{"id":4366,"date":"2015-11-21T13:24:18","date_gmt":"2015-11-21T20:24:18","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=4366"},"modified":"2025-07-18T09:43:41","modified_gmt":"2025-07-18T15:43:41","slug":"250-cookbooks-crockery-cookery","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=4366","title":{"rendered":"250 Cookbooks: Crockery Cookery"},"content":{"rendered":"

Cookbook #136:<\/strong>\u00a0Crockery Cookery<\/em>, Mable Hoffman, H. P. Books, Tucson, AZ, 1975.<\/p>\n

\"Crockery<\/a>“Welcome to good eating! Slow cooking is the secret of good cooks the world over.” So begins the introduction to Crockery Cookery<\/em>.<\/p>\n

Mable Hoffman states that slow cooking is a healthy way to cook because it\u00a0“retains many vitamins high temperatures destroy”, agreeing with\u00a0Adelle Davis in “Let’s Cook It Right<\/a>“.<\/p>\n

Mable Hoffman published 18 cookbooks over 25 years. She was one of the first to publish recipes specifically for slow-cookers. This 2010 article, Mable Hoffman dies at 88; slow-cooker pioneer wrote ‘Crockery Cookery’<\/a>, tells us about her life and writing.<\/p>\n

(See my first crockpot blog entry<\/a> for a little on the history of crockpots.)<\/p>\n

I like Crockery Cookery<\/em>. Lots of good-sounding recipes with ingredients I usually keep on hand. The first chapters cover the use and care of slow cookers and measurement conversion charts, and a chapter titled “Consumer’s Guide” is of historical interest \u2013 it decribes the crockpots available in 1975 (the year this cookbook was published). There is a temperature chart with details on how these recipes work with each type of pot.<\/p>\n

The soups and stews chapters are the ones I would use most often, but I noted the snack mix recipes (like chex mix) in the appetizers chapter as well.<\/p>\n

I’ll keep this cookbook because I like it, and also because it belonged to my mother. She noted several recipes and stashed clipped slow cooker recipes between several of the pages.<\/p>\n

I decide to make one of the recipes she marked with notes, German Short Ribs:<\/p>\n

\"German<\/a>Short ribs<\/a> are available bone-in or boneless. They are usually cut into individual ribs, like country-style pork spareribs. Short ribs are a flavorful but not-so-tender cut of meat: perfect for a slow cooker. I went to the butcher at Whole Foods and found short ribs that were in long chunks, both bone-in and boneless. The bone-in ones were very fatty and the boneless ones very lean. I purchased one bone-in rib for the flavor, and then four boneless ribs for the lower calories. Then I cooked them as in the above recipe, using my mother’s advice to cook for 1 hour on high and 7 hours on low.<\/p>\n

German Short Ribs<\/strong><\/a>
\nserves 4-6<\/em><\/p>\n