HUGH ACHESON won two James Beard Awards in 2012: Best Cookbook, in the category of American Cooking, and Best Chef Southeast (after five previous consecutive nominations). He is the chef/partner of the Athens, Georgia, restaurants Five and Ten (named best Atlanta restaurant by the Atlanta Journal-Constitution) and The National; the shop Gosford Wine; and his Atlanta restaurant, Empire State South. He lives in Athens with his wife and their two daughters.
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
by Hugh Acheson, Bertis Downs (Foreword by), Rinne Allen (Photographer)
Hardcover
- ISBN-13: 9780307719553
- Publisher: Potter/TenSpeed/Harmony
- Publication date: 10/18/2011
- Pages: 304
- Sales rank: 427,910
- Product dimensions: 8.10(w) x 10.10(h) x 1.30(d)
.
When 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?
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—Food & Wine named Hugh a “Best New Chef” and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations.
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 A New Turn in the South, 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.
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.
Customers Who Bought This Item Also Bought
-
- The Lee Bros. Charleston…
- by Matt LeeTed Lee
-
- Smoke and Pickles: Recipes and…
- by Edward Lee
-
- A Real Southern Cook: In Her…
- by Kleber Aguilar Lema
-
- Real Cajun: Rustic Home…
- by Donald LinkChris GrangerPaula Disbrowe
-
- Poole's: Recipes and…
- by Mar?a del Pilar L?pezKaitlyn Goalen
-
- Lighten Up, Y'all: Classic…
- by Virginia Willis
-
- The Southerner's Cookbook:…
- by Garden & Gun
-
- Tupelo Honey Cafe: Spirited…
- by Elizabeth SimsChef Brian Sonoskus
-
- Victuals: An Appalachian…
- by Ronni LundyJohnny Autry
-
- The Lost Kitchen: Recipes and…
- by Fabian Hischmann
-
- My New Orleans: The Cookbook
- by John Besh
-
- The Southern Vegetable Book: A…
- by Rebecca Lang
Recently Viewed
—MARIO BATALI
“It’s rare to find a chef's cuisine and his place—Athens, GA—so in step with each other: unmistakably Southern and yet unlike anywhere else in the South. That A New Turn in the South brings Hugh’s extraordinary kitchen sorcery into our home kitchen is nothing short of a miracle!”
—MATT AND TED LEE
“Hugh shares his love for his adopted homeland in heartfelt stories and odes to favored ingredients. This beautifully designed book lives up to its name with new turns on classics and inventive riffs on regional favorites. It will have readers swooning and cooks inspired for years.”
—MARTHA FOOSE
“I love the way Hugh has articulated his South, which is all about the simple, tasty, friendly treasures in life, of a people and their culture. A beautiful book!”
—JOHN BESH
“Hugh is one of the smartest and best cooks I know. I would happily eat his food every day.”
—SCOTT PEACOCK
“A New Turn in the South will bring Hugh’s smart, delicious cooking and love of seasonal ingredients to any kitchen.”
—ANDREA REUSING
“I love Hugh’s book because it shows that Southern food has evolved beyond the expected, into a new Southern food—embracing cultures from around the globe while staying true to the ingredients at the root of Southern cooking.”
—DONALD LINK
“Hugh is an eloquent, intellectual spirit who cares deeply for food and its impact on a community. He combines classic French technique with a Southern sense of place, using unique Southern ingredients in a fresh, innovative style.
—FRANK STITT