Slow Cooking: 100 Recipes for the Slow Cooker, the Oven and the Stove Top Hardcover – February 1, 2012

Most of the recipes I have tried have been absolutely delicious! They are not all easy, and some call for many ingredients. I usually use the oven by choice. I am so glad I purchased this book. It is for those who appreciate being able to prepare truly good food. It is not for anyone who wants to prepare things in thirty minutes..Some recipes take real work, but the end results are amazing. I love, love, ove this book, and wish I could give this book 100 stars!.Mr. Thompson is the bomb!

This book has about 100 recipes. The cover says for slow cooker, oven and stove top; not all recipes can be prepared by all of these methods. There are other books that do this. There are many tips included, like; charts for converting from oven to stove top and icons on each page that give serving, prep time cooking time and settings that are needed. Only some of the recipes have pictures. There is an index listing by ingredients for the most partIt is frustrating that this book and several others that give recipes for desserts, quiches and gratins neglect to give instructions on how you can get these dishes out of a slow cooker and still have them look attractive and in one piece.Even though there are some recipes in here for venison, rabbit and duck, many of the others are the normal recipes you can find in other slow cooker books; but, there are many standard recipes that have been converted to slow cooker use which makes their preparation easier such as cassoulet, goulash, beef bourguignon, Lancashire hotpot and kedgeree.We have really enjoyed the spiced garlic and thyme roasted spatchcock chicken, and the spicy pork in stout. This is a book that can provide you with some of the standards, but also different recipes for the slow cooker and also some instructions for stove top and oven.

I like the variety of recipes. Gave this book to my daughter who got a new slow cooker from me as a Christmas gift.

The only other slow cooker cookbook I previously used was Donna Marie Pye's. I always thought that was a little white -trashy (everything canned, lots of ketchup). This book is more refined, like an actual chef wrote it. That said, I can't keep up with all the ingredients he uses (I just don't have star anise and cardamom pods lying around). Agree with the other reviewer that the desserts are probably to delicate to try in a slow cooker, although I have yet to try to make one.But, all the ingredients give it a slow cooked dish, which can often be bland from so much heat, a nice amount of flavor. Even if it is very eclectic and British (think Asian subcontinent) by nature. Very good vegetable recipes, that made even my vegetable hating mother in law try some.

I didn't find enough recipes in the book that I was excited to make. I had higher expectations for this book.

Antony Worrall Thompson is one of my favourite chefs. Every recipe of his, that I have cooked, has turned out perfectly. Everyrecipe has been full of flavour. I am so very glad that I bought this book. I have quite a number of his books now and hope to keep adding more. Signed: Zara Mayo.

There are some good recipes in here but there are also some useless recipes for quail and pigeon and stuff. He also uses Worcestershire sauce way too much for my liking. Good butter chicken.

There are some really interesting recipes in this book which make a nice change from the usual stews. Slow cooked Gammon with a Peach and Barkham Blue Cheese Sauce is my next must try recipe

I have now tried many of AWT's recipes from this book & every one has been a success. Each recipe is easy to follow & has obviously been tried & tested. Great for cooking & freezing batches of meals as most recipes cater for large numbers. Although many of the recipes are for slow cookers they work just as well in a good, large cast iron casserole & a low oven.

Exactly what you would expect from an excellent chef such as Antony Worrall Thompson. Packed with recipes to suit everyone using absolutely gorgeous tastes. Definitely something to liven up your slow cooking and if you think this way of cooking is old fashioned - think again. Anthony redefines it with his recipes into a modern, energy efficient, labour saving method of cooking.