Synopses & Reviews
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 Sautéed 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.
"Acheson is a Canadian by birth and a Southerner by choice. With a restaurant in Atlanta and three others in Athens, his outsider versions of down home classics have become well known in Georgia. Here, in his first cookbook, he flexes his southern hospitality to share over 120 of the creations that have started him on the road to celebrity chefdom. Not surprisingly, peanuts are a prominent ingredient, but they turn up in the most unexpected ways: boiled peanut hummus, peanut soup with avocado, and in a risotto along with okra, ham and ramps (a leek-like wild onion). Fruits, both sweet and sour also make surprise appearances. Marinated anchovies are embellished with ruby red grapefruit and country ham is served with mango and red pepper flakes. Mint grows wild in Georgia, and there is no controlling it here either as it finds its way into dishes diverse as grilled poussin, chilled cucumber mint soup, and lamb shanks with minted turnips. The recipes are pleasantly succinct, with short musings by the chef acting as preamble to many of them. He touches upon his disdain for bouillon cubes and his preferences when it comes to collards. He also takes a four-page pause midway through the work to reflect on his favorite ingredient: the community he serves." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
andldquo;Nashville Eats perfectly captures the spirit of Music City. Itandrsquo;s an incredible collection of recipes that makes you want to spend as much time as possible in Nashville.andrdquo;
andquot;I wouldnand#39;t dream of going out to eat in Nashville without consulting Jennifer Justus first. The lady knows from tasty and I know I wonand#39;t waste a single bite on her watch. Problem is, I donand#39;t get down there nearly as often as Iand#39;d like, so Nashville Eats is a blessing. In it, sheand#39;s bringing home the flavor of the city she loves, and the stories behind the recipes are just as satisfying as the dishes they produce.andquot;
andquot;A love letter to the working class cooking of Nashville, a crack at codifying the foodways of middle Tennessee, an homage to fabled locals like hot chicken queen Andre Prince Jeffries, a roster of recipes that includes a Kitty Wells-inspired orange and coconut cake: Nashville Eats by Jennifer Justus is a well-honed cultural passkey to one of Americaandrsquo;s great culinary cities.andquot;
If it seems like Nashville is everywhere these daysandmdash;thatandrsquo;s because it is. GQ recently declared it andldquo;Nowville,andrdquo; and it has become the music hotspot for both country and rock. But as hot as the music scene is, the food scene is even hotter.
In Nashville Eats, more than 100 mouthwatering recipes reveal why food lovers are headed South for Nashvilleandrsquo;s hot chicken, buttermilk biscuits, pulled pork sandwiches, cornmeal-crusted catfish, chowchow, fried green tomatoes, and chess pie. Author Jennifer Justus whips up the classicsandmdash;such as pimento cheese and fried chickenandmdash;but also includes dishes with a twist on traditional Southern fareandmdash;such as Curried Black Chickpeas or Catfish Tacos. And alongside the recipes, Jennifer shares her stories of Nashvilleandmdash;the people, music, history, and food that make it so special.
About the Author
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.