Disclosure. This post is a review of an e-book I was sent for free. All opinions are my own.
I have received a free e-copy of the Pescatarian Crockpot Cookbook by Martha D’Angelo to review. I love browsing through recipe books for new ideas of what to cook, so was delighted to be offered the chance to review this book.
Here is the book blurb.
Learn HOW to make easy, delicious and healthy pescatarian meals with your crockpot slow cooker!
Are you looking for a nutritious diet that is high in protein but doesn’t consist of meat? Have you recently invested in a crockpot and are looking for tasty and healthy recipes? Do you want to switch to a pescatarian diet?
If your answer is a yes to any of these questions, then this book is for you. Make this your first exciting and exclusive PESCATARIAN CROCKPOT COOKBOOK!
Daily Food’s author, Martha D’Angelo will provide you with step by step instructions for the best recipes that will make you crave for more! If you are looking to eat delicious meals that are pescatarian diet-friendly and that you can prepare quickly, look no further. The best part is that you can prepare them all in one crockpot without having to toil for hours in the kitchen.
It can be tough to follow a healthy diet and avoid serious illnesses with most of us’ lifestyle. To lose weight or maintain good health, good food is of utmost importance. You might have tried other diets and already realized that it isn’t as easy as it appears. The time crunch due to all the other commitments that keep you busy can make it challenging to eat healthy home-cooked meals every day; however, this will no longer be an issue. With this PESCATARIAN CROCKPOT COOKBOOK, you will learn how to cook EASY AND DELICIOUS pescatarian meals.
This PESCATARIAN CROCKPOT COOKBOOK includes:
An explanation of what the pescatarian diet is
What foods you can and cannot eat while following the diet
The benefits of following a pescatarian lifestyle
Delicious crockpot recipes for breakfast
Lunch-munch recipies to die for
Delicious fancy dinner meals
Desserts that will amaze your taste buds
And much, much more!
This PESCATARIAN CROCKPOT COOKBOOK is packed with quick and healthy meals that are perfect for vegetarians who eat fish. This cookbook and your crockpot will help you have healthy pescatarian meals on your table in no time!
So starting with the blurb, this is well written to tempt you in, except in the final paragraph where it says “vegetarians who eat fish”. By definition a vegetarian does not eat fish, so this statement is nonsense. Instead it would be better to clarify on the cover, that a pescatarian is someone who abstains from eating animal flesh with the exception of fish and seafood. This is something which is explained in the introduction, along with all the health benefits and the advantages of cooking in a crockpot.
A crockpot is another name for a slow cooker, so I was anticipating that most of the recipes would be ones that you could prep first thing in the morning, then leave cooking all day whilst you are out at work. But flicking through the recipes, the majority are a lot shorter and some I would question the benefit of using your slow cooker as opposed to another method of cooking. For instance there are a few recipes where salmon is initially cooked in the crockpot before being used elsewhere like Salmon Tortilla Appetizers or Salmon Avocado Lettuce Wraps. Three alternative methods of cooking the salmon for these dishes immediately spring to mind, namely wrapped in foil in the oven, poached on the hob or in the microwave, all of which I would choose in preference over my slow cooker.
This 123 page book follows the traditional format of breakfast dishes, lunch, dinner, snacks and desserts. And I’m pleased to say that no, the desserts do not include fish. Each recipe gives an indication of preparation time, cooking time, servings and nutritional value. However there are quite a number of instances of different cooking durations mentioned in the directions, plus it may vary between models of crockpots, so you will need to use your judgement.
As the book is aimed at beginners it was good to see a balance between recipes using fresh or tinned fish. Unfortunately not so good for the novice is that the recipes use a mixture of units. I particularly would have recommended avoiding the cup measurement, as I look at all my different size cups, wondering which one is optimum to choose.
Some but not all of the recipes are illustrated and all the photos look very tempting. However I did notice some images which didn’t appear to match the recipe they were with. For instance Moroccan Spiced Fish uses steaks or fillets, but the accompanying photograph is of a whole fish served differently to what is described. The book could definitely benefit from some more proof-reading as this same recipe includes both ground coriander and chopped cilantro. These are alternative names for the same plant, so should be named consistently.
Or a recipe like Spinach and Salmon Muffins which makes 4, but is illustrated with a photo of 12. That would be very slow progress if done as 3 batches in the crockpot! So don’t rely on the pictures.
This book has certainly given me inspiration as to how to incorporate more variety of fish into our diet, as I’ve previously tended to stick to just a few trusted recipes.
And I’ve discovered new dishes that I had never heard of previously like Grits and Congee.
The Pescatarian Crockpot Cookbook is available on Amazon in paperback or Kindle format. A nice cookery book although I would have preferred to see an illustration for every recipe.
An integral part of reviewing a cookery book is to test out some of the recipes. So I selected to try making Cajun Shrimp and Rice first from the dinner section. I did make a few adaptions though as follows. Firstly I didn’t have a long grain and wild rice mix, so i just used long grain, also I increased the quantity from 3 ounces to what I would usually do as a rice serving – 60g per person. I skipped the green pepper as I didn’t have any of that in the fridge. The recipe had a discrepancy between water in the ingredients and broth in the directions, so I opted to defrost some stock to use, increasing the amount because of having already chosen to use extra rice. And I guessed how much onion would equate to the required half cup. The cooking time was estimated at 2-4 hours whilst the directions suggested 4-5 hours on low or 2-2.5 hours on high, before adding the shrimp. My slow cooker also has a medium setting, but I opted for the low setting. I checked it at the 3 hour point and the rice was already cooked, so I added the shrimp immediately.
This meal was delicious and the author was probably correct to suggest a smaller amount of rice, as we ended up with a portion left over. Perhaps 40g each might be the answer.
I’d love to hear what fish recipes you enjoy? Have you ever cooked fish in your slow cooker?
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