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Summary
Summary
Hugh Acheson brings a chef's mind to the slow cooker, with 100 recipes showing you how an appliance generally relegated to convenience cooking can open up many culinary doors.
Hugh celebrates America's old countertop stalwart with fresh, convenient slow cooker recipes with a chef's twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There's even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.
Author Notes
HUGH ACHESON is the chef/partner of the restuarants Five & Ten, The National, Cinco y Diez, and Empire State South, named restaurant of the year by Atlanta Magazine. He is winner of two 2011 James Beard Awards for Best Chef Southeast and Best American Cookbook, has been featured in numerous food and wine publications, and appears on Bravo's Top Chef as a judge. Hugh is the author of The Broad Fork, A New Turn in the South, and Pick a Pickle. He lives in Athens, Georgia, with his wife and two children.
Reviews (2)
Publisher's Weekly Review
Georgia restaurateur and James Beard Best Chef-winner Acheson (A New Turn in the South) transforms the venerable slow cooker into a versatile countertop workhorse capable of high-end culinary feats. The 100 recipes here present a world of flavors based on cooking with whole ingredients and speak to busy modern cooks seeking mindful, sophisticated eats. Dishes span the globe and include osso buco with a lavender-citrus gremolata; Mexican lobster tacos; and Korean-, Thai-, and Middle Eastern-inspired recipes; along with Acheson's signature Southern fare, such as low country shrimp pilau, collard greens, catfish stew, and barbecue ribs. Poultry goes upscale with duck and quail, and there's a chapter dedicated to lamb and goat. Classics such as corned beef brisket and braised short ribs get amped up, and there are recipes for suggested sides such as salads, pickles, and potatoes. Ten basic stocks, jams and chutneys, and desserts are also included. While some recipes begin with skillet browning or oven roasting, the set-it-and-forget-it spirit of traditional slow-cooker cuisine still holds up as Acheson pushes Crock-Pot cookery to new heights, capitalizing on a reliable "shortcut that doesn't sacrifice quality or taste" for convenience. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
People who want to use their slow cookers in the traditional way-loading them up in the morning and coming home to dinner already cooked-may be frustrated by Acheson's (A New Turn in the South) latest book. Some dishes, such as halibut poached in sherry-pimenton broth, have cooking times as low as an hour and twenty minutes. Others, such as classic braised short ribs, run between 12 and 15 hours. Many of the featured recipes have cooking times of about four hours. Home cooks interested in exploring the possibilities presented by the slow cooker's ability to hold a consistent simmer may welcome recipes for duck confit, peach butter, Spanish rice, and pho broth. Recipes for non-slow cooked accompaniments run throughout. The author's voice is chatty, occasionally bordering on snarky, and head notes provide tips and suggestions. VERDICT Cooks with flexible schedules looking to experiment with their slow cookers will enjoy.--Stephanie Klose, Library Journal © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.