you weren't sure about.When you begin a chapter, there is always a division made: simple everyday dishes, and one another labeled "spectacular entertaining", which are simply more elaborate dishes. It's a clear, clean, no nonsense book and I appreciated the "straight to the point" tone of it; no time to lose. Pictures are a bonus, even if they do not illustrate each recipe. I refer myself to it a lot !

Good recipes and I like the fact that he tells you what you can substitute or add if you don't have an ingredient

Gourmet slow cooker recipes. YUMmm. I borrowed this from the public library a few years ago. So many great recipes - too many to copy. I searched for it in used book stores and thrift stores, but couldn't find it. Thanks, AMAZON.

Great...Once i figured out what Kindle was.