A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson

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Notes about Recipes in this book

  • Tomato salad with burrata, basil & chopped olives

    • TrishaCP on August 14, 2018

      No Caprese-like salad is going to be bad when you have perfect summer tomatoes, but I didn't care for the olives here. (Even though I like olives.) Unnecessary gilding of the lily, in my opinion.

  • Shrimp with andouille & hominy grits

    • chefmichael on July 22, 2018

      This is a really nice recipe. Prep can be made faster with jarred roasted red peppers and skip the tomato peeling (I did neither so prep was a bit lengthy). Grits instructions have you nurse them over a simmer for an hour which was a little tricky since they seemed to thicken up much faster even on low heat.

  • Cane vinegar chicken with pearl onions, orange & spinach

    • meggan on April 17, 2021

      Delicious and easy. The vinegar kind of stinks up the kitchen though.

  • Leek bread pudding

    • meggan on November 28, 2021

      This was a little dry but was pretty good. No one made stuffing for Thanksgiving so this stood in nicely.

  • Ribe eye with stewed morels & salsa verde

    • lhkelsey on September 23, 2015

      I just made the stewed morels, and really used shiitake and porcini instead of morels. It was a great recipe. The sherry vinegar made it delicious.

  • Not your mama's Brussels sprouts

    • lhkelsey on September 23, 2015

      These were really good and did not require many ingredients. Might be one of my most favorite ways to cook brussels sprouts.

  • Watermelon salad with feta, arugula, & serrano chile vinaigrette

    • mgwalter on May 25, 2014

      Incredibly simple and with quality ingredients this really stood out as one of our favorite dishes in the past month or so. Will become a regular in the rotation for dinner during the times when good watermelon can be found. Hands-on time for this dish is minimal and it's one I'd be proud to serve to company.

    • JohnBear166 on January 23, 2020

      I've made this several times, using the picture rather than the text as an indication of how many layers to make.

  • Cornbread

    • babyfork on October 30, 2014

      This is southern cornbread...meaning no sugar. It wasn't bad warm out of the skillet with a pat of butter and drizzled with honey, but I'm still looking for a go-to cornbread recipe. To be fair, I'm from NJ and grew up eating sweet, moist cornbread. But even without the sugar I found this a little too dry and crumbly the next day. I did like the hint of smokiness that the bacon fat adds.

  • Pan-roasted duck breasts with blueberries, frisée, caramelized Vidalias, and sorghum vinaigrette

    • Kduncan on July 07, 2020

      Simple duck recipe, which came out really well. The onions in duck fat were delightful. As someone who is not really into frisee, the vinaigrette that went on the salad side made me a believer.

  • Leek mashed potatoes

    • Kduncan on December 09, 2020

      We enjoyed these, and they are pretty easy to make. Made with the lamb shank & minted turnips to use up the rest of our Thanksgiving CSA box. In the future would do the lamb shanks with these and not the turnips.

  • Lamb shanks with minted turnips

    • Kduncan on December 14, 2020

      We enjoyed the lamb shanks a good amount, but the turnip side did nothing for us. Not sure of the effort it is worth it though.

  • Braised short ribs with hominy stew

    • tbeckett on January 08, 2019

      This dish is wonderful. Good recipe for a cold weekend. Rich & beefy layered with hominy and other flavors.

  • Duck liver dirty rice

    • Patrickn on April 15, 2020

      Doubled the pork and went a bit heavy on the liver -- was v. good!

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Reviews about this book

  • Oregonian

    ...everything from yellow grits to hoppin' John show he's totally embraced his adopted country, while throwing in French and Mediterranean cooking techniques to create new twists on classic dishes.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0307719553
  • ISBN 13 9780307719553
  • Linked ISBNs
  • 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.

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