I love the way Hugh has articulated his South, which is all about the simple, tasty, friendly treasures in life, of a people and their culture. A beautiful book! JOHN BESH
HUGH ACHESON won two James Beard Awards in 2012- Best Cookbook, in the category of American Cooking, and Best Chef Southeast (after five previous consecutive nominations). He is the chef/partner of the Athens, Georgia, restaurants Five and Ten (named best Atlanta restaurant by the Atlanta Journal-Constitution) and The National; the shop Gosford Wine; and his Atlanta restaurant, Empire State South. He lives in Athens with his wife and their two daughters.
“Hugh is one of the small handful of truly great chefs working in
the South today who understands the importance of building and
maintaining a bridge between tradition and innovation. His dishes
may seem a bit like R.E.M. songs in that they are thoughtful,
geo-specific, crafty, smart, and all about pure pleasure. But the
dishes, both new and old, all whistle Dixie in a way that honors
the true magnificence of the last real regional cooking in the
United States. A random selection of any twelve recipes in this
book, from cocktails to mains, sides, and all the way to desserts,
could easily make up a greatest hits of a fine chef. This book is
simply a perfect way to understand and to make delicious and simple
American food, refracted through the spectacular prism of the
modern South. Hugh is a modern master and one of my
heroes.”
—MARIO BATALI
“It’s rare to find a chef's cuisine and his place—Athens, GA—so in
step with each other: unmistakably Southern and yet unlike anywhere
else in the South. That A New Turn in the South brings Hugh’s
extraordinary kitchen sorcery into our home kitchen is nothing
short of a miracle!”
—MATT AND TED LEE
“Hugh shares his love for his adopted homeland in heartfelt stories
and odes to favored ingredients. This beautifully designed book
lives up to its name with new turns on classics and inventive riffs
on regional favorites. It will have readers swooning and cooks
inspired for years.”
—MARTHA FOOSE
“I love the way Hugh has articulated his South, which is all about
the simple, tasty, friendly treasures in life, of a people and
their culture. A beautiful book!”
—JOHN BESH
“Hugh is one of the smartest and best cooks I know. I would happily
eat his food every day.”
—SCOTT PEACOCK
“A New Turn in the South will bring Hugh’s smart, delicious cooking
and love of seasonal ingredients to any kitchen.”
—ANDREA REUSING
“I love Hugh’s book because it shows that Southern food has evolved
beyond the expected, into a new Southern food—embracing cultures
from around the globe while staying true to the ingredients at the
root of Southern cooking.”
—DONALD LINK
“Hugh is an eloquent, intellectual spirit who cares deeply for food
and its impact on a community. He combines classic French technique
with a Southern sense of place, using unique Southern ingredients
in a fresh, innovative style.
—FRANK STITT
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