Southern Flavors Reinvented for Your Kitchen
On Sale: October 18, 2011
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Cookbooks | Non-Fiction Cooking / Food
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
destinationâ€”Food & Wine named Hugh a â€śBest New
Chefâ€ť and at seventy miles away, the Atlanta
Journal-Constitution named Five and Ten the best
restaurant in Atlanta. Then came the five consecutive James
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, youâ€™ll find libations,
seasonal vegetables that take a prominent role, salads and
soups, his prized sides, and fish and meatsâ€”all of which
turn Southern food on its head every step of the way. Hughâ€™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 Saladâ€”succulent and
inexpensive, but lavish; Yellow Grits with SautĂ©ed
Shiitakes, Fried Eggs, and Salsa Rossaâ€”a stunning versatile
condiment; Fried Chicken with Stewed Pickled Green
Tomatoesâ€”his daughtersâ€™ favorite dish; and Lemon Chess Pies
with Blackberry Compoteâ€”his go-to classic Southern pie with
With surprising photography full of Hughâ€™s personality, and
pages layered with his own quirky writing and sketches, he
invites you into his community and his innovative world of
foodâ€”to add new favorites to your repertoire.
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