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The Chef and the Slow Cooker by Hugh Acheson

The Chef and the Slow Cooker

The Chef and the Slow Cooker by Hugh Acheson
Hardcover
Oct 17, 2017 | 256 Pages
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  • Hardcover $29.99

    Oct 17, 2017 | 256 Pages

  • Ebook $15.99

    Oct 17, 2017 | 256 Pages

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Praise

“[Acheson] makes a case for the tried-and-true Crock-Pot in The Chef and the Slow Cooker. Find rich bone broths and plenty of Southern-accented braises–plus Acheson’s fun sketches.”–Food & Wine

“Halibut poached in sherry-pimenton broth? Yes, that can be made in a slow cooker. Chef and “Top Chef” judge Hugh Acheson shows us how to use the 1970s’ favorite convenience device to turn out low-maintenance meals that will please today’s snobbiest food snobs. Think duck and andouille gumbo, osso buco with lavender-citrus gremolata, bo ssam — even jam.”–The Boston Globe
 
“Hugh Acheson, the natty chef/owner at Georgia’s Five & Ten, the National, Cinco y Diez, and Empire State South, puts spark, soul, and smarts into your Crock-Pot routine with The Chef and the Slow Cooker without overcomplicating things.”–Esquire.com

“Acheson presents some fresh twists on traditional slow cooker dishes (think braised pork shoulder with fennel and raisins), but where it really stands out from the pack is in showing home cooks how to use the appliances in unexpected ways, from making duck confit and ramen broth to poaching eggs and making preserves. “–Eater

“[Acheson’s] new slow cooker cookbook features plenty of just-fancy-enough recipes like Pot Roast with Charred Onion and Chickpea Salad, along with plenty of cheffy insight into the potential of the humble slow cooker.”–Epicurious

“Cheffed-up recipes for any time of day.”–Tasting Table

“If you’re still using your slow cooker only for retro favorites like chili and beef stew, Chef Acheson is here to rock your world. The master of Atlanta fine dining uses his culinary pedigree to totally rethink the old kitchen workhorse, without sacrificing any of the convenience.”–PureWow 

“Acheson pushes Crock-Pot cookery to new heights, capitalizing on a reliable ‘shortcut that doesn’t sacrifice quality or taste’ for convenience.”–Publishers Weekly

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