Standing beside the kitchen counter of her Dunwoody, Ga., home, author Cynthia Graubart lifts two plastic bags from a slow cooker, an appliance with which she has had a long-simmering on-again, off-again affair.
First there was the avocado green Rival brand Crock-Pot that she pilfered from her mother to take to college in the early ’80s, only to discover that it made too much food and was a pain to clean. Then came the 6-quart cooker she used to make dinners for her husband and two children. After her son and daughter left for college, the empty nester didn’t banish the slow cooker, but she often found she had too many leftovers.
Behold the 31/2-quart slow cooker, the one from which Graubart is now removing a pair of pot roasts glistening in gravy. This smaller device was the inspiration for her new book, “Slow Cooking for Two: Basics, Techniques, Recipes” (Gibbs Smith, $19.99) — which happened to hit stores just as she was savoring the 2013 James Beard Award she won for “Mastering the Art of Southern Cooking” (Gibbs Smith, $45), co-authored with her longtime friend and collaborator Nathalie Dupree.
After “Mastering,” which clocked in at 6 pounds, 722 pages, “Slow Cooking” is a return to simplicity and economy. But with 100 recipes for the likes of Cornish Hen in Port Wine and Fig Preserves, Smoky Chipotle Butternut Squash Soup and Mushroom Risotto, there is no shortage of flavor and sophistication.