Texas Slow Cooker

The Beef Stew recipe in this book is FANTASTIC!! So is the Dr. Pepper Braised Brisket! Oh man, they are delicious!! I'll continue to wittle my way through this book but it's the PERFECT time of year for a good beef stew and this one is delicious! We served it over rice and oh man, it was so filling! I took the 1 star away because this is a cook book, it was lacking in the pictures. I want pictures in this type of book. It helps you crave the recipes, when there's thousands of other Beef Stew recipes out there... what makes this one special? Pictures sell!

Anyone familiar with Bill and Cheryl Jamison’s excellent cookbooks will have high expectations for Cheryl’s new cookbook, Texas Slow Cooker: 125 Recipes for the Lone Star State's Very Best Dishes, All Slow-Cooked to Perfection. This husband and wife team have received many awards for their cookbooks (I have four in my personal cookbook library and love them all), and this is the first written by Cheryl alone due to the death of her husband which she explains in the introduction.

There is a good variety of recipes in this excellent cookbook; everything ranging from breakfast dishes to meats, poultry, seafood, appetizers and snacks, soups and stews, and desserts. Although the recipes are easy to follow and can certainly be made successfully by cooks from beginning to advanced, most have some prep done outside of the slow cooker, such as browning or searing, rather than just dumping the ingredients in. The extra steps tend to make the finished dishes look and taste a bit better, but it also means busy cooks will need to allocate a bit more preparation time.

There are two issues with this cookbook that could be improved. Although Jamison explains the sizes of slow cookers that she did most of the testing in, the recipes don’t give the size that is best in the individual recipes. Some of the recipes I tested fit well in 2-3 quart slow cooker (i.e., Jalapeno Jominy which was delicious), and others needed larger ones. I found it was necessary to use my 6-quart slow cooker for Jamison’s incredible A Classic Bowl of Texas Red – it’s worth buying the book just for this recipe alone – and when I prepared the Chile Relleno Casserole, there were different instructions for round and oval slow cookers, but no specification on size. I made the toffee brownies (decadent, I might add) in my Crock Pot Casserole Crock which is the size of a 9” x 13” pan - a double recipe fit perfectly and I didn’t have to mess with the boiling water thing; the brownies turned out great without it. I also found that I could microwave the butter and chocolate, rather than melting them in a saucepan which saved time.

The second issue is the fact that there aren’t enough pictures. Almost everyone wants to see what the finished dish should look like, and some beginning and inexperienced cooks may shy away from something they can’t picture in their minds. I suppose with the digital cameras and good color printers that most of us have in our homes, we can take our own pictures and paste them in the book.

Every recipe I have tried so far has turned out perfectly, and the queue for trying more is getting longer the more I open the book. Pigs in a Bath and Fritos Crusted Quiche are next, but it will be hard to wait until I have time to make the Butterscotch Brownies, Vietnamese Fajitas, and the Rio Star Grapefruit Pudding Cake.

Jamison has created a user-friendly and excellent cookbook that should probably be on every cook’s shelf.

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

Great assortment of recipes from breakfast to dessert that uses standard pantry items. Directions were easy to follow. I wish there were more photographs of the completed recipes.

Amazing looking cookbook nice clear instructions. Looking forward to trying out many of these recipes

Absolutely beautiful cookery book, perfect for the coming Winter. Never thought to do desserts or breakfasts in the slow cooker! Stunning book.

TITLE: Hey y’all! There’s Menudo, Barbacoa, Deshebrada, Gulf Gumbo and A Bowl of Red in this slow cooker book!

I’ve been happy with this slow cooker book since opening and reading its first pages. And reading and working with the recipes increased my pleasure as I worked through the chapters.

For instance, from the first chapter, I found Menudo along with pecan steel-cut oatmeal, grits, a French toast that’s more like a bread pudding, and an apple-laced Dutch Baby, (which we were introduced to as an oven-bake in Jamison’s Breakfast book). I’d call it all American fare, with an exaggerated, big, huge nod to Texas favorites.

There are some breakfast/brunch dishes that are must-tries: A Hatch chile, egg and cheese casserole and a strata made with fresh chorizo and sweet peppers. And there is a fairly authentic recipe included for Menudo, which lends itself easily to an overnight slow cooking process. It comes close to a recipe I use from “Dishes From The Wild Horse Desert” by Melissa Guerra—just tweaked to make some steps more convenient and to concentrate more flavor into less liquid at the get go.

If you are a fan of Jamisons’ cookbooks—and there have been many of them--you should already be accommodating of, and not surprised by, the fact that there are no pictures—just great recipes. If this is your first taste of Jamison recipes, I suggest you read the recipe, imagine the dish as you will, make it your own, and don’t complain or criticize about the lack of pictures. Seriously people, saying, “I need to see how the dish is supposed to look”, stifles your creativity.

Texans tailgate, it’s a fact and no doubt about it. And there is a whole chapter (#2), dedicated to recipes suitable to that pastime, plus many more throughout the book which work well for tailgating. What makes these recipes even easier is the fact that there are Crock Pots available with lock-down handles, especially made for traveling. The Queso recipe is pretty basic, (check out the new Ten Speed Press cookbook “Queso!” by Lisa Fain, for alternatives that can be adapted using this recipe as a guide, coming out soon.) And there is a current Texas standby: Spinach-Artichoke Dip with jalapeno. I found very helpful: A slow-cook, easy, fool-proof way to make spiced pecans. Need a stand-by wing recipe? There is one here that uses pickled jalapeños and peach jam. This chapter also includes a few favorite soups: Tortilla, Black Bean, Beef and Barley, Blue Crab and Corn. Remember that weird old favorite, Lil’ Smokies and Grape Jelly? There is something similar, yet spicier: Lil’ Smokies in crushed pineapple.

Chilis and Stews chapter contains six versions of Chili. There is one for a classic bowl of red beef and chilis, no tomato, of course). And since it is a Jamison family recipe, you know it’s authentic (except it lacks that distinctive top layer of chili-tinted beef oil, which is probably a good thing!). Then there is a version with tomato, and one with beans, and one with chicken and fresh chorizo, one with venison and one with turkey and black beans, one with pork. Because stews and slow cookers go hand in hand, I feel it necessary to call out the very worthy green chili and pork, the South Texas Venison Stew, Texas Red Wine and Beef Stew, Hopkins County Chicken Stew (Sulphur Springs), and a Hill Country German Goulash (William Gebhardt immigrated to Texas and made himself famous with his Gebhardt’s Chili Powder.)

Okay, so you are thinking I’m spending a lot of time listing recipes here. Yes, I am. I simply want to make a major point of saying—and giving examples of—the fact that there is a lot of Texas in these recipes. Like almost all Jamison cookbooks, a lot of effort always went into researching and planning their books for publication. Now that Cheryl Jamison is on her own (so sad to hear her partner/friend/husband Bill passed away), she has not shortchanged us on the background information. And lively tongue-in-cheek humor is much in evidence—and keeps the ball rolling. Hardly ever a dull moment in this Jamison cookbook! There are so many fun facts, bits of history and lore in this book! It all speaks to her personable style, her great writing skills and her attention to details—and of course, her vast experience.

I am going to continue on with my rattling off of great recipes below, because I’m excited about so many of them, and I am truly looking forward to continue working with this book all Fall and Winter long—and maybe I’ll even be prompted to keep using my slow cookers through the hot months, too. (And I will also continue my list because the “Look Inside” feature on this product page lacks an index page and half of its contents page, and not even one recipe is included…..) But, if you have had enough of my excitement, let me just sum up for you:

The ingredient lists don’t leave room for any doubt, neither do the very clear and numbered instructions. Ingredients are listed in Imperial and Metric units. And you will find details like “plump” garlic cloves, “2-bite size” chunks of Yukon or red waxy potatoes, and suggestions for brands like “Ro-Tel. Serving sizes are usually 6-8. Cooking times don’t often go beyond 8 hours and some are much shorter. Some recipes need ingredients to be browned, some don’t. (There is a nice beef pot roast where the chuck roast goes in the cooker without browning, for instance.) And if the contents of the cooker can sit and coast on Warm, she mentions it. Some recipes can be cooked either on High or Low, and she mentions that, too. Index is decent.

For the most part, though, most of these recipes do not lend themselves to people who work ten hour days or who have long commutes. But those folks can always make use of these slow cook recipes on the weekends. And sometimes you can get creative and stretch cooking times by adding certain cold or frozen ingredients, or using a cooker with a timer and an automatic switch to warm when the cooking process is over. (Good common sense and thoughtfulness is needed for attempting to stretch cooking times.)

It is a jam-packed cookbook, with plenty beef and pork, and a few token chicken recipes and one for goat. Plus a chapter on Gulf seafood and freshwater fish. Beans and grains are not so prevalent and are mixed with other sides and vegetables. There are some desserts, too.

Got to try:
--Faux Q: ‘Que in a slow cooker, both a brisket recipe and a turkey leg recipe.
--Dr. Pepper Braised Brisket: This is a perfect recipe for work commuters: Slice one pound of onions and divide into rings and gather together six other simple ingredients (including spices and a can of Dr. Pepper. Add it all to the cooker in the morning along with an un-browned 4 pound brisket. Done in 10 hours on Low.
--Barbacoa: If you find a recipe for Barbacoa using beef chuck, I’ll tell you flat out—it ain’t Barbacoa! The recipe in this book uses beef cheeks, as is proper. If you have been making Barbacoa with chuck, mimicking a large restaurant chain, you haven’t been making—or eating—Barbacoa! And when cheek meat is cooked low and slow, you don’t even have to tediously remove the silver skin….
--Chili Gravy, in memory of the first Tex-Mex restaurant, opened in 1897, in—of all wacky and wonderful places—Marfa.
--Smoky Pork Ribs: A 3-pound rack, standing up in the pot, coated with a very nice smoky dry-spice mix. It’s basically dry cooked for 8 hours on low, just drizzled with a tablespoon of vinegar and Worcestershire before closing the lid and turning on the heat. When done, they take a trip under the broiler, brushed with sauce.
--Tired of dry pork loin boneless roasts? Try this one with sweet potatoes and onions, herbs, some heat and bacon.
--Pork Carnitas uses an unconventional technique, but it is easy and not messy.
--Regarding chicken: Chicken breasts with a chipotle cream sauce or try margarita-glazed. And, of course, the very famous King Ranch Chicken Casserole. There is also Chicken Spaghetti and Posole and chicken and Dumplings, Chicken Tinga, to name a few.
--To highlight Texas’ waters, there is a Snapper and Shellfish Stew that allows for almost any substitution and a Gulf Gumbo, with a recipe for a Slow Roux made in the cooker!
--The Garlic Shrimp with Vermicelli cooks (2 pounds peeled large shrimp) in an hour and a half on High.
--Beans, beans, beans: Drunken, baked, red with rice, and some black-eyed peas, too.
--There are a few token potato recipes, a few veggie sides. I liked the Creole cabbage.
--There are a dozen desserts, but we don’t do much in the way of sweets at our house. They look good though: Peach cobbler, Grapefruit Pudding Cake, Pear Butter, Fig Preserves and Flan, to name a few.

*I received a temporary download of this book from the publisher, and soon realized that I would have to have it for my own library—to sit amongst my other Jamison cookbooks. So you will see the Verified Purchase tag above my review.

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.

A lovely Cookery book for your slow cooker, just perfect as winter is around the corner.
WoW you can cook your breakfast in a slow cooker as well as your desserts.
The book is broken down by categories: Breakfast, Starters, Snacks, Soups, Chilli's, Stews, Beef, Venison, Pork, even Goat, Poultry, Seafood and Freshwater Fish, Beans, Vegetables, Sides, Desserts. There is an introduction of a good length that gives tips about safety as well as cooking different types of foods together which was very informative.
I found this book easy to follow with clear recipes throughout however this book lacked photo's of the recipes, hence why I gave this book 3 stars.

Reviews left on Goodreads and Amazon UK when published x

The Texas Slow Cooker by Cheryl Alters Jamison is a complete cookbook as the author has recipes ranging from breakfast to desserts and even includes a chapter for Game Day eats. You will find the following chapters in her cookbook:

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

Some of the recipes you'll find include:

Oatmeal with Crunchy Pecans
Chile Relleno Casserole
Queso
Tortilla Soup
A Classic Bowl of Texas Red
Beef Stew
Venison Pot Roast
Dr. Pepper Braised Brisket
Barbacoa
Jambalaya
Snapper Veracruz
A Stellar Pot of Drunken Pintos
Red Beans and Rice
Mac & Cheese with a Texas Twist
Thanksgiving Dressing
Peach Cobbler
Rio Star Grapefruit Pudding Cake
Chocolate "Sheet" Cake

As you can read there are plenty of recipes that are varied too. If you have a hankering for some spicy Texas eats you'll find recipes to fill you up. You will also find recipes that are a bit less spicy but just as yummy.

Recommend.

Review written after downloading a galley from Net Galley.

This was a fun slow cooker book from start to finish. I enjoyed the little bits of history behind each recipe and the way she gave the description of how it tastes, how its made and where it came from.
I am excited to try some of these recipes, King Ranch Chicken Casserole, the fajita's sound amazing and I am going to try the cheesecake in the slow cooker.
Some ingredients might be hard to find south of the border but to get that Texas flavor, I will do it.
Great book, stories and recipes. Loved the part about getting a goat into a crockpot.

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

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.

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.

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

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

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 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

Haven't tried any of the recipes yet, but looks like some real winners. There are even Venison recipes. I think Margarita Glazed Chicken Breasts will be the first one I try.

I’m really hooked on slower cooker cookbooks right now. Fall is here, winter is coming, and I want hot, hardy dishes when it’s cold! Well, these are some of the hardiest dishes I’ve seen. As one would expect from a book called TEXAS SLOW COOKER, there are a lot of meat dishes included. Not exactly a vegetarian’s dream cookbook, however, it does have some great veggie recipes.

TEXAS SLOW COOKER opens with an informative introduction. You’ll find tips on equipment, tips for taking it “slow”, and ways to liven up slow cooked food.

Chapters include Breakfast, Starters – Tailgating – Soups, Chili & Stews, Beef, Bison, & Venison, Pork,
Goat, & Poultry, Seafood & Fish, Beans – Veggies & Sides, and Desserts.

While reading TEXAS SLOW COOKER, I could smell some of the dishes as though they were is my kitchen cooking away. Even as I write this review, my stomach is growling. You’ll find recipes for . . . Overnight Grits, Chile Relleno Casserole, Jala-Peach Wings, Black Bean Soup with Pico de Gallo, Turkey-Black Bean Chili, Hopkins County Chicken Stew, Faux Q, Saucy Beef for Sandwiches, Smoky Pork Ribs, Grandma’s Chicken and Dumplings, Gulf Gumbo, Lake Bass with Oranges and Almonds, Sweet Potato Gratin, Stewed Okra, Butterscotch Blondies, Praline Bread Pudding, and a whole lot more!

My one negative of TEXAS SLOW COOKER is the lack of photos. There are some color photos, but for the cost of the book, I would have liked to seen more included.

A delicious-sounding collection of Texas-style recipes especially for slowcookers. Also: what is Jezebel sauce? Is it a Texas/Southern thing? I've never heard of it. Pineapple and horseradish? I don't know, that could be either amazing or horrifying...

This cookbook boasts 125 recipes for the Lone Star State's very best dishes, all slow-cooked to perfection! There is a little something for everyone in this cookbook. The recipes use easy to find ingredients and are not at all difficult. The unique thing about Texas cooking is that it often blends flavors and styles from different cultures. In the introduction the author gives helpful hints and tips to assure your dishes come out tasting fresh and flavorful.

Each recipe is accompanied by a full ingredient list, detailed instructions, and a small explanation or commentary about the dish. However, there are not pictures of each dish. You will also find interesting tidbits of history and trivia throughout the book. The chapters and recipe categories are as follows:
1. Breakfast
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

I would recommend this book to anyone looking for the best dishes from the Lone Star State, or anyone looking for delicious and different dishes for their slow cookers. I received this as a free ARC from Quarto Publishing Group - Harvard Common Press on NetGalley in exchange for an honest review.

This book was a very pleasant surprise for me, and I have tried and loved a few recipes from it.

The first recipe I tried was the Strata with Chorizo and Peppers.  This casserole was incredibly delicious.  It was creamy and spicy, and really satisfying.  I loved the addition of cottage cheese and chorizo.  Next, I made the Pork Roast with Apples and Saurkraut.  This recipe was really simple to put together.  I love the incorporation of Czech influence throughout the book, and this tasted like good, classic, European comfort food.  I also made A Stellar Pot of Drunken Beans, and this recipe was my favorite of all. There was no soaking required and everything was just dumped into the slow cooker.  When I came home that night, I found the creamiest, heartiest pot of beans infused with the flavor of beer.  They lasted me for days, and I never tired of them, especially with some sour cream mixed in.

The one recipe I did not have success with was the Oatmeal with Crunchy Pecans.  My pecans came out burned the next morning! 

This book, as many have noted, has very few pictures.  It is basic and no frills, but I think the recipes speak for themselves.  Three out of the four recipes I have tried have been absolutely perfect, and I look forward to trying more.  

My big critique would be that the recipe instructions do assume a lot of prior knowledge sometimes.  Though it was easy for me, a fairly experienced cook, to understand, it was somewhat difficult for my partner who is a novice in the kitchen.  This is not a problem for the recipes where you just dump everything in and go, of course, but he had a difficult time preparing some recipes on his own.  So just something to keep in mind if you're a beginner.

Another thing you might want to note before purchasing is that there are several recipes with goat, bison, and venison.  Perhaps this is normal in Texas, but I will probably never make those.  It also has quite a few red meat dishes and very few vegetarian dishes, so if that concerns you, it is something to note.  There are also chapters that I generally do not find useful in terms of how I use my slow cooker.  For example, I will rarely use it for sides, seafood, and desserts, all of which take up an entire chapter.  There is also a chapter for breakfast and "Starters, Tailgating Snacks, and Soups".  I do not tailgate (not very Texan, I know), and I don't own a small slow cooker for many of the dips.  So if you're looking for many main dishes, you should note that not all chapters provide them.  

I do love this book, though, and I recommend it on the basis of the recipes I've tried. 

received this as a free ARC from Quarto Publishing Group - Harvard Common Press on NetGalley in exchange for an honest review.

This book was filled with a lot of recipes but had no pictures which I know most like. For me I found these recipes Tex-Mex at least most of them. I thought the red beans was something I would try and maybe the chili. But I know for sure the menudo in a slow cooker no. I was taught a way to cook it and so we each have our own tastes or ways. I did not close myself off, but I did realizes that these recipes were going to be different for me. I did find them to be interesting to read and see how other parts of the country make certain dishes. Overall not a bad book, easy to follow recipes and really that is what you want from a cook book.

I wrote about this book here for this week's Weekend Cooking: http://www.bethfishreads.com/2018/01/weekend-cooking-3-good-cookbooks.html I also shared my post on Facebook and Litsy and tweeted the link.

If everything in Texas tastes this good, then I want to move there! I love the ease of using my slow cooker, but I'm just not creative with it on my own. These recipes delivered!

I use my slow cooker 5 days out of 7 and am always looking for new recipes. Lots of good ideas and inspirations for next week!

The Texas Slow Cooker is packed full of fantastic recipes that tempted this Texas gal.

The recipes were easy to follow & used healthy ingredients. Once you start reading The Texas Slow Cooker you'll be ready for some cold weather to enjoy these amazing dishes

Do wish there were more pictures.

Thank you to Cheryl Jamison, Quarto Publishing Group, Harvard Common Press, and NetGalley for this free honest reviewer copy of "Texas Slow Cooker: 125 Recipes for the Lone Star State's Very Best Dishes, All Slow-Cooked to Perfection."

Let me let you in on a secret: I deeply love reviewing books from Texas, as they both fill me with so much delight in existing and they make me grade a little harder in reviews because I am a born a bred Texan of three and half decades.

I was pleasantly surprised and pleased with this book (which came as no surprise since this married duo has four award-winning cookbooks already). The dishes range in every direction from breakfasts to meals, chicken, seafood, appetizers, and snacks for all occasions, soups, stews, even desserts. Every way you've never thought about slow cooking, they bring you in clear color and beautifully detailed points.

My only downside note on this is that the cookbook does not have enough pictures as compared to some of the other brilliant books it could be compared to.

I love using my slow cooker. This was such a great cookbook with a lot of new recipes to try. I can't wait to make some of them for my family.

I haven't yet made any recipes from this book, but they look amazing. This cookbook looks like a winner for anyone interested in Texas foods.