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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 Sauteed 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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