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What our customer's say!

"Disappointing", I was enthusiastic about trying some of the recipes in this book as I was single at the time I purchased it to complement my 3 and 1/2 quart slow cooker and was looking for a convenient way to cook for one or two people that would not compromise the quality of home cooked meals. My enthusiasm quickly turned to dismay. First, most of these recipes are A LOT of work. And I am a self-confessed foodie who has spent many happy hours in the kitchen, so I can only imagine how annoying and overwhelming these recipes would be for a novice. Most of these recipes require meat to be browned and vegetables sauted in advance. In other words, you have to cook it before you cook it. C'mon if you wanted to do all that, you wouldn't be using a slow cooker! The worst thing about these recipes is that after all that work, most of the recipes I tried were just average and one or two of them downright sucked. The extra work would be worth it if the recipes turned out great, but, I'm sorry to say, most of these recipes are a lot more trouble than they are worth.

I used the brand of slow cooker the author recommended and followed the recipe and it still didn't turn out right. There is a recipe for macaroni and cheese which recommends adding evaporated milk at the start, and the milk curdled during cooking. So I ended up with macaroni and cheese scrambled eggs. Yuck! The recommendations for cooking oatmeal overnight in your slow cooker were totally off. I mean, there is a guide in there for converting stove top recipes to slow cooker recipes and according to that the oatmeal should have been done after three hours, which it was. So the idea that you can turn it on at night and have it ready for breakfast in the morning is nice, but not quite accurate, unless you go to bed at midnight and get up at three. If you have a programmable cooker, it will automatically switch to the warm setting after cooking time, but then you'll end up with pasty, burned-tasting oatmeal.

Another thing I found counterproductive is that most of these recipes are designed to make enough for left-overs. If you like eating left-overs, I guess it could be a good thing. I just thought the point of this book was cooking for two, not three or four.

If I remember correctly, most of these recipes could be done in 2 and 1/2 or three hours. This timing didn't work for me because I needed to leave the cooker on while I was out most of the day, and I didn't have a programmable cooker that would automatically switch to warm. Even if I had one, I don't think I would have liked eating food that had been sitting in the cooker for several hours.

I thought the purpose of using a slow cooker was to be able to make a healthy home-cooked meal without spending a lot of time in the kitchen. This author seems to have forgotten that. If you are looking for recipes that you can leave in the cooker while you are at work all day, or you are one of those people who just doesn't like to cook, I wouldn't recommend this book.

"A great cookbook for working folks who like to cook in small amounts!!", I bought this cookbook because I was tired of cooking enough food to feed an army and because I liked the idea of a meal cooking while I'm at work. So far, I've tried at least half the recipes and have liked all of them. At first I was halfing even the recipes in this book (I really, really was tired of leftovers) but discovered that the whole recipe was just a couple of meals or a dinner and a lunch. Even the meatloaf which seems like it might make a lot is still manageable for one or two people and a sandwich or two. It really is much smaller than the traditional meat loafs in traditional cookbooks. I select recipes that require longer cooking times during the week while at work and choose the shorter cooking recipes for weekends when I'm more available so I like the fact she included both time frames. I own the 1.5 and 3.5 qt. crock pots and use both. It is such a pleasure to come home to a hot meal.

I enjoy good food and love to cook so I have a well stocked pantry. When I want to try a recipe and don't have an ingredient I just add it to my next shopping list. After cooking for a long time however, I have learned that it is possible to make substitutions. For instance regular bacon can be substituted for pancetta. The taste will be different but not unpleasantly different. Pancetta, once bought, can be divided and frozen for future use. Regular ole yellow onion can be used instead of other onion, but again, the taste will be different. For some recipes, Ms. Hensberger offers alternatives to the original. All instructions are clear and useful. Some of my favorites from this cookbook are BBQ pulled chicken, the lamb shanks, the meatloaf, the spaghetti sauce (I don't always have white wine so I substitute dry vermouth, yummmm), the chicken/dumplings, several of the chili recipes are good, the beans and sausage, skirt steak which I'd never had before, the ribs are wonderful as are all the soups I've tried. Well, actually, I'm back to having tried at least half the recipes and liked all of them. I love this cookbook and use it 2 to 4 times a week. Good job, Beth Hensberger.


"Nacho Mamas Crockpot", OK - I think my last Crockpot cookbook. Something about thinking about my Moms Crockpot cooking reminds my of Clam Chowder. Weird - must be some college damage. Anyway, I like to use all these recipes as a suggestion and see what else is in the kitchen or I can grab from a neighbor!
These are great too:
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"Not so much", Great idea; poor execution. I bought this because of the use of the words "Recipes for two" in the title. To take recipes that were obviously designed for 4 people and label them "serves two with leftovers" really begs the point. For instance meatloaf for "two" that calls for a pound and a half of meat.

"Five stars from a begginer cook, Four from a more experienced view", I got this book for my boyfriend, who does not know a thing about cooking and has grown thin and hungry after me (a knowledgeable cook) not cooking anymore, being at work all the time.
The recipes are simple enough for him to follow, but interesting enough for me to try. The portions are great for two hungry fellas - and then some leftovers. The best thing for me is that he is know getting more acquainted with different ingredients (the recipes use a lot of variety in vegs, grains and spices), and not only learning a thing or two in the kitchen but also getting more comfortable with cooking. I think this is a great book if you want to start learning how to cook, but also a great gift for newlyweds!.

Read this reviews before You buy...

"Definitely not the same old slow cooker recipes", Yes, there are some unusual spices for a number of the recipes. I have no idea where to get nasturtiums for the Nasturtium Butter (especially since nasturtiums are annuals). But, there are some that do not ... such as the Barbecue Pulled Chicken. It is made from ingredients usually already in your cabinet, and it tastes fabulous! There are numerous recipes for different kinds of chili. Some use dry beans and some use canned beans. One even uses nothing but vegetables. So, there are a number of usable recipes (some easier than others). The portions are generous for 2 people, which is great for the empty-nesters. Most of the recipes use the fattier thigh meat instead of leaner breast meat (the author obviously prefers thigh meat). I just go ahead and use breast meat, and the recipes have worked out great. There are recipes for making your own chicken broth and turkey broth using wings. I'm not sure the author realizes that, due to their popularity, wings are priced higher than breast meat! Not an economical solution; but, it is a solution for those who can't have the high sodium and sugar found in commercially prepared broths. So far, I'm really enjoying recipes that are NOT centered around another can of condensed soup. There is no nutritional information given for any of the recipes.

"I do cook out of it.", (But the person who has difficulty buying groceries in rural Hawaii may have fewer problems than someone in rural Tennessee--not infrequently it's a 60 mile round trip for cilantro in the winter.)

From what I've done--four or five recipes, the prize is one of the recipes that sounds as though it might be weird and dreadful. The (I really think the name is an oxymoron) white vegetarian chili made with zucchini and hominy.

She does use a lot of packaged ingredients, for instance bottled salsa or spaghetti sauce. Very good for those of us in odd rural corners of the world.

"Great cookbook for the small slow cooker", This is a great cookbook for the small slow cooker. I made the meatloaf and my husband and both loved it --- great for sandwiches the next day. I'm looking forward to trying more of the recipes.

"Did NOT "adore" it....certainly NOT my "favorite"and NO PHOTOS!", I am deeply disappointed in this cookbook and would return it if I could. The problems are many:

1. Far too many unusual ingredients are called for in the recipes. I don't have the time or the inclination to shop for the ingredients for most of these recipes. Do you keep dried porcini mushrooms, saffron threads, masa harina, vermouth, "good" red and/or white wine, Asian sesame oil, red curry, sun dried tomatoes and harissa in YOUR pantry? I know I certainly don't. Not to mention the host of fresh ingredients that would require several trips a week to the supermarket to keep on hand...parsnips, swiss chard, leeks, shallots (she LOVES to use shallots), a multitude of fresh herbs, fresh ginger, fennel, chayote squash, zucchini, limes, lemons, chile peppers and the standards...carrots, celery, bell peppers, mushrooms, potatoes, broccoli, etc. You must also have a well-stocked spice cabinet as well. Most of the recipes call for a LOT of spices. Many recipes call for pancetta, which I don't usually have on hand, and there are a surprising number of recipes for lamb.

2. A full three quarters of the recipes have cooking times under 3 hours. I use a slow cooker because I work a full 8-10 hour day. What good to me is a slow cooker recipe that only cooks for three hours? I need to be able to throw ingredients into the slow cooker before work and come home to a meal.

3. I enjoy reading cookbooks as well as using them. This one drove me to distraction with the overuse of the words "adore" and "favorite". She doesn't just like something, she "adores" it. Recipes aren't "tired and true" or simply "staples on the menu"...they are "favorites". Not to mention that half the cookbook writers in the world appear to be her "good friend". The writer comes off as pretentious and the overall effect is somewhat nauseating.

4. There are no photos of the dishes in this book, except for the front and back cover. I don't need a picture of every dish, but it does help to gauge whether or not your dish "looks right", not to mention it definitely helps one pick a recipe if the picture makes it look delicious!

If you a bit of a gourmet yourself, don't have to work a full day's shift, don't mind shopping for groceries frequently for fresh food items, and have a well-stocked pantry and spice cabinet, this may be the perfect cookbook for you. It is NOT the perfect cookbook for me.

"good recipes", For two pepole this recipe book contains a lot and for the price you cant beat it.the recipes are great but the tips in the book are fantastic i highily reccomend this book.