The chef and the slow cooker / Hugh Acheson ; photographs by Andrew Thomas Lee.
- 2 of 2 copies available at LARL/NWRL Consortium.
- 2 of 2 copies available at Lake Agassiz Regional Library. (Show preferred library)
0 current holds with 2 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Bagley Public Library||641.5884 ACH (Text)||33500012590618||Main||Available||-|
|Moorhead Public Library||641.5884 ACH (Text)||33500012590626||Main||Available||-|
- ISBN: 9780451498540
- ISBN: 0451498542
- Physical Description: 256 pages : color illustrations ; 26 cm
- Edition: First edition.
- Publisher: New York : Clarkson Potter/Publishers, 
|General Note:|| Includes index.
|Summary, etc.:|| Presents a collection of recipes for the slow cooker, including options for broths, soups, beans, meats, fish, vegetables, butters, chutneys, and desserts.
HUGH ACHESON is the chef/partner of the restuarants Five & Ten, The National, Cinco y Diez, and Empire State South, named restaurant of the year by Atlanta Magazine. He is winner of two 2011 James Beard Awards for Best Chef Southeast and Best American Cookbook, has been featured in numerous food and wine publications, and appears on Bravo's Top Chef as a judge. Hugh is the author of The Broad Fork, A New Turn in the South, and Pick a Pickle. He lives in Athens, Georgia, with his wife and two children.
Search for related items by subject
|Subject:||Electric cooking, Slow.
Electric cooking, Slow.