A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson
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Notes about this book
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Reviews about Recipes in this Book
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Pan-roasted pork chops with baked beans and agrodolce
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Leite's Culinaria
The best brine I’ve ever had. Perfect. Exquisite. The antidote to dried-out, tasteless pork chops. I wouldn’t change a thing! Oh. My. God.
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Bread 'n' butter pickles
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Leite's Culinaria
In our experience, a good many people pretty like only the kind of pickles they grew up with. These are not pickles for those people. These are pickles for the open-minded.
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- ISBN 10 0307719553
- ISBN 13 9780307719553
- Linked ISBNs
- 9780307885890 eBook (United States) 11/15/2011
- Published Nov 15 2011
- Format Hardcover
- Page Count 304
- Language English
- Countries United States
- Publisher Random House USA Inc
- Imprint Clarkson Potter
Publishers Text
When Hugh Acheson, a chef from Ottawa, settled in 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.
Other cookbooks by this author
- The Broad Fork: Recipes for the Wide World of Vegetables and Fruit
- The Broad Fork: Recipes for the Wide World of Vegetables and Fruit
- The Chef and the Slow Cooker
- How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals
- How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals
- A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
- Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks
- Sous Vide: Better Home Cooking
- Sous Vide: Better Home Cooking