Cooking Slow: Recipes for Slowing Down and Cooking More Hardcover – Illustrated, September 24, 2013

I like to cook but am not an amateur chef. Still, I like to cook. So when I find a cookbook that looks interesting, I at least consider acquiring it. Thus this book, which I bought in anticipation of cooking for Christmas 2013. To date (February 5, 2014), I have tried four recipes and loved them all. I have several others lined up to try soon. It is tricky to predict success solely on the basis of success with a sampling of a cookbook's recipes but the omens are good.I made posole, a Mexican stew containing pork shoulder cubes, lots of shrimp, hominy, peppers, onions, garlic, and tomatoes. It cooked in the oven at 200 degrees for six hours and it was exquisite! -subtle yet earthy, a bonanza of good tastes that, because of the slow low temperature cooking, still were distinct. I've made the posole twice now, once for us, once for guests, and both times it has been a hit. The first time, I substituted garbanzo beans for hominy, and it tastes fine. The second time I used the traditional hominy (posole).I have also prepared prime rib and mac and cheese using this book, and they were both better than I have achieved using other methods -a lot better. The mac and cheese was amazing. After hours of slow cooking in the oven, the kitchen smells heavenly and the taste is wonderful. It was even better than my wife's time honored recipe. I think she's going to convert to new techniques the next time she makes hers.The author's comments throughout this book make sense -about the effects of temperature and moisture on the end product, about c0ooking in general. They resonate with me on several levels and by now I'm not a novice. The book is intelligently laid out, with attractive visual presentations of dishes, well explained recipes and intelligent sidebars on variant recipes and other matters.I have a list of recipes yet to try. It includes a cheesecake that cooks in the oven overnight for eight to ten hours at 175 degrees and ends up, so the book says, creamy even at the edge, never cracked and never dry because never over-baked. There are carrots slow baked on top of coffee beans (three hours at 225 degrees), a turkey chili that looks to die for (eight hours at 200 degrees), a duck ragu with cherries over fettucine (the ragu cooks in the oven for seven hours at 250 degrees), borscht (6-1/2 hours, on the counter top at the lowest possible simmer), and fettucine with lamb Bolognese (250 degrees in an oven for six hours).I will be using this book for a long, long time --and for good reason. Because cooking slowly makes sense: both in terms of the nutrients saved and the flavors amplified and made more intense and savory.

The slow roasting recipes work. I've used the methods for tender flavorful roasts. I'm a convert to slow roasting for less tender cuts.

I have finally found a way to like Turkey like everyone else but only if made the Schloss way. I bought this book because I made a slow cook 4# chicken using another found recipe and it was as if I had made the roasted chickens sold at Publix. Perfect taste, texture good, fall of the bone, no fat globs left unmelted on the chicken. I then bought the Schloss book - made the turkey breast - 8 hrs. Schloss says the fibers in the breast - need to be slow roasted at 175. The difference between dry and tough and moist and tender. There was no extra flavoring to speak of - so - simple to prepare, long wait (or over night) and worth it. The turkey breast came from Publix but I don't think it matters. Once the roast reaches temp it won't over cook. I'm an unreliable cook so this simplicity w great results is a gift to me.

I initially heard the interview with the author on NPR program, Splendid Table -- and was intrigued. I followed-up by going online and finding the recipe for Carrots Roasted on Coffee Beans as well as the Slow Baked Cheesecake; both photographs were splendid. I just had to order the book.... Sadly, the book is highly meat-centric, including the food photography. Very disappointing for this vegan. The beautiful photograph of the carrots slowly roasted on a bed of dark, oily coffee beans did not accompany the recipe, yet there were many quite unappealing pictures of meat in various stages of production. I found the recipe on beets with hazelnuts to be delicious, and that did have a photograph that was inspirational. In sum, the book was a disappointment for me, largely due to its meat-centric nature, in presentation of both recipe content and food photography.

Just need more...time. Cookings Slow was more of an experimental purchase. Meaning that we hoped it might have a good slow cooking recipe that would work for those afternoons when you want to throw something different in the Le Creuset French (Dutch) oven. The cassoulet recipe was a wonderful surprise, full of complex flavor and fun to make. This is a book that makes you want to cook and steers you into new waters, yet the beautiful illustrations make the meals attainable for anyone. Bon appetit!

I like the slow cooking recipes. The turkey recipe is really good. Thats why I got the book. My SIL made it for Thanksgiving and it was so good.

Purchased about 2 years ago and still use the recipes good book.

The recipes I have tried have all been good. Using the oven actually seems to improve the texture of the food. My favortie is the Mac and cheese. Suddenly a recipe that used to be multi step and time consuming is easy and fun

great book, that described in detail cooking meats and vegetables slowly, great techniques for ensuring that the meats retain flavor, juices and are tender

Good introduction to cooking in an entirely different, but better way. I'm keen to work my way through all the recipes.