The Chef and the Slow Cooker

Clarkson Potter: Crown. Oct. 2017. 256p. index. ISBN 9780451498540. $29.99; ebk. ISBN 9780451498557. COOKING
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.
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