Slow Cooking | Science & Tech Reviews

Acheson, Hugh. 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.—­Stephanie Klose, Library Journal

redstarKrissoff, Liana. Slow Cook Modern: 200 Recipes for the Way We Eat Today. Abrams. Sept. 2017. 272p. index. ISBN 9781419726675. pap. $24.99; ebk. ISBN 9781683351078. COOKING

Krissof (Canning for a New Generation) developed these recipes with consideration for what the vast majority of slow cooker owners are looking for: “main dishes that can cook completely unattended for at least as long as the typical workday, that are delicious and family-pleasing but also interesting and varied.” Additionally, recipes for accompaniments were developed with timing in mind; main dishes requiring finishing work in the evening have sides that need little attention. Sections include vegetarian and vegan dishes (spicy masala chickpeas, creamy pot barley with butternut squash and thyme); chicken, turkey, and duck (Romanian-style chicken and noodles, herb butter–braised turkey breast); pork (pork adobo, cabbage and beer brats); beef (no-ketchup sloppy joes, ropa vieja); lamb and goat (Sichuan lamb shanks, curry goat and potatoes); and additional items such as stocks, ghee, and dulce de leche. The book also contains information about choosing a slow cooker, selecting ingredients, slow cooker safety, and ideas for rounding out a meal that requires little or no cooking or prep. VERDICT The author’s thoughtful attention to the needs of her audience and the wide variety of appealing dishes make this essential for all public library collections.—­Stephanie Klose, Library Journal

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