Review by Booklist Review
Who knew that the oft-maligned slow cooker could yield such a lush and flavorful variety of foodstuffs? In her first book, chef DiGregorio no stranger to high-end and everyday kitchen equipment says goodbye to slow-cooker myths by first educating readers about tools, techniques, and good buys. Her emphasis on the best methods to capitalize on slow cookery, from using big flavors to first sautéing aromatics (e.g., onions) and advice to avoid frozen ingredients also stand out. The 100-plus recipes showcase her talent and add valuable ideas to the pot. No-cook grain bowls (based on her steamed-ingredient building blocks) appeal to time-pressed cooks, while ricotta tartines and spaghetti pies spell the end of dinnertime fast food. Her medley of flavors relies on many cuisines, whether gingery chicken and shiitake congee or the BLT-riffing DLT, with duck stealing bacon's usual spot. Throughout, her functional guides like a note about harissa paste, or the flavor added with heads-on shrimp help ensure slow-cooker success.--Jacobs, Barbara Copyright 2017 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
In this fun and useful cookbook, food writer DiGregorio uses a multistep approach to help build flavor in the slow cooker and prevent what she feels to be the muted flavors of many slow-cooked meals. Weeknight suppers, the typical domain of the slow cooker, get a boost with inventive recipes, such as gingery chicken and shiitake congee; a miso-butter roast chicken and potatoes; Italian wedding soup with sausage, meatballs, and kale; and Chinese chile-bean eggplant with smoked tofu. Breakfast gets a boost with overnight wonders such as a granola with buckwheat, cashews, and curry; a pumpkin challah French toast bake; and a breakfast casserole of egg, cheese, and everything bagel. There are plenty of generous party recipes, such as a dip that includes whipped feta cheese, red pepper, and olive; and a main course of corn, mushroom, and zucchini tamales. Desserts are clever and include a coconut banana cake with a brown butter caramel sauce. This book, filled with solid recipes, is a must-have for slow-cooker fans. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
James Beard Award-nominated food writer DiGregorio's first cookbook sets out to annihilate slow cooker snobbery, and it unquestionably succeeds. Here, even die-hard fans of these appliances will learn something new, whether it's how to use a probe thermometer to troubleshoot temperature issues, or how to line the insert to eliminate common problems (e.g., hot spots, difficult cleanup or unmolding, excessive moisture). Innovative recipes such as bittersweet grapefruit-ginger marmalade, Mumbai chaat Chex mix, pumpkin challah french toast bake, and garlic and rosemary oil-poached shrimp will stretch one's thinking in terms of what's possible. More conventional dishes (e.g., cheese dips, warm beverages, pantry staples, slow-cooked meats) will fulfill most everyday and entertaining needs. Instructions are precise and no more laborious than those in similar titles. VERDICT Essential for most collections, this is an exciting and refreshingly unbiased guide to slow cooking. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
