Square Books and The End of All Music will team up for an event on Friday, Dec. 1, featuring Chef Hugh Acheson and his new cookbook, “The Chef and the Slow Cooker.”
Acheson, a two-time James Beard Award winner and chef/partner of the restaurants Five & Ten, The National, The Florence and Empire State South, will lead a cooking demonstration for his Beer-Braised Pork Taco recipe at 12 p.m. in the parking lot of The End of All Music. Tacos will be available for purchase, with all proceeds going to benefit the nonprofit Seed Life Skills.
After the demonstration, Acheson will sign copies of his book, which can be purchased on-site.
In “The Chef and the Slow Cooker,” Acheson celebrates America’s old countertop stalwart with fresh, convenient slow cooker recipes with a chef’s twist. Dishes include brisket with soy, orange, ginger and star anise, and pork shoulder braised in milk with fennel and raisins.
But the fun really starts when Acheson shows what a slow cooker can really do, like poaching and holding eggs at the perfect temperature for your brunch party, making easy duck confit, or creating the simplest stocks and richest overnight ramen broth. There’s also a section on jams, preserves and desserts.
Special to HottyToddy.com.