Some good recipes in this book. Very American so some of the ingredients could be tricky to source in the UK.

A decent, well rounded cookbook for a family that loves meat & taters :)

I'd have loved more pictures, but the recipes were easy to follow and the ones I've had a chance to try were delicious

As a European cook, I have to admit to not knowing a great deal about Texan food, but the Tex-Mex foods I have eaten have appealed, so I was intrigued to find out more.

This is not a beautiful book. It has few photographs, and its layout is not very interesting. So not a coffee table book – and on first going through the book, I was put off by this fact.

However, on reading further, and trying some recipes, I revised my opinion; I made the Beef Stew which was a simple recipe, but very tasty. I tried the Fajitas - rather skeptically since my experience is of rare sliced skirt steak- but I was pleasantly surprised by the depth of flavor and tenderness after the slow cooking. Definitely worth trying! For me, recipe books are solely about the quality of the recipes and if they are successful, then the book is a success for me.

So many regional cookbooks (famous chef writes a recipe book on Spanish food, for example) seem to try to adapt recipes and ingredients for a wide audience. There is none of this in Cheryl Jamison’s book – she is unashamedly proud of Texan cuisine and gives a great selection of recipes here

Something else worth noting is that the recipes are easy to adapt to use without a slow cooker – for example I made the Jala-Peach Wings in the oven and they were great. It seemed less work than frying them then cooking them in the slow cooker, and ensured a lovely crisp result.

A wonderful collection of recipes. Easy to follow instructions. I would have liked more pictures of completed recipes, that was the only downside.

This is down-home, Texas cooking at its finest and all done in a handy slow cooker! The comments before each recipe were pretty entertaining to read as well.

Great recipes, beautiful illustrations. I will be trying the recipes!

If you throw Texas in the title of a cookbook, I am likely going to check it out to see if it's a. really Texan, and b. full of deliciousness. I think Cheryl Jamison has succeeded in meeting my criteria. The Texas Slow Cooker is full of fantastically Texan food. I would literally try any recipe in this book. I especially liked the section on chilis (although some would argue any chili with beans is quite in-Texan, I am willing to try any variation on one of my favorite meal time staples).  The sides are also worth mentioning, especially the Mac 'n cheese with a Texas Twist. And of course, the book is full of  fabulous desserts. Particularly notable are the peach cobbler, and Margarita cheesecake. I recommend this book to anyone who enjoys utilizing their slow cooker, or who loves good downhome southern food.

Some great recipes and ideas. Some recipes need a lot of ingredients cooking before putting in the pot, they are not all throw in the raw ingredients in the pot n go off to work. That said there are some great recipes that I will be trying.

Texas cooks will love this cookbook. Some people from other parts of the country might also, but if you're not used to the foods that are special to Texans (e.g., queso, anything with Fritos, Texas Red), you might not like many of these recipes. The one disappointment of this book is the lack of photos. When I buy a cookbook, I want to see a photo of every recipe (or nearly so). This book seems to only show one photo at the beginning of each section.. And, the reader is left to guess which recipe goes with that photo, in many cases. The appearance of the rest of the recipes is left to the imagination. On the positive side, there is an abundance of recipes in each category, particularly the meat chapters. If only there were more photos!

I had real high hopes for this cookbook. I mean what's better than Texan recipes and a slow cooker? The recipes, while interesting, really didn't whet my appetite. The reason for this? NO PICTURES! I mean how does one expect to market a cookbook when there are only a handful of pictures. I'd like to at least salivate over a good pic of what I'm attempting to make. I get that a glossy picture filled book is probably way more expensive to produce, but I need more. Sorry, but this faux pas totally destroyed this book for me.

I received a free electronic copy of Texas Slow Cooker: 125 Recipes for the Lone Star State's Very Best Dishes, All Slow-Cooked to Perfection by Cheryl Jamison from NetGalley. I was not very impressed by this recipe book. I don't like that there were no pictures in this cookbook. I wasn't very impressed with the recipes either. I think there are some good recipes in it but nothing that I couldn't live without. I feel like with when purchasing a recipe book, a buyer would normally pick it up and flip through it and the first thing that grabs a buyer is yummy beautiful pictures of food. This book was lacking.

I really hope the print book is better than the digital galley I have been reading. The recipes seem simple and tasty. I’d love to try the French Toast Casserole, Blue Crab and Corn Soup, and drunken Deshebrada. However, the days of the black and white cookbook are gone. If I want a cookbook with just recipes, I will purchase the cookbook from the local church group. This book has an amazing cover, but you do not get to see and drool over pictures of the amazing food inside. Just recipe after recipe. There is one picture in the beginning of each chapter, but it’s not enough. The food food needs to look good, just not read good.

I recently changed my nutrition to clean eating and have been looking for some ways to cook grass fed beef. This cookbook did not disappoint. I expected there to be great recipes (it's Texas after all). The introductions are well written, the food photography is beautiful, and most importantly, the recipes are fantastic. The author focuses and slow cooker meals that don't taste bland--like a lot of show cooker meals do. Well done.

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:
1. A BREAKFAST TO KICKSTART YOUR DAY
2. STARTERS, TAILGATING SNACKS, AND SOUPS
3. CHILI AND STEWS
4. BEEF, BISON, AND VENISON
5. PORK, GOAT, AND POULTRY
6. GULF SEAFOOD AND FRESHWATER FISH
7. BEANS, VEGETABLES, AND OTHER SIDES
8. DESSERTS AND OTHER SWEETS

A really nice collection of recipes. If only there were pictures.

This book is for someone who doesn't have much time to cook, which is pretty much all of us. The recipes are very common ones like King Ranch Casserole.

As a long time fan of Bill and Cheryl Jamison’s cookbooks I knew I would love this cook book and I wasn't wrong. In The Texas Slow Cooker Cheryl Jamison does an amazing job of making Tex-Mex and classic Texas recipes in the slow cooker including Dr. Pepper and Texas Sheet cake. She chose to honor her late husband Bill's heritage by doing a Texas themed book. I'm sure he would be proud of this book. All the recipes are in an easy to use format with a brief introduction to each and cover everything from breakfast to dessert. Even though I would have loved to see more pictures this is another must have All the recipes are in an easy to use format.

Delicious recipes. Very well written and easy to follow. I am looking forward to testing many of the recipes.

This was a yummy little cookbook to dive into. The recipes are well laid out and easy to follow. Unfortunately, it is WAY too light on photos with only a single photo per chapter. Which was a bit of a bummer, to be honest. This probably would have garnered an extra star had there been more.

The book starts off with an introduction followed by the following chapters (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).

Here are just a few of the delicious recipes you will find within...

-- Puffy German Apple Pancake
-- Open-Face Omelet with Sausage and Home Fries
-- Seven-Layer Dip
-- Black Bean Soup with Pico de Gallo
-- Turkey–Black Bean Chili
-- Hopkins County Chicken Stew
-- Beef or Bison Short Ribs, Tom Perini Style
-- Drunken Deshebrada
-- Pork Roast with Apples and Sauerkraut
-- Chicken Breasts with Chipotle Cream
-- Garlic Shrimp with Vermicelli
-- Snapper Veracruz
-- Black-Eyed Peas with Ham Hocks
-- Stuffed Bell Peppers
-- Heather’s Chocolate-Toffee Brownies
-- Praline Bread Pudding