It is disappointing to me how very shallow this book is in general--or basic--information on the different slow cooking techniques for the large variety of tougher cuts of meat. I was hoping for (pardon me) more "meaty" information--tips, rules, personal experience--on the different slow cooking processes. To the point, I was hoping to be taught and I was not. I was hoping for more information on the different tougher cuts of meat and how best to cook them, (or how not to cook them). For instance, what cuts can be substituted for others? What best size "large" dutch oven to use for cubes, slabs, roasts? Why use one temperature in this recipe and a different temperature in the next recipe? How do I adapt my recipe to work with a thinner or thicker cut, or a roast that weighs a pound more than called for? How high up the side of my dutch oven should the liquid come to--knowing that my "large" pot might not be the size of your "large" pot?
The book has plenty of "tips", but why give tips on how to boil an egg or cook rice, or why to use time-saving sliced mushrooms or bagged baby carrots, when Ms. Anderson could have really zoned in on more pertinent tips on slow cooking or tough meat cuts?
I was hoping to see some recipes for some of the more unusual cuts of meat like beef cheeks, beef neck, tripe, tongue, etc. There are a lot of recipes for cubed beef chuck and cubed pork, but not so much for chuck roasts or pork shoulder roasts. Why not?
And, I want to point out that while the book is full of recipes for inexpensive cuts of beef and pork, it is also full of very expensive veal and somewhat less expensive lamb. In other words, not all the recipes in ths book are economical. And there are recipes for special cuts that you will have to get from a specialty butcher and those cuts will not be inexpensive either.
Don't get me wrong, I still like the book and am glad I bought it. To me, it was worth the expense and the time it took to read through it. And I've made several recipes from it in the two weeks I've had it--and the family has enjoyed them. I was looking for alternative recipes for slow cooking beef, pork and lamb, other than those tried and true recipes to whick I have always turned--and I've found many in this book. I wish I could try the many veal recipes, but we don't get veal in our part of the country and paying the high prices for mail order is not in our budget. But this is NOT A FIVE STAR BOOK.