Top Chef judge and Georgia restaurateur Hugh Acheson is working on his fourth cookbook. The Chef and the Slow Cooker will, as the title suggests, cover a wide variety of slow cooker recipes.
During a recent segment on Bon Appétit’s Foodcast podcast, Acheson shared his reasoning for the book: “People want to get back in the kitchen, but they’re terrified of getting back in the kitchen, they’re terrified of cooking from scratch. So we need them to find the tools that make that easier for them, and it’s kind of a segue. It’s getting them back in there, slowly but surely.”
“Hugh Acheson brings a chef's mind to the slow cooker, with 100 recipes showing readers how an appliance generally relegated to convenience cooking can open up many culinary doors,” reads an official synopsis. “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.”
The book, published by Clarkson Potter, is scheduled for release on October 17. It will span 256 pages.
Acheson has previously released A New Turn in the South: Southern Flavors Reinvented for Your Kitchen; Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks; and The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. In 2012, he won the James Beard Foundation’s American Cooking book award for A New Turn in the South.
Acheson is the proprietor of Empire State South in Midtown, and he’s a partner in Ponce City Market’s Spiller Park Coffee. He also operates Five & Ten and The National in Athens and The Florence in Savannah.
• All Cookbooks Coverage [EATL]