TITLE: Way too many old Americanized short-cuts taken in this book

Phyllis Good has written many slow cooker cookbooks. But that was back in the day when slow cookers were new and different and popular, and suitable recipes were few. Her aim back then was to get the ideas out there to spur on the technique. So she was prolific. Now, she decided that it was time to review and identify the “keepers”. Hence this cookbook. But she failed to embrace current trends in cooking: Conscientious home cooks no longer use canned soups and shy away from processed foods in cans and jars. In-the-know cooks are interested in organ meats and unusual cuts of meat. We eat more vegetables and eat vegetarian a few times a week. We incorporate healthy grains, any-color-but-white rice, and beans in our dishes. Ms. Good had the opportunity to improve and change up the "keepers" and bring them into 2017-2018 , but she actually gave us no more than what we've already done to our old recipes.....

There are no big surprises in this book, and if you have all those older slow cooker books, many of these will sound familiar to you—and if you look and compare carefully, you will find that these have been tweaked to include some healthier ingredients, but she did not go far enough. You have probably already tweaked your recipes as the years past. So, I’m thinking I would recommend this book to younger cooks, people approaching the slow cooker as a new appliance.

Called out in this book—as variations to the 100 keeper recipes—are gluten-free, vegetarian, vegan, and paleo. But there are not that many of them, and they've been done before. Besides these specialized recipes, you will also find “Cooking for Picky Eaters” and “Cooking for 1 or 2”. But I think this book is meant for people who do not need to restrict their diets, and only need a few token recipes for special-needs guests.

Interesting, I think, is her advice to “Write in this book!” Experienced cooks don’t need to be told this, but new cooks do. It is also advice for those who insist on following the recipe to a “T”, then dumping them if they don’t meet expectations. I think this simple advice points out her thoughtful nature and her ability to analyze and teach. Her writing is personable, and that is always a plus. So, it is disappointing that she just did not take her ideas and thoughts far enough.

Of course, at the beginning she covers types, brands, sizes of slow cookers. And it is helpful information and advice. She also provides helpful tips in that first chapter, too, (like how to vent). Different cooking techniques that can be accomplished in a slow cooker are covered, (baking, poaching), and alternative uses for a slow cooker. Some of the ideas are ridiculous and far fetched, but it does spur some creative thinking.

Soup, Stew Chapter includes several chilis: A vegetarian sweet potato, black bean and quinoa chili, a turkey chili and a beef chili. I really appreciated the simple recipe in this chapter for Caramelized Onions. After leaving the onions to caramelize in the slow cooker, making French Onion Soup is no effort at all.

Her instructions are listed as steps, (like 1. 2. 3….), and it makes directions easier to follow. She sometimes provides alternatives within the instructions. For instance, if you have time to brown the beef ribs for the Beef Noodle Soup, you follow all the steps listed. If you don’t have time to brown your meat, you put your meat in the pot, topped with the veggies and broth, and skip several steps.

“Vegetarian and Pasta Mains” chapter was less than exciting and left me wanting. But then, I was never one to cook veggies and pasta in a slow cooker. No grains or beans in this chapter, and one curried split pea recipe. The “Awesome Mac and Cheese” was less than awesome.

Some recipes call for just too much pre-packaged food. For instance, in the Poultry chapter, the Cilantro Lime Chicken calls for a jar of salsa, canned beans, and a store-bought taco seasoning, (although there is a recipe for taco seasoning at the back of the book). Cans and jars of pre-packaged foods and condiments just double the price of an otherwise economical chicken and tortilla meal. And in someone’s “Famous” Beef Roast recipe there is a call for a can of mushroom soup, (but a recipe for making your own mix is at the back of the book). So, there is a lot of fence-sitting here……

And Honey Baked Chicken, made with butter, honey, prepared mustard and curry powder is an interesting dish. But what kind of “prepared mustard” does one use? Because there are so many prepared mustards, and any one of them will change the taste of the dish…..

“Easy French Dip”, had me wondering how a rump roast would fare in a slow cooker, but no: Just another beef chuck roast with even less than the usual flavor boosters. I was really quite disgusted to see a French Dip recipe using chuck…..Pleas call it something else. It’s not a bad recipe, but it is definitely NOT French Dip!

And, sorry, but a Barbacoa recipe made with chuck roast made me give up on this book. Ms. Good should have at least mentioned the cut of meat it should be made with.

*I received a temporary download of this book from the publisher.

Stock the Crock is a nicely presented recipe book updating past crock pot recipes by the author with healthier options. You'll find less salt, more vegetarian, and especially healthier options such as sweet potatoes instead of white potatoes. As stated on the cover, this is about throwing items in the crock pot in the morning and having everything ready when you get home.

The book breaks down in the usual fashion: Soups, stews, and chowders; Vegetarian and pasta mains; Poultry; Beef and pork; Fish and seafood; Sides; Sweets and treats. In addition, there are tips and guidelines for getting the best out of your slow cooker, basic recipes such as stocks, and an index and metrix equivalents chart.

Nearly every recipe has photographs that are full page and give you an idea of the end result. Each recipe gives serving size, prep time, and cooking time. There is a guide in the front on choosing your cooking temp/time, so temperature isn't given in the recipe. It all depends on if you want to spend a few hours on high or all day at low. Most recipes have around 5 steps, each presented in block and numbered paragraph form. The pages are dual colored black and orange to help the directions/tips stand out easier. The recipes are also full page so they are easy to read without glasses. It's a beautifully designed book with very professional photographs.

Most recipes have introductions and then options near the bottom: gluten free, changing the number of people it serves, variations, picky eaters, etc. There's nothing exotic in there - just good solid food from Macaroni and Cheese to Creole Style Red Beans.

In all I've had fun exploring the recipes and all have turned out as expected. I do experiment a lot so I don't follow recipes religiously and still had favorable results that were approved by the spouse and kids. Reviewed from an advance reader copy provided by the publisher.

A slow cooker (or more commonly known as the Crock-Pot) has been a staple in our home for generations. There isn't much that beats a hearty stew or roast that slow cooks all day, eaten with a chunk of crisp fresh bread. Stock the Crock is a great cookbook for anyone who is new to using a slow-cooker, or just about anyone who wants to add a new take on classic dishes that are known and loved. There are a ton of recipes in here to suit everyone's taste-buds, and allow you to use this cookbook throughout the year with recipes perfect for a summer gathering or family dinner in the chilly fall.

My crockpot and I are best friends. I absolutely love being able to throw a bunch of ingredients together and have a meal miraculously appear at the end of the day. The flavors from all of the ingredients stewing together for several hours all seem to be a bit richer. So I was very happy to be given the opportunity to review "Stock The Crock" by Phyllis Good.

As the author mentions in her introduction, when she first came out with cookbooks quantity was the key. Assembled into one cookbook would be 600 or 700 recipes. This came about mainly because cook slow cooker cooking was new and there weren't a lot of recipes available. Now that there are a lot of recipes out there, this book focuses more on the quality of the recipe and provides 100 of the best.

With these new 100 recipes, you get a bonus, many easy-to-follow variations showing you how to customize the recipes to your dietary needs. In order to help you personalize the recipes, you are encouraged to write in the book itself. Notes about the length of cooking time (if it needed to be adjusted), any substituted ingredients, whether it worked, whether it didn't, etc. You won't have to remember what it was you changed if you mark your recipes as you go along.

The slow cooker "Fundamentals" pages are perfect if you need to buy, or have been thinking about replacing your slow cooker. This section will be invaluable as it discusses models, size, features, everything you need to think about before you purchase your new slow cooker. It even mentions other kitchen tools you may need.

A set of excellent little tips and tricks on how to use your slow cooker to its fullest potential follow. This kind of tips section definitely makes a cookbook worthwhile.

After the slow cooker tips, you get the "Slow Cooker Hacks". These are very useful ideas which go above and beyond the traditional uses for a slow cooker. For instance cooking two recipes at once in your slow cooker and, using your slow cooker as a double boiler. These types of tips really make cooks better.

The first recipe category is "Soups, Stews, and Chowders". These are your go-to classic recipes from around the world. "Vegetarian and Pasta Mains" is next. I really had no idea that you could put uncooked pasta into a slow cooker and actually get something edible. A risotto recipe in the slow cooker is included as well, very cool.

The "Poultry" section features some succulent chicken and turkey recipes. There is even a recipe for crunchy sweet chicken wings which I had no idea you can actually achieve crunchy in a crockpot. That will be tested next week for sure.

The next category of recipes is "Beef and Pork". You'll find a Pot Roast here with a Mexican twist. Included are Beef Roast, Short Ribs, even a Beef Barbecue. The "Holiday Ham with Apricot Glaze" looks like it just might be better than mom made. Don't tell her I wrote that.

"Fish and Seafood" come next. Salmon, Snapper, Flounder, and even a nice Jambalaya. The "Sides" category gives you recipes that you can add to any of the above. From Green Beans to Corn, Cabbage to Baked Beans, there is a lot of selection. My favorite right now is the "Carrots and Apples Duet" which would be the perfect side to a pork meal. The recipe for "Homemade Hash Browns" seems incredibly easy, although it would be extremely time-consuming to make this recipe. I think it would be worth the effort.

For the sweet tooth, you have the "Sweet Treats" recipes. The first recipe for "Kirsch "Roasted" Cherries" would not only make a great hostess gift but I can really see myself topping some ice cream with this. After reading this category I'm absolutely salivating. There are recipes for "Fruit Crisp", the "Peach and Berry Cobbler", the "Hot Fudge Sauce" and more. If you really have a hankering for brownies, you can't go wrong with these "Slow-Cooker Brownies" which you can create without an oven. In the summer when it's just too hot to bake your slow cooker is your hero. The "Raspberry Chocolate Cake" looks good enough to enter a baking contest.

Make Your Own Basics

After all of the regular recipes, you get a number of "Make Your Own Basics". These are recipes can be used in place of store-bought processed foods. For instance, make the "Homemade Chicken Bone Broth" in your slow cooker, instead of buying the processed broth you get in the supermarket. There is a "Quick and Easy Cream of Mushroom Soup" recipe I will be trying soon. Everything is here from "Tomato Paste" to "Ketchup" and "Chai Apple Butter". If you've ever wanted to make your own "Yogurt" then your slow cooker will be your pal here too.

Throughout the book, many of the recipes include tips on how to make it easier. Some also include suggestions for making the recipe Gluten-Free, Palio-Friendly, or more palatable for Picky Eaters. Some of the recipes have variations for some of the ingredients, and others even have tips on how to make them just for two, if you don't want to make leftovers. The variations and ideas on how to adjust the various recipes make this book invaluable. Each recipe mentions what size of crock pot you'll need, as well as Serving Size, Prep Time, and Cook Time.

While I prefer cookbooks that have a photo for every recipe, there are plenty here. The layout of the book is such that the wide margins will allow you to make the notes suggested by the author in the introduction. Those notes will be very handy when going back to a recipe again.

The recipe I chose, The Raspberry Chocolate Cake, is both simple and impressive. Oh, and chocolate. See the recipe with the full review at RecipesNow! The Reviews And Recipes Magazine.

Thanks to the publishers for a complimentary copy of the book in return for an honest review.

I received an Advanced Reader Copy of this book through NetGalley for my unbiased opinion of this book. I did enjoy this book and made several of the recipes. I really enjoyed the Beef Noodle Soup, Tomato Barley Sausage Soup, Cheesy Mushroom Risotto to name a few. There was a lot I loved about the book, using variations for those who are vegan, gluten-free. Also being encouraged to write in the book for what works and doesn't and also the basics in the back of the book. The reason it only got 4 stars instead of 5 was the layout could have been better. The pictures before the recipes. I love and use cookbooks all the time and this really helps. Carry the pattern through the book.

STOCK THE CROCK by Phyllis Good (Time, Inc., Sept. 5) contains 100 "must-have slow-cooker recipes", complete with variations for picky eaters, vegans and more. Wow! This collection not only covers a range of appetites, but also features choices from starters to dessert for a great variety. I plan to begin by trying Butternut Squash Soup with Apples and Red Onions, and look forward to Beef and Barley Stew, Basic Chicken and Salsa, Honey Baked Chicken, Mexican Pot Roast, Super-Simple Pulled Pork and more. Good also includes colorful photos and comments about most of the recipes; plus each has information on number served, prep time and cooking time in an easy to read chart. She usually mentions "simple swaps," encouraging the cook to personalize these great recipes.

I have only tried the Butternut Squash Soup recipe so far and it was super easy and really tasty. I have also bookmarked quite a few others to try. The variety of things that you can pop into a crock pot is actually mind blowing. There is also a recipe to create brownies in a slow-cooker and I am really curious to find out if this actually works!

If you are looking for a way to enjoy homemade meals and don’t have the time to spend preparing them, this cookbook has some great ideas to get you started. I am going to be ordering a copy of this one for my own kitchen, as it is so versatile and practical. I highly recommend Stock the Crock to anyone interested in learning how to make the best use of a slow-cooker.

I definitely want this book! It's for anyone who's been thinking of using a crock pot as a way to have meals ready when they come home from a long day at work! And, that includes those who claim not to be very experienced cooks! Phyllis Good has organized each recipe in a consistent manner, so it's easy to follow, has pertinent information (though calories might be a helpful addition), and mouth-watering photos. Also helpful are the notes at the end of each recipe: suggestions for substitutions, modifications for vegan or paleo or gluten-free folks. I especially like that she's giving the recipes and then providing suggestions for those who need to modify, rather than preaching a particular dietary regimen. The introductory pages of the book also have suggestions for the type of crock pot to purchase, as well as other uses for crock pots--many of which one would never think of! It might also
A great book to add to my cookbook collection, one that will definitely be used!

Wow , A great book with vegetarian , poultry , seafood , rice and desserts...... wonderful crockpot book to own.......

Great cookbook! Not only does the give the basics of slow cooking but also hacks to use it in untraditional ways! The recipes range from standard pantry items to recipes that have more modern ingredients. The recipes are well laid out and include gorgeous photos to make you want to make them all!

"Stocked" with crockpot recipes and how-tos for a variety of meats, sides, vegetarian dishes and basics. None of the recipes seem to re-invent the wheel, but this is a comprehensive collection that could replace a few older cookbooks in a personal collection, and be a favorite addition to a library.

Stock the Crock by Phyllis Good is a collection of 100 recipes. A wide variety of recipes are included from soups to sides to sweet treats. I marked several recipes that I was interested in. I tried out the recipe for Chicken and Wild Rice Soup. The recipe included basic ingredients and was good. I will adapt it a bit to give it more spice and flavor. It was a bit to bland for my family, but the base is good. The hints and variations for each recipe are helpful. Overall this is a useful slow cooker cookbook.

A brilliant book. Featuring lots of classic recipes, new recipes and side dishes that can all be done in a slow cooker. The photos are beautiful too.

This book contains lots of good recipes. I especially like the variation sections that the book offered. Readers can alter the recipes to gluten-free, vegan, vegetarian, and Paleo-friendly. Nice book to have in your bookshelf!

Phyllis Good has written dozens of cookbooks; some are fairly good, others are just collections similar to church and community cookbooks where there is a laundry list of recipes from people none of us know. I actually own eight of her cookbooks, and have always felt like Good was more of a recipe compiler than a cook using her skills and imagination to present her own recipes. Most of Good’s previous cookbooks are lacking when it comes to pictures of the dishes (including her blockbuster bestseller), as well as lacking introductions and vignettes at the beginning of each recipe. These are attributes that should be - and most would agree are essential – to making a mundane cookbook into a good cookbook. It was a pleasant surprise to look through Stock the Crock: 100 Must-Have Slow-Cooker Recipes, 200 Variations for Every Appetite and see that this one is definitely a cut above her previous books.

Another pleasant surprise is that even though there are only100 recipes (and 200 variations), they are, for the most part, for dishes people will actually want to prepare. Good has included some basics, like stuffing mix, homemade yogurt, and cooking dried beans. She has included several mouthwatering baked desserts (the Pecan Bars are divine), as well as puddings and cobblers. There are several excellent meat dishes such as Sauerkraut with Smoked Chops and a Mexican Pot Roast, and even some good seafood dishes such as Shrimp and Grits. Also included are soups, side dishes and an impressive array of vegetable dishes.

The recipes have the contributor’s names on them (a few even have Good’s name on them), so it’s apparent that this is yet another compilation of recipes from friends and neighbors. However, there are excellent pictures of several – not all – of the dishes and some introductory notes heading the recipes. Included are well-written chapters explaining slow cooking fundamentals as well as slow cooker hacks, and at the end of each recipe she has included hints on serving only two people, variations, and notes on making some of the dishes gluten free.

All told, this is Good’s best cookbook yet. My queue for trying her recipes is lengthy, and I expect this to become a well-used cookbook.

Special thanks to NetGalley for supplying a review copy of this book.

Cute little cookbook chocked full of yummy recipes that are quick and easy to make. As well as some tips, tricks, and hacks to help you along in your cooking journey. It makes great use of graphics and color and includes a sprinkling of yummy photos of some of the recipes throughout.

The book is divided into the following chapters (Introduction, Slow Cooker Fundamentals, Soups, Stews, and Chowders, Vegetarian and Pasta Mains, Poultry, Beef and Pork, Fish and Seafood, Sides, Sweets and Treats, Make Your Own Basics, Metric Equivalents.)

Here are just a few of the many recipes you will find within the pages of this cookbook...

-- Butternut Squash Soup with ApPles and Red Onions
-- Turkey-White Bean Chili
-- Tomato Barley Sausage Soup
-- Lasagna in a Soup Bowl
-- Crustless Mediterranean Quiche
-- Sausage-and-Spinach Cheese Tortellini
-- Cilantro Lime Chicken
-- Creamy Chicken, Stuffing, and Green Beans
-- All-Seasons Turkey with Mushroom Gravy
-- Swedish Meatballs from Grandma Brenneman
-- Screamin’ Good Carnitas
-- Holiday Ham with Apricot Glaze
-- Maple-Brushed Salmon
-- Shrimp and Grits
-- Baked Corn
-- Homemade Refried Beans
-- Pineapple Sweet Potatoes
-- Berry-Wonderful Fruit Crisp
-- Cream Cheese Pound Cake
-- Chocolate Peanut Butter Cake with Sauce
-- Homemade Chicken Bone Broth
-- Chai Apple Butter

Oh man. This is one of my new favorite slow cooker cookbooks. Since receiving this book from Netgallery.com, I have tried about 6 of the recipes. They are easy to follow and delicious. The ingredients for the recipes are easy to find in the grocery store, if they are not already in your cupboards. The pictures are true to the end result. I will definitely be adding a copy of this to my library.

This book is great for learning all about the versatility of the slow cooking. The author shows lots of different ways to cook using it The recipes are very much aimed at the American market but if you like this type of cooking you will definitely find something you will like. The pictures are good and the authors style is easy to follow. Overall a good book especially with all the extra information about slow cooking

A good wide variety of recipes, easy to get the UK equivalent for the ingredients. Will definitely look forward to using some of the recipes.