Hugh Acheson,Bertis Downs,Rinne Allen
When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottawa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? ,Â ,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 destinationâ€”,Food & Wine, named Hugh a â€œBest New Chefâ€ 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,, youâ€™ll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meatsâ€”all of which turn Southern food on its head every step of the way. Hughâ€™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 Saladâ€”succulent and inexpensive, but lavish; Yellow Grits with SautÃ©ed Shiitakes, Fried Eggs, and Salsa Rossaâ€”a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoesâ€”his daughtersâ€™ favorite dish; and Lemon Chess Pies with Blackberry Compoteâ€”his go-to classic Southern pie with seasonal accompaniment. ,With surprising photography full of Hughâ€™s personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of foodâ€”to add new favorites to your repertoire.,Â 
Food and Drink,Cookbooks,Food and Drink,Cooking,Food and Drink,Food,Nonfiction,American,Southern
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen