Great book, wonderful recipes but completely impractical. As the reviewer in the main window points out, it's supposed to be about throwing everything together in the morning, having it bubbling away all day while you are at work and then come home to a delicious meal cooked and ready to eat. You'd have a tough time doing that with this book. Most of us spend 8 hours at work and up to an hour commuting each way. That's ten hours. Try and find a recipe in this book that cooks for ten hours. Most are four to five hours. You would come home to burnt cinders. Furthermore, many of them contain recipes that require attention every two hours or so needing a ...  Read the complete review

In hindsight I don't really know why I bought this book! I was carried away with my brand new slow cooker, all excited to be using it but determined not to get stuck using the same 2 or 3 recipes in it all the time. So, having looked online for recommendations for speciality slow cooker cookbooks I decided on this one, looking mainly at reviews for it rather than actually thinking about it! I got my copy second hand but "as new" from Green Metropolis for £3.75, a great second hand book site where you can also sell your own unwanted books, for anyone that doesn't know it. When it arrived it was pretty much how I'd been expecting it to be ...  Read the complete review

Slow Cooking for Yourself - restaurant quality food - ready when you walk through your door! By Catherine Atkinson ISBN 978-0-572-03150-3 Foulsham I became a devotee of slow cooking as a convenient & economical way of cooking when I was working full-time & I already possess other books on slow cooking. Since working part time there is less money available for eating out. Our household size has reduced recently & like many people we are looking for ways to eat well with minimal waste so I was pleasantly surprised to find a cookbook that specifically dealt with slow cooking for two people. I wanted recipes that gave me the flexibility to cook ...  Read the complete review

There has always been this sort of mystique about good cooking that chefs do little to dispel because basically they want to keep themselves in jobs and get you out visiting their often expensive restaurants as often as possible. Granted I'm as susceptible as the next person to a lovely evening out in a nice restaurant, but like the majority of people most of my meals are eaten in my own home. When you have a busy lifestyle as myself and my wife do then it can be very easy to slip into a rut when it comes to cooking, and fall back on old favourite dishes that you know you enjoy and which don't take too long to prepare. (Mince, fries, steaks, chops, salads, ...  Read the complete review