Cookbook review: 'Slow Cooking for Two' gives taste of the basics

By Juan Whiting

For the Deseret News

Published: Tuesday, Sept. 3 2013 5:00 p.m. MDT

"SLOW COOKING FOR TWO: Basics, Techniques, Recipes," by Cynthia Graubart, Gibbs Smith, $19.99, 159 pages

In "Slow Cooking for Two: Basics, Techniques, Recipes," Cynthia Graubart provides a beautiful introduction that gives an understanding of the basics of slow cooking.

She explains different slow-cooking techniques necessary equipment, cooking time and all the inventory a successful slow-cooking chef should have in the pantry and refrigerator. Most of the recipes are for dinners, from roasts to soups.

One interesting technique she describes is "double dinners," where using the same type of meat to cook two different meals at the same time in different liners.

There are many pictures and details in this introduction and instruction in the beginning of the book. However, more than half of the recipes don't have images.

A few of the recipes seem to require several steps that seem to be missing in the instructions. While available in several of the recipes, others don't have instructions on where to position the meat, what order to put the ingredients in and how to know when the meal is ready.

Although simplicity was Gaubart’s desire for this book, leaving out necessary information has the opposite effect for those who are new to slow cooking.

It's always a good idea in getting any cookbook for a cook to first assess their understanding and abilities before charging headfirst into a recipe.

Pork Tenderloin

Carefully follow the preparation and finishing instructions to avoid getting burned from the hot food and liquids.

Liner No. 1 — Parmesan-Crusted Pork Tenderloin

Serves: 2

This pork emerges perfectly moist and tender.

½ of a 1-pound pork tenderloin


Freshly ground black pepper

¼ cup honey

1 tablespoon soy sauce

1 tablespoon dried basil or chives

1 clove garlic, minced, or ½ teaspoon bottled

minced garlic

1 tablespoon olive oil

1⁄3 cup grated or shredded Parmesan cheese

1. Place pork tenderloin in the bottom of a slow cooker liner bag.

2. Sprinkle liberally with salt and pepper.

3. Stir together the honey, soy sauce, basil, garlic, and olive oil in a small bowl. Pour over tenderloin, sprinkle with Parmesan cheese, and set aside.

Liner No. 2 — BBQ Pork Tenderloin

Serves: 2

Here’s a classic barbecue preparation. If pressed for time, just coat the tenderloin in your favorite barbecue sauce.

½ of a 1 pound pork tenderloin


Freshly ground black pepper

½ cup ketchup

2 tablespoons light or dark brown sugar

1 tablespoon vinegar

1 teaspoon Dijon mustard

1 tablespoon soy sauce

Try out the new DeseretNews.com design!
try beta learn more
Get The Deseret News Everywhere