This book is largely a list of deplorable, highly processed, over salted, and unhealthy recipes. Given the number of cans of soups added to so many entrees, one wonders about the quality of food consumed by the author and contributors.The Rival Crock-Pot Cooking book of 1975 is far superior.Slow Cooking needs a fine cook and writer, such as Barbara Kafka, to update slow cookery and provide us with fine recipes.With so many people interested in good food and markets brimming with wide selections, it is sad to read books written by people of such limited culinary experience and skill.