Even great cooks, such as Cheryl Jamison, one of the preeminent authorities on American regional cuisine and the author of many award-winning cookbooks, occasionally prefer the make-ahead convenience, easy cleanup, and depth of slow-cooked flavor that you get when you use a slow cooker.
Co-author of the pioneering book Texas Home Cooking, Cheryl reveals in these pages that a stunning range of Lone Star gems, from chilis and stews to enchiladas and roasts, from bean or rice dishes to beef, bison, poultry, and shrimp, come out of the slow cooker brimming with flavor–and with a minimum of fuss for the cook.
These 125 recipes are full of delectable, down-home goodness, each one at least as good as its version from outside the slow cooker.
The cover alone will make you drool in anticipation and want to hit the grocery store to stock up on ingredients so you can get elbow deep in some good old fashioned Texas cooking.
Cheryl Jamison did a great job in how she presented the recipes; they are easy to read, follow and their placement is eye appealing. You get large titles that jump out at you with short introductory paragraphs explaining the dish along with serving portions and cooking times. Ingredients are neatly listed followed by instructions in short numbered paragraph form. Essentially the best way possible to set out a recipe to make it as easy as possible to follow. The only way to make this easier and better would be a picture which brings me to my one complaint.
My only negative in how she organized them was the lack of photos. I’m a visual person and gravitate towards cookbooks with photos so I can compare how I’m doing and to understand better what to do.
As Texas is highly influenced by the Mexican culture you will find many recipes showcasing those tastes such as Chile Relleno but you also get the prototypical southern fair like Praline Bread Pudding.
The introduction is well-written and provides tips about safety as well as cooking different types of foods together so they complement one another.
I tried a few and used google images to look up the dishes to see how close I got which helped but also felt a little bit like I was defeating the point of having a cookbook right in front of me that is supposed to do all the teaching.
I thought the variety was great and well represented the state and its influences but I just couldn’t get past the lack of images.
The Chapters included are:
- A BREAKFAST TO KICKSTART YOUR DAY
- STARTERS, TAILGATING SNACKS, AND SOUPS
- CHILI AND STEWS
- BEEF, BISON, AND VENISON
- PORK, GOAT, AND POULTRY
- GULF SEAFOOD AND FRESHWATER FISH
- BEANS, VEGETABLES, AND OTHER SIDES
- DESSERTS AND OTHER SWEETS
Thank you to Netgalley and Quarto Publishing Group for allowing me to review this!
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