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Need crockpot cookbook recommendation

18 years ago

My 30 year old daughter doesn't do much cooking. I suppose because she has always worked at least two jobs along with going to school...no time!

Her situation changed recently and she now only has to work one job and go to grad school. She wants to start cooking a little more, but still has a time issue to deal with.

I got her a crockpot for Christmas, but would like to include a decent crockpot cookbook. I have been looking online and found two that I think would be good. Does anyone have either of these, and if so, what do you think of them?

"Slow Cooker Ready & Waiting" Rick Rodgers

"The Gourmet Slow Cooker, Volume II" Lynn Ashley

Thanks for your help....Linda

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Comments (4)

msazadi
18 years ago
Linda, I'm glad you asked this one. I have the Rick Rodgers and while I have not used it (got it while renovating and haven't done much crock cooking since) it seemed solid when I bought it..I think.

I have seen the Lynn Alley ones and wondered how good they were, meaning I feel as if a quick look thru did not include more processed ingredients than fresh food. I am not adverse to doing a can of this on occasion, but I have the time to avoid it mostly and would like to hear others opinions on these two authors. Maureen
donnar57
18 years ago
Another thought - how about a recipe box or book full of recipes that folks use and like? Maybe all of us could contribute one or two recipes that we really use in our slow cookers, you could either handwrite them out onto little recipe cards or print them and bind them into a notebook.

One of the gifts that I treasure always is the recipe card box full of my MIL's recipes. This is just a take-off on that idea.

DonnaR/CA
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I think the programmable helps make up for the too hot--you still get slow cooked goodness with too hot, but in only four to five hours rather than eight or ten, when the whole point was to have it cook while you're at work or overnight. I don't like mine, which is newer style and too big. I'm probably going to give it away when I get around to it. From being too big, it seems to really need to be stirred, which isn't the point at all. Meantime, I've done a lot of cooking in my lovely new oven at 250 degrees and that works great for a lot of the larger things I used the crock pot for in the old kitchen, to varying success. My oven has lower settings too, as does my warming drawer. My suggestion is to get one that's just big enough for better results, unless you're using it for large cuts.
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I now have about 300 of our family's favorite recipes in my computer and also on a zip drive for backup or taking on vacation. They are all Microsoft Word documents. Like Linda, the ease of use for me is how I have the folders and sub-folders set up. For example, if I want a recipe for scallops, I go to "Recipes", "Main Dishes", "Seafood", "Shellfish" folders and all the scallop recipes would be there. That system works fine for me and my girls so I haven't explored any cookbook software programs. I don't know what additional advantages they have.
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Hi Sooz. I went back to the Good Will this morning, tape measure in hand and your previous post with the measurements pulled up on my phone. Unfortunately, the crock only measured 10 inches from outside edge to outside edge (across the top) so it's too small to fit for you. It was 11 and 1/2 from handle to handle, and 10 without including the handles. Sorry it didn't work out! It was sooooooooo close! I didn't know they made crock pots with so many different variations in size. Good luck with a new one though... maybe you'll find one you love even more than this one! I do see older crock pots from time to time at the thrift stores, but they are invariably missing the control knob and while it would still work, would drive me CRAZY! They had the vacuum still that I wanted, and it did follow me home, but I'm still sorry this didn't work out for you!
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As usual, I find Rachelellen's post full of wisdom. It gives me some of the guidance I want. Cooking the same cuisine (not the same dishes) for one week straight would be no hardship at all for me. When I returned from a one week trip to Italy I cooked nothing but northern Italian food for at least three weeks. There was nothing monotonous about it. That experience has faded. I need another trip to Italy for a refresher course. I don't see the need to limit the experiment to a single cookbook, although that could be an effective way to do it, given the right book. Books I would recommend are: Japanese Cooking: A Simple Art by Shizuo Tsuji The Key to Chinese Cooking by Irene Kuo Classic Indian Cooking by Julie Sahni The Cuisines of Mexico by Diana Kennedy These books are similar in approach and format although about different cuisines and by different authors. They provide a solid foundation for cooking each cuisine. Again, I say that switching to another ethnic cuisine for an extended period of time is a fine idea. Those for whom that is their native cuisine eat it daily year after year don't they? Jim
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gardengrl
18 years ago
Good post Linda! Steve and I both work full time and getting dinner ready at 7 - 8 p.m. some nights is hard. I have a few good crockpot recipes, but wondered if there were any recommended books out there.

Anyone?
doucanoe
Original Author
18 years ago
Donna, that is a really good idea! Maybe I'll start a recipe thread.

Would still like to find a decent book,too.

Linda

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