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Southern Flavors Reinvented for Your Kitchen
Clarkson Potter
October 2011
On Sale: October 18, 2011
306 pages ISBN: 0307719553 EAN: 9780307719553 Hardcover
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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
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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