Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises that let the Oven Do the Work (Best Recipe Classics)

There isn’t pictures for the recipes. I find it very helpful to have pictures of the completed recipes so I can quickly go through as I have lots of foods I have allergies to so I can see if there are tomatoes etc. not just by name or reading each recipe.

I received my new cookbook 10 days ago and have already found several new recipes I cant wait to try. As a technically challenged cook I have been looking for a book like this for many years. Even my Cooks Illustrated Best Recipe and Italian Classics are not this enjoyable to thumb through. First up is going to be the Meat Ragu on page 129 that describes itself as "Nothing could be simpler or more welcome on a cold night". It sounded perfect for a cold January day that started out at -4F and it was truly very easy to make. So why only 4 stars? I had ordered a new copy and received a used copy. The dust jacket was well marred with scotch tape I must of received a holiday re-gifted copy. I have always thought better of Amazon and their customer service.

I've enjoyed using this cookbook since I got it a couple months ago. This cookbook is compiled from Cooks Illustrated magazine. If you are interested in why things are cooked a certain way, the cookbooks from Cooks Illustrated should be investigated. They include lots of background information about the ingredients and the cooking process to help you understand why certain approaches work. This can help an interested cook understand the science behind cooking. If you don't care about why things work, this cookbook also has lots of good recipes that can be constructed similar to many other cookbooks.The focus of this cookbook is slow-cooking. Many of the recipes are described using a crock-pot but anyone with a oven that can control its temperature in the 185 to 210 degree range can make these recipes in their oven. I've recently had started experimenting with low-temperature cooking and have been amazed how tender many cuts can become if they are not abused at high temperature. This cookbook gave me a whole new set of recipes with which I could experiment.

Better than average cook book for the Low and Slow aficionado. Typical of Test Kitchen books, this is very well done with lots of technique as well as recipe. One of my favorites of the half dozen I have from that house so far. Since I bought it used I saved a bunch of money too. It is as the merchant described it too.

I've started a tradition of cooking something long and slow on Sunday, filling the house with good smells, and setting me up for success the rest of the week. This book has been invaluable - I've learned several new techniques. The turkey en cocotte was a gigantic success at Thanksgiving. Not a slow cooker cookbook, although it has a chapter on that - this is really about slowing down, letting the oven or low heat do the work.

Initially I found the cookbook at the library and checked it out. The techniques in the cookbook were very different to the ways I cooked meat. I didn't have enough time to test all the recipes before I had to return the book so I bought it. I found the recipes very easy to follow and the results were very flavorful and tender. I enjoyed reading about how much testing goes into recipes before the authors were satisfied. I will look for more cookbooks by the cooks illustrated staff. Great job.

I love the way that Cook's Illustrated presents their material. The book is very text-book like, but in a good way; only a few photos at the center. I love how they provide rationale for choices in technique, ingredient selection and methodology.First recipe was for braised Swiss Steak with Mushrooms and Onions - to die for!!! Simple ingredients, absolutely wonderful. I could not find the recommended "Blade Steak" so after discussing like products with the butcher, I substituted a boneless chuck center cut steak, trimmed off the fat and cut into sections as determined by the sinew. Divine!

Obviously a book on slow cooking isn't for those wanting instant gratification. I was a little suprised, however, at how much prep work was involved in some of the slow cooker recipes. In my mind, slow cooker days are short cut days. Days when you can put ingredients in a pot and walk away. Not here. But that said, the results are very tasty. Especially the beef stew.

No es el libro que esperaba, a mi me gustan con muchas fotos y este libro es casi puro texto

Choices.

A+

This, as with all Cook's Illustrated publications, is exceptional