{"title":"Hugh Acheson","description":"","products":[{"product_id":"sous-vide-book-hugh-acheson-9781984822284","title":"Sous Vide","description":"\u003cb\u003eJust as Hugh Acheson brought a chef'\u003c\/b\u003es mind to the slow cooker in \u003ci\u003eThe Chef and the Slow Cooker\u003c\/i\u003e, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.\u003cbr\u003e \u003cbr\u003e \u003cb\u003eNAMED ONE OF FALL\u003c\/b\u003e'S BEST COOKBOOKS BY \u003ci\u003eFOOD \u0026amp; WINE\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e Whether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide-a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath-used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.\u003cbr\u003e \u003cbr\u003e The beauty of sous vide is its ease and consistency-it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method's creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.\u003cbr\u003e \u003cbr\u003e \u003cb\u003ePraise for \u003ci\u003eSous Vide\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . Hugh Acheson writes with such charm that he can make warm water interesting.\"\u003cb\u003e-\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49542702432529,"sku":"GOR012751483","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":49677452640529,"sku":"CIN1984822284G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49711592866065,"sku":"CIN1984822284VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":49736213528849,"sku":"NGR9781984822284","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":50994554634513,"sku":"NIN9781984822284","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":51726431781137,"sku":"GOR013286195","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1984822284.jpg?v=1750728095"},{"product_id":"broad-fork-book-hugh-acheson-9780385345026","title":"The Broad Fork","description":"\u003cb\u003eFrom James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eThe Broad Fork, \u003c\/i\u003e Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: What the hell do I do with kohlrabi? And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49598528094481,"sku":"GOR007197647","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":49758140137745,"sku":"CIN038534502XG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":51525032247569,"sku":"CIN038534502XVG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":53516195397905,"sku":"CIN038534502XA","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/038534502X.jpg?v=1750878339"},{"product_id":"new-turn-in-the-south-book-hugh-acheson-9780307719553","title":"A New Turn in the South","description":"\u003cb\u003eWhen Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination--\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e named Hugh a \"Best New Chef\" and at seventy miles away, the \u003ci\u003eAtlanta Journal-Constitution\u003c\/i\u003e named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations.\u003cbr\u003e \u003cbr\u003e Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In \u003ci\u003eA New Turn in the South,\u003c\/i\u003e you'll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats--all of which turn Southern food on its head every step of the way. Hugh's recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad--succulent and inexpensive, but lavish; Yellow Grits with Sautéed Shiitakes, Fried Eggs, and Salsa Rossa--a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes--his daughters' favorite dish; and Lemon Chess Pies with Blackberry Compote--his go-to classic Southern pie with seasonal accompaniment.\u003cbr\u003e \u003cbr\u003e With surprising photography full of Hugh's personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food--to add new favorites to your repertoire.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49612696715537,"sku":"GOR007489862","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49627829829905,"sku":"GOR013626009","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49635639886097,"sku":"GOR012643231","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50036175110417,"sku":"CIN0307719553G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50095751037201,"sku":"CIN0307719553VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51502674215185,"sku":"NIN9780307719553","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0307719553.jpg?v=1751324085"},{"product_id":"chef-and-the-slow-cooker-book-hugh-acheson-9780451498540","title":"The Chef and the Slow Cooker","description":"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 BF in the kitchen morning, noon, and night.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49626202833169,"sku":"GOR009489039","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":49892462461201,"sku":"CIN0451498542G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50355293421841,"sku":"CIN0451498542A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50662224068881,"sku":"CIN0451498542VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":51758278607121,"sku":"GOR014393046","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ LIKE_NEW \/ SBYB","offer_id":52628706427153,"sku":"CIN0451498542LN","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0451498542.jpg?v=1751358668"},{"product_id":"how-to-cook-anytime-forever-book-hugh-acheson-9781984822307","title":"How to Cook Anytime, Forever","description":"\u003cb\u003eAn empowering collection of 100 delicious, practical recipes that will teach young adults and kitchen novices\u003c\/b\u003e \u003cb\u003ehow\u003c\/b\u003e \u003cb\u003eto cook for themselves-from a James Beard Award-winning chef and author.\u003cbr\u003e \u003cbr\u003e \"A master class on nourishing yourself.\"-\u003ci\u003eThe Atlanta Journal-Constitution\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003eIACP AWARD WINNER . 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