The Chef and the Slow Cooker: A Cookbook [Hardcover]

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. [Acheson] makes a case for the tried-and-true Crock-Pot inThe 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 applianlĂ*