Sunday, October 8, 2017

The Texas Slow Cooker by Cheryl Jamison

Disclosure of material connection- I received a copy of the book from the publisher in exchange for my honest thoughts. I was not required to write a positive review and all opinions stated are 100% my own.

About the book-

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. 

My thoughts-

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.

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