I am not typically a cookbook user, but rather a search on the Web for a recipe type of gal. Most of the time, I find that I only like one or two recipes in a cookbook and then, never use the rest of the cookbook again. Not so with Slow Cooker Revolution. I have made a number of the recipes in this book and for some, I've even made them more than once because my family enjoyed it that much. Yes, the recipes can require some additional prep work that perhaps other slow cooker recipes that you've tried before does not. However, the book is explains in the preface that this is because most "dump and cook" slow cooker recipes are not very good and one has to develop the basis of good flavor (like cooking your aromatics first) before throwing them in a slow cooker. This small amount of prep work is truly worth the effort for recipes that are truly outstanding. To be fair, not everything I have made in the cookbook has been hit-it-out-of-the-park good, but far more have been wonderful than not. Here is a list of what I have tried:Bachelor Beef Stew - The use of frozen chopped onions and microwaving them was a big time saver, however, this has been the least favorite of the recipes I've tried.Hearty Beef Stew - By comparison, this recipe's robust flavor made it a winner in my eyes.Beef Goulash - Made this for Christmas Eve and it was a PERFECT meal for a cold evening. The flavors were delicious over rigatoni.Korean Braised Short Ribs - So good, I had to make this dish twice (within two weeks of each other).Maple-Glazed Pork Loin - Another recipe I loved so much, I made it twice. The first time was for my in-laws when they were visiting for the Holidays and everyone loved it so much. My father-in-law is a gourmet, both a skilled cook and avid diner in nice restaurants. He's also a Cook's Illustrated subscriber and even he was impressed with this recipe. The maple glaze sauce in this recipe is truly outstanding.Texas Chili - We liked the beef chunks in this recipe and it had good flavor, but I still prefer my chili recipe from Silver Palate.Beginner's Pulled Pork - One of the first recipes I tried so my memory is a bit faded here, but I recall enjoying it though perhaps not "wowed" by it since I can't remember much about it.Meaty Tomato Sauce, Big-Batch Bolognese Sauce, Italian Sunday Gravy - All the pasta sauces we've tried have been very good. And they taste just as good when frozen & defrosted. My husband is particular to the Sunday Italian Gravy as it has huge chunks of meat & sausages in it, though I did find that my flank steak did not get tender enough to shred as the recipe said that it would. Nevertheless, it was a good recipe.Meatballs and Marinara - I've never made meatballs before this, so I thought the recipe was too much work, but I guess you typically have to bake meatballs and then, still cook them in the sauce, so maybe this recipe is still easier? Not sure. It was mighty tasty.Chili Mac - Made this for a big get-together with friends and it was a big hit. Right amount of cheesiness and the best of comfort foods.Honey-Glazed Carrots - This is the recipe that I've made the most out of this cookbook because 1) it's so easy and 2) it's so tasty. It's the perfect side dish to many entrees and I like that it's a great vegetable dish that my toddler eats up.French Toast Casserole - This was super delicious and I keep wanting to make this again. The only problem I have with the breakfast recipes is that in order to make them in time for brunch, I would have to start making them at 6 or 7am since the recipes take 4-6 hours on low.Irish Oatmeal with Bananas and Walnuts - The hubby and toddler loved this so much, though Hubby said that he could have done without the walnuts.Rum-Raisin Bread Pudding - I've made this twice and each time it was a BIG WINNER. It's so good, I wish I could make this more often, but it's not the healthiest so it's best as a treat.So, there you have it. As you can see, I've made recipes from virtually every section of the cookbook and have loved almost all of them. Even though the recipes do require extra prep work, I think it's worth the effort.