Mike Roy's Crock cookery

by Mike Roy and Mike Fitzgerald

Book Overview

No Synopsis Available.

• Format: Paperback
• Language: English
• ISBN: 0378011324
• ISBN13: 9780378011327
• Release Date: January 1975
• Publisher: Ward Ritchie Press
• Length: 121 Pages
• Weight: 0.20 lbs.

Customer Reviews

Another person who lived out of this cookbook as a kid

My family also lived out of this cookbook and have been hunting for new copies. I have a recepie of Tijuana Pie in my fridge now- great stuff. And with his explanations of how crocks work, it is much easier to adjust recepies to your taste than with other books. Highly recommended cookbook.

This book is no crock!

Not only are all the recipes top notch, but the explanatory comments are extremely informative and stylishly written. This is the most honest crockpot recipe book I've read, one that levels with readers about what can or cannot be cooked successfully using these handy appliances. I used to watch and listen to Mike Roy's cooking shows on TV and radio in Los Angeles years ago, so whenever I consult this book it takes me back to that time.

Mike Roy Cookbooks

Mike Roy was the most understanding and knowledgeable of Chefs. I have all his books except the Crock Cookbook which I didn't know existed.The reason I said the last review was not helpful was because I thought I could make a comment why. My Mike Roy cookbooks are so old and splattered but that gives them character.I am looking for another "set" for my motorhome and 2 more for my kids before it is impossible to find them any more.If the cookbook is a Mike Roy Cookbook. Don't even question the recipes quality. They are first rate.

Best book I've found for crock cooking

I used this book when I was in college nineteen years ago. The Manhattan clam chowder is among the best recipes. This book deserves to be in print!

This book is IT in terms of crock pot cookery.

Why is my Mike Roy paperback torn, smudged, and held together by a rubber band? Because Mike Roy's book is THE best & , therefore, I have used it beyond its natural life. Why? (1) He had an understanding of herbs & spices. (2) He knew that thickening the sauce requires some butter and flour, not flour & water. (3) He actually experimented with the recipes and had a taste refined enough to evaluate the outcome.