I am not sure if you remember last year when I was making some of Chef Hugh Acheson's creations in my own kitchen. I blogged about my experiences and my success with his recipes. Some of my favorite dishes to make for family gatherings and pot lucks came from this experience and now you too can have your own recipe to make at home, for your friends and families. I got a ton of comments and e-mails begging me for the recipes. I couldn't actually blog about them because I was taste testing for his now on the market (tomorrow) cook book. It is official, the book is here and now you can have your very own copy. I can attest, it will be worth every penny! I love the photos and drawings in this book as well as the recipes that I find myself going back to time and time again. I will say this, I doubt there will be a compliant if you make any of these dishes for anyone. If if you are looking for Southern dishes with a twist, real conversation pieces or just gorgeous food, this is the cook book for you.
Hugh Acheson is the chef/partner of Five & Ten, The National, Gosford Wine, and Empire State South. Born and raised in Ottawa, Canada Acheson started cooking at a young age and decided to make it his career. At age 15, he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa as well as in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant. Taking these experiences, Acheson developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000. Since 2000, Acheson has gone on to open Gosford Wine in 2004 with sommelier Ben Giacchino, The National in 2007 with fellow chef Peter Dale and his Atlanta based restaurant Empire State South in 2010. Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the AJC Restaurant of the Year (2007), a four time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010) and a 2007 Rising Star from StarChefs.com. Chef Mario Batali chose Acheson as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs. In addition to running three restaurants and a wine shop, Acheson is writing a cookbook titled A New Turn in the South: The Cuisine of Hugh Acheson. This book is to be published by Clarkson Potter in the fall of 2011.
Pre-Order Hugh’s Cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen.
Available October 18th.
Food that makes you feel good and smells even better. I swear, you will be going back for more! Here's what some of the book looks like if you need a nudge!
All in all a fantastic book I can garentee that you will love it! Please go to:
www.amazon.com
to buy the book and if you would like a signed copy please go to
www.hughacheson.com.
Let me know what you think!
-Heather
