"My mantra is this: local first, sustainable second, organic third ..." Hugh Acheson
Hugh Acheson, (credited with putting Athens Georgia on the gastronomic map) offers his fresh take on 120 new and traditional Southern favorites. Named Best Chef by Food & Wine, his recipes are accompanied by beautiful large, page size photographs and his views of buying and selecting the best foods for the table.
His version of the classic Frogmore Stew, described as "brothy... much like a bouillabaise or cioppino" is wonderfully delicious. It was easily prepared and contains Old Bay seasoning - one of the few shortcuts he allows in his restaurants (describing it as tried and true). A definate plus for this Baltimore-bred cook. The mark of a great cookbook ... is the only reason to stop reading is to take it and thyself to the kitchen. Next up for Sunday dinner is Shrimp with Andouille and Grits and a helping of Lemon Chess Pie with Blackberry Compote. Whether you are a seasoned cook or a beginner there is much to like in this book which debuts tomorrow.
Bertis Downs, manager of R.E.M. describes Chef Acheson and his food " ... as intense but laid back ... simple ... never stuffy ... or fussy...." Mario Batali is among his many fans.
Hugh Acheson is the chef/partner of the Athens Georgia restaurant Five and Ten and The National, as well as Gosford Wine and the Atlanta restaurant Empire State South. He is a five-time James Beard nominee for Best Chef Southeast and was named Best Chef by Food & Wine.
A New Turn in the South, Southern Flavors Reinvented For Your Kitchen publishes tomorrow, October 18, 2011 and is available in hardcover. The photographs are stunning. Clarkson Potter is the publisher of my other recent favorite Screen Doors and Sweet Tea.
A copy of Hugh Acheson's book: A New Turn in the South, was provided by Clarkson Potter for review purposes. This gushing review is my own.