Not just main courses, as you might expect, but a complete range of recipes to be simmered slowly, s-lo-w-l-y, at low temperatures. And some of the uses that Thompson, in collaboration with Woman's Day, finds for the crockpot are ingenious: it works well in preparing jams, marmalade, and chutney, for instance. But a crockpot shouldn't be a toy and using it to make hot chocolate or buttered rum or crepes--as Thompson does--seems both unnecessary and silly. The recipes, especially worked out to utilize the pot's thermal advantages, are generally high quality--Russian borscht, Berber-style lamb shanks, self-basting chicken. A word of caution: few of these dishes permit eight hours of inattention; putting it up in the morning and coming home to supper at night will not work for many. Like the pot itself-use with care.