As you can see below, I’ve just tried out 2 recipes from this brand new cookbook. The recipes turned out wonderful (see reviews in posts below). Besides cooking today, I’ve been perusing the cookbook. Let me tell you a few things that I noticed and liked about it:
1. Beautiful pictures–they add so much, don’t they?
2. Interesting tips and keys for success…lots of things that I had never heard of before
3. A wide variety of recipes. Some of the recipes that caught my eye are: Thai-Style Chicken Soup, Chicken Curry in a Hurry, Korean Braised Short Ribs, Tequila and Lime Turkey Chili, Chicken and Mushroom Sauce, Shredded Tomatillo-Chicken Filling, Spinach and Mushroom Lasagna, Macaroni and Cheese, Mashed Sweet Potatoes with Coconut Milk and Cilantro, Fresh Toast Casserole, Peach Ginger Crisp and Fresh Strawberry Jam…to name a few (is your mouth watering yet?)
4. But besides all these reasons mentioned, the thing that I like most about this cookbook is trust. I trust these people. They’ve tried all the recipes not one time but many times, like 30. They are smart, they know what they are doing and they only put the best of the best in this cookbook. There is a “why this recipe works” paragraph before every single recipe. It explains why you have to brown (or don’t have to brown, for that matter) beforehand. It explains why a single ingredient can make a big difference. I like that. I like to understand why I’m doing the things I’m doing while making a recipe. It makes me appreciate it more, not to mention it turns out tastier.
So all in all, I would recommend this cookbook. You can buy it here. This would be a
great book for anyone with a
librarian degree to add to their library’s collection. Thanks ATK for all your great products and the endless time that you put into your work. I appreciate what you do, I’ve been there done that and I know how hard it is.
I tried Crock Pot Mexican Stuffed Bell Peppers. I used 80/20 ground beef, drained it = I would use lean or try Turkey. I think microwaving sauce/onions is a waste of prep time = onions will soften in crock. I cooked on low 6 hrs/ temp well above 200 = I would go with 4-5; peppers were hard to remove d/t them falling apart, held together better as leftovers.
Purchased book. Excellent however, know your slow cooker. Each machine is different. Mine gets hotter than it should and need to adjust my timing I just make a pork roast with apples and cherries. The recommend 4-6 hours. I did mine on 4 and it was overcooked. Lesson learned for next time.
That is so true! Each slow cooker is so different.
Congrats on being chosen a featured blogger by Foodie Blogroll!
I just got an email about this book, must check it out!
Sounds great! Thanks for the tip.