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Tori Ritchie is based in San Francisco where she is a food writer and also hosts the Five Minute Cooking School on CBS. Braises and Stews have been around since forever. This cookbook is organized by main ingredient,and uses the slow cooker to make up savory one-pot meals such as the Classic Pot Roast, Pub Short Ribs, or Coq au Vin among many. The only draw back I see is that some of the recipes really don't need a 'recipe.' more so true with a lot of the side dishes to go with the stews and braises. You don't need a recipe to add poppy seeds to noodles or to throw in some diced apricots into couscous. I realize that these are just 'suggestion' recipes to go with the main meal, so I am not rating the over-all book with that in mind. The main recipes are not complicated and very tasty so that is what counts.Read full review
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