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.

Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.

NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE

Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.

The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.

Annette Joseph, Today Show entertaining expert, knows how to throw a party. Her motto: Make it simple and make it gorgeous! She is able to combine down-to-earth gusto with do-it-yourself brilliance to create an entertaining cookbook for people who want to entertain more and with panache. PICTURE PERFECT PARTIES provides an arsenal of tricks for a year's worth of get-togethers, holidays, and special occasions-including Easter brunch, Cinco de Mayo, summer grill-outs, picnics and barbecues, holiday cocktails, and the Super Bowl- guaranteed to make at-home entertaining easy. Annette Joseph's tasty recipes and fool-proof advice will ensure that you can throw parties with a sense of ease and flair. Joseph is able to show readers how to ingeniously transform the ordinary into the extraordinary without spending a lot of money, and without sacrificing style. Each chapter of PICTURE PERFECT PARTIESshows how to create a total environment around a unique theme. The recipes and menus are not only delicious, and focused on seasonal ingredients, but are designed so that they can be made in advance and portioned individually-a time-management must for the host or hostess. Among the recipes, you will find some that will become everyday favorites, such as White Bean Farro Soup, Parmesan Crisps, Lemony Risotto, and Tuscan Sweet and Sour Kale. Sidebars sprinkled throughout give step-by-step instructions for the inventive trappings that make an event memorable, such as centerpieces, place cards, takeaway containers, and linens. From simple to lavish, PICTURE PERFECT PARTIES delivers brilliant solutions to create fabulous parties.