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Home cooks who read "Cook's Illustrated" magazine or watch the PBS series "America's Test Kitchen" already know what to expect of a book created by the staff of that august Boston-based culinary institution. Some might consider ATK's approach to cooking to be a tad anal-retentive. True, the ATK chefs tend to bludgeon their recipes into submission, testing scores of variations until they come up with the best, most flavorful ingredients and preparation techniques. But I like the approach a lot, and my wife and I really enjoy all of the ATK books we have in our 400-volume-plus cookbook library.
"The Slow Cooker Revolution Volume 2: The Easy-Prep Edition" is typical ATK fare. The 200-or-so recipes in this sturdy, slick, colorful paperback volume embody ATK's intense approach to everyday cooking, in this case using the appliance that probably most homes in America have on the kitchen counter or in the closet--a slow cooker. The "experimental" chefs at ATK have spared no efforts to create slow-cooker recipes with maximum depths and intensities of flavors. If you think food prepared in a slow cooker can't be very tasty, or if you think a slow cooker is something to use only in an emergency, the recipes in this book will prove you wrong.
The layout, design and content of "The Slow Cooker Revolution Volume 2: The Easy-Prep Edition" are outstanding. The book starts with a seven-page introduction entitled "Slow Cooker 101," which covers the basics of how to use the appliance. Then come the recipes, conveniently organized in the following sections: Easy Appetizers; Shortcut Soups; Hearty Stews, Curries and Chilis; Easy Chicken Dinners; Steaks, Chops, Ribs and More; Big Roasts and Whole Birds; Pasta and Pasta Sauces; Casseroles; Vegetarian Dinners; Cooking for Two; Easy Sides; and Desserts. As a bonus, most of the recipes feature an "On the Side" sidebar with instructions on how to prepare great matching side dishes. Brief shopping tips and preparation shortcuts appear throughout the book, as well as several "All About" sections that provide a page or two of additional details about selected topics (for example, "All About Chicken in the Slow Cooker"). These extras highlight ATK's science-based approach to food and cooking.
Most of our cookbooks cover ethnic cuisines from around the world. The recipes we usually prepare require day-long cooking marathons in the kitchen and call for many ingredients, herbs, spices and cooking techniques. "The Slow Cooker Revolution Volume 2: The Easy-Prep Edition" is a bit of a departure. But we're sure to find its recipes useful for those times when we're too busy to spend hours in the kitchen concocting exotic foreign dishes. Its a valuable addition to our cookbook library, and I'm sure we'll get a lot of use out of it. I recommend it very highly to anyone who wants to brush the dust off of the old slow cooker and fire it up to prepare great dishes with minimal time and effort.
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