Average Reviews:
(More customer reviews)I bought this book after receiving a new slow cooker as a gift - what a fabulous purchase! I am a serious foodie and these recipes are simply mouth-watering. So far, I have made 1) pulled pork, 2) teriyaki chicken thighs, 3) country-style pork ribs, 4) chicken with shallots and balsamic vinegar, 5) maple-braised pork chops, and 6) the texas-style beef chili. Every recipe has been straightforward, easy to follow, and most importantly, delicious! Many of these meals are even better the second day, so make plenty and enjoy the left overs.
Truthfully, if you are looking just to dump all the ingredients in the slow cooker and turn it on...this is not your book. Most of these recipes do involve a couple of steps, such as browning the meat and deglazing the pan. However, these additional steps really do not take that long - so don't be intimidated by them. All in all, I would say the active cooking time for most of the recipes I've tried is around 30 minutes, although some may be more involved. Considering the high quality meals these recipes produce, investing 30 minutes into dinner is easily worth the sacrifice.
In response to an earlier post, there are a few typos in the book. While this may reflect on the professionalism of the Williams-Sonoma book editors, it does not tarnish the superb recipes within. Enjoy!
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This information-packed volume opens with a brief history of this centuries-old technique and a look at the many ways slow cooking and braising transforms the texture of food as well as enhances the natural flavors. Comprehensive descriptions cover the types of slow cooking and explain every stage of the process, from preparing the food in order to achieve the best results to properly testing the food for optimum doneness, providing readers with all the knowledge they need to turn out delicious and memorable meals. Slow cookers, Dutch ovens, roasting pans, and other important equipment are clearly described and pictured. Five chapters filled with more than 130 recipes follow, offering a range of irresistible ideas for preparing and braising fish and shellfish, poultry, meats, and vegetables, both using a traditional stovetop or oven method, as well as a slow cooker. The chapters begin with invaluable advice on buying and preparing fresh foods, and the recipes, each one handsomely photographed, perfectly balance everyday fare, such as braised Brussels sprouts with pancetta, chicken marsala, with special-occasion dishes, including veal stew with asparagus, and Italian braised short ribs. Detailed instructions and step-by-step photographs explain the basic techniques of slow cooking and braising such as browning ingredients, carving large cuts of meat, and preparing delicious side dishes. A glossary of culinary terms and ingredients completes this indispensable volume.
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