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The chef and the slow cooker / Hugh Acheson ; photographs by Andrew Thomas Lee.

by Acheson, Hugh.

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Clarkson Potter/Publishers, 2017.

Electric cooking, Slow.

9780451498540 (hc.)

256 pages : color illustrations ; 26 cm.

Includes index.

Hugh Acheson brings a chef's mind to the slow cooker, with 100 recipes showing 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. Chef Hugh Acheson is the author of The Broad Fork, A New Turn in the South, and Pick a Pickle. He lives in Athens, Georgia.

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