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Slow Cooker Ready & Waiting: 160 Sumptuous Meals That Cook Themselves

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Author: Rick Rodgers
Publisher: William Morrow Cookbooks
Category: Book

List Price: ~~$13.95~~
Buy New: $7.50
You Save: $6.45 (46%)

New (31) Used (16) from $5.89

Avg. Customer Rating: 4.5 out of 5 stars

53 reviews
Sales Rank: 7540

Media: Paperback
Edition: 1st Pbk. Ed
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 0.9
Dimensions (in): 7.9 x 7.5 x 0.6

ISBN: 068815803X
Dewey Decimal Number: 641.5884
UPC: 043144158039
EAN: 9780688158033
ASIN: 068815803X

Publication Date: February 4, 1998
Availability: Usually ships in 1-2 business days

Customer Reviews:

Showing reviews 11-15 of 53

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Classic Cooking December 5, 2005
9 out of 11 found this review helpful

I really love this cookbook. This is the first cookbook I've seen to give a cheap cut of beef -the bottom round- a star position. Most books that feature pot-roasts and braises use the "chuck". I think he's really taking a chance by exploring this cut of meat so thoroughly. It must take more skill to get the bottom round to be really succulent and tasty. The techniques here are classic but applied to a modern appliance.
I hope he does a book devoted to another forgotten cut of meat: the eye of the round.

2 out of 5 stars

Not exactly a "one-pot stop." October 22, 2005
12 out of 19 found this review helpful

Don't expect to combine recipe ingredients in the slow cooker and walk away. More "pre-cooking" is involved, most often browning beef, but in some cases dirtying numerous other pots as well. For the most part, the end results are pleasant, but often not worth the extra effort (and, in some cases, it seems as though utilizing non-slow-cooking methods would work just as well, if not better.)

5 out of 5 stars

BUY THIS COOKBOOK!! April 20, 2005
23 out of 23 found this review helpful

I bought 3 slow cooker cookbooks and this is the only one I use!These are gourmet meals that take just 20-30 minutes to prep, into the crockpot they go and 8 hours later your tastebuds are in heaven. I've made the caponata, Athenian shrimp in tomato and feta sauce over orzo, North Carolina pulled pork, and the corned beef recipe for St. Patty's Day. Every recipe was a total winner! Spend the $10. You won't be sorry.

5 out of 5 stars

The Best of All April 18, 2005
38 out of 38 found this review helpful

So I bought a new crockpot after 20 years of not using one. I went to B&N and looked at every slow cooker book on the shelf, and brought home about 6 of the ones that looked the best, including this one, which has turned out to be my favorite of them all in terms of the recipes. The prep time is often a lot more than with other slow cooker books. But the returns of some extra work are enormous in terms of flavor. The philosophy here is not to have prep speed a priority, it's not the "dump everything in and cook all day" type of cookbook. The goal is to use certain cooking principles (pre-browning meat and sometimes veggies, etc.) and then take advantage of the slow cooking technique to bring out all the flavors. My top favorite recipe is the exquisite Bistro Beef Bourguignon, and the prep time took a full hour. But oh, my, the taste of this dish is not to be believed and this is a dish worthy of serving to guests. So what if it took an hour? You do that in the morning, and by evening you have a meal fit for a king! I take notes on and "rate" every recipe I try, and this book is getting filled with superlatives. I haven't made an uninteresting recipe yet....everything has been delicious and worth making over and over again...the Farmhouse Beef & Vegetable Stew, Beef Stroganoff, Summer Garden Vegetarian Minestrone (I made the Vegetarian Stock the day before in the crockpot, and used it the following day as the base for the Summer Garden Minestrone recipe...fabulous!), Little Italy Chicken Cacciatore, Moroccan Chicken & Vegetable Stew....well, the recipe list goes on and on. I highly recommend this book as an addition to your slow cooker cookbook library. Like with me, it will undoubtedly become the one you reach for when you want to make an exceptional crockpot meal.

5 out of 5 stars

An Excellent Cookbook April 11, 2005
26 out of 26 found this review helpful

I love my crockpot and this cookbook. I am a very busy working mother and new to crockpot cooking. I received one from my mother for Christmas 2 years ago, but it has really transformed my meals. I mostly cook on Sundays and using the crockpot (I have a 5-1/2 to 6 quart one) has allowed my family to have a good meal all week from just a little preparation.

Rick Rogers provides great recipes that are basically variations on the standard American crockpot recipes - so they aren't too intimidating to someone like me who is not a big gourmet cook and doesn't have time to search all over town for special ingredients. At the same time his recipes do require more prep time then the usual crockpot recipe. I also have the Big Book of Crockpot Recipes - which is mostly dump it and forget recipes. Which brings me to the best thing about Rick Roger's book - he actually helps you make better meals from other crockpot recipes with his simple suggestions on how to seal in the flavor of meats (browning before placing in the crockpot) and how to make the often watery juice left over in many crockpot recipes into great sauces.

My only suggestion is that he could have included some recipes for larger crockpots like mine. All of his recipes were tested on 3-1/2 quart crockpots. Its always a little tricky for me to make the adjustments for my crockpot. In addition, I recommend periodically checking and stirring the dishes while they are cooking. My crockpot seems to cook hotter than the tested crockpots and my meals are often done 1 hour sooner than the recipe. Checking the dish while cooking helps me prevent the meat from getting too mushy - the crockpot equivalent of burning the meal and I adjust seasonings if necessary.

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