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The Chef and the Slow Cooker by Hugh Acheson

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Notes about this book

  • clcorbi on January 09, 2018

    KIMCHI BRAISED CHICKEN-- Yum. I made this in my instant pot using the slow cooker setting. I found that four hours was a bit too long--the chicken was totally falling off the bone, which I wouldn't have minded had I removed the skin, but next time I'd probably check at around the 3-hour mark. I did have to reduce the liquid a fair amount (which is easy in an instant pot since you can just turn on the sautee setting, but would be more difficult in a real slow cooker). The final squeeze of lime and dash of red pepper flakes is really essential to make this dish pop. We loved the resulting moist chicken and highly flavorful broth, and I would repeat.

Notes about Recipes in this book

  • Oatmeal with maple syrup, pear, pecans and pecan milk

    • TrishaCP on December 15, 2018

      Great flavor to this oatmeal. I went for the longer cooking time and the texture of the oats held up no problem. The pear softened and was caramelized but also held its shape. Will definitely make this again!

  • Tortilla soup

    • e_ballad on December 31, 2018

      For the ingredients used, I was expecting this to be a lot more flavoursome than the resulting end product.

  • Cider-braised quails with salad of beets, charred lemon, scallions and dates

    • inareichel on February 21, 2019

      Delicious but a lot of work. Got a nasty burn in my right wrist from splattering oil. I could only fit 1/8 of an onion, not a quarter.

  • Chicken stew with farro, tomatoes, olives and feta

    • TrishaCP on September 09, 2018

      We really liked this dish, even though I blew out the faro because I didn't realize I had purchased 10 minute cooking faro. (Oops.) I liked the freshness that the tomatoes, olives, and feta brought to the table here.

    • Rinshin on August 03, 2018

      I was taste testing periodically and already thought the stew/soup (to me this was closer to thicker soup) was very good before adding feta, tomatoes and kalamata which were added towards the end. Although I liked the addition of tomatoes for burst of color and kalamata for briny sour taste, I was not sure if feta added much to the total flavor overall. For the added cost I would more likely skip on feta next time or just use enough sprinkled at the table individually. Instead of kalamata, I chopped dill pickles for my husband's portion and that served the similar purpose as kalamata. Added handful of dried mixed mushrooms from the beginning and tossed in komatsuna green along with tomatoes and feta.

    • sarahawker on July 30, 2018

      This was a big hit, kids loved the farro and it's going to go into regular rotation.

  • Classic braised short ribs with mashed sweet potatoes and sweet potato greens

    • TrishaCP on October 02, 2018

      Wow, this was great-including all of the component recipes. I used flat ribs instead of short ribs as that was what was available through my CSA, and they worked well in this application. (I only had time to cook them for 12 hours- they were tender but not fall off the bone.) The juniper, rosemary, and port flavors worked so well together.

  • Mashed sweet potatoes

    • TrishaCP on October 02, 2018

      These were easy to make and will be my go to mashed sweet potato recipe from now on. Delicious.

  • Sweet potato greens with lime and ginger

    • TrishaCP on October 02, 2018

      This was my first time trying sweet potato greens and I really liked them. They are fairly tender so don't need a long cook. (Kind of like spinach.) I thought the lime and ginger additions were good matches.

  • Pseudo BBQ pork ribs

    • jayg312 on November 24, 2018

      Made this a few months ago. Followed the directions carefully, but the ribs came out overcooked and were a mush of meat and gelatinous fat. Not sure if I'm going to try again, but if I do, I'll knock at least an hour off the cooking time. 2/5

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Reviews about this book

  • The Kitchn

    This cookbook is an homage to all of the unexpectedly fancy and impressive things you can expertly execute in a slow cooker.

    Full review
  • Simply Recipes

    I’ve mostly shied away from slow cookers in the past, instead relying on my oven for soups, braises, and the like. However, I’m interested to see what an award-winning chef can do with it.

    Full review
  • ISBN 10 0451498542
  • ISBN 13 9780451498540
  • Published Oct 17 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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. 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.

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