My most recent cookbook acquisition is Martha Stewart’s Slow Cooker, which I was pretty dang excited about. I appreciate a good slow cooker recipe, but the only other slow cooker cookbook I have is America’s Test Kitchen’s Slow Cooker Revolution. I have used the ATK book, but probably not as often as I should. Amazingly, I feel like the recipes in each book are different enough that the books complement each other in my cookbook collection.
The good things about Martha Stewart’s Slow Cooker:
- Good variety of recipes. The book is divided into these sections: meat, poultry, seafood, meatless, side dishes, breakfast, sweets, and stocks/sauces. There is a decent global feel to each of the sections. For example, chicken section includes the following recipes: chicken tagine, Tex-Mex chicken and beans, chicken mole, Hainanese Chicken, and Ethiopian Chicken Stew.
- Every recipe comes with a photograph.
- Most of the recipes are not intimidating.
The (possibly) bad things about this book:
- Some of the recipes require stove top cooking as part of the prep work. In the boullabaisse recipe, you have to soften in a skillet the vegetables, aromatics, and then cook down diced tomatoes. After all that, then you get to load up the slow cooker.
- This might just be me being greedy, but I’d prefer if most of the sections had a few more recipes. The meat section has a little over 30 recipes. The poultry section has 18 recipes, 4 of them are duck recipes, and only 1 recipe is turkey related. The breakfast section only has about 9 recipes.
Honestly though, I have high hopes for this book. I made the chicken korma recipe this past weekend. Overall, I was very pleased with the results. It was a little unusual for a chicken korma recipe since it involves cashew butter and almond butter (it does mention that you can blend up nuts instead of getting the nut butters), but I think it does add to the texture of the korma sauce.
Disclaimer – I received this book from Blogging for Books for this review. I’m not getting paid for this post.