Phyllis Good can straighten her crown and easily claim the title of Slow Cooking Queen with this, her latest entry in a long trail of slow cookery cookbooks. Stock the Crock contains hundreds of recipes for old favorites with new twists, all using your crockpot.
Divided into seven chapters – Soups, Stews & Chowders; Vegetarian & Pasta Mains; Poultry; Beef & Pork; Fish & Seafood; Sides; and Sweets & Treats – this book has something for everyone. Good writes clearly, listing the ingredients in the order in which they are used, and uses everyday ingredients that most American cooks will have in their pantries. She also emphasizes the flexibility of cooking in a crockpot, often letting us know things like: “If you don’t have time to brown the meat before adding to the pot, don’t worry. It will be fine,” or “If you’re not there to stir the pot after 2 hours, don’t worry. It will be fine.” I love that.
I did learn some new things from this book, like Good recommends you grease the interior of your crockpot before you add the food. I’ve never done that, and I do wonder if it’s necessary. I also learned that you can BAKE in a crockpot, too, although again, I wonder who would want to do that.
There are some excellent recipes here – some that I tried and found delicious, and some that I plan to try soon. For example, Salsa Rice. Did you know you can cook rice in a crockpot? Rice is my cooking Achilles heel. I never get it right. Cooking it in a crockpot, though? Perfection! Good also provides recipes for homemade Cream of Mushroom and Chicken Soup, which are wonderful. Cider Baked Apples – sublime. I plan to try the Butternut Squash Soup with Apples & Red Onions, although I am quite certain I will be the only one in my home to eat it.
Good adds some extras to each recipe that make this book even more versatile. She provides instructions for making recipes gluten-free, vegan, or vegetarian, as well offering tips for making the recipe for picky eaters. She also specifies the size of the crockpot needed for each recipe, which is a huge benefit (those of you who have tried cooking a turkey in a 4 quart pot will understand), as well as prep time estimates, and cooking time.
There is nothing not to love about this book. The photos are gorgeous, the instructions are clear and concise, and above all, the recipes are delicious. Highly recommended.
Publication Date: September 5, 2017
Oxmoor House Books
Thanks to NetGalley for the review copy
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