We got this cookbook (title of this post) a few Christmases ago. A lot of "crockpot" recipes can be pretty tasteless, pedestrian, dump-everything-in-and-let-it-warm affairs. The recipes in this cookbook are not that at all. In fact, a lot of them are a bit difficult to execute. The extra work has some pretty amazing payoff though. We have made Coq Au Vin a couple of times. It requires making mushroom dust to dredge the chicken through. The chicken is browned, trinity is sweated, and at the end, the gravy is strained and pearl onions added. It is a labor of love that makes a savory and wonderful dish. This is the Reader's Digest version of all of the work that goes into this dish. At the end though, the food is sublime.
This weekend we are making short ribs and cassoulet (two separate recipes). Each dish has taken a lot of work and consumed a lot of dishes, but if the smells are any indication (they usually are), these dishes will be outstanding.
The nice part about these recipes (besides being really good and well described) is they are big. There is a lot of work that goes into each dish, but they provide two and sometimes three meals.
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