A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson is a cookbook that I’ve had for awhile now and barely used. It does have a good deviled egg recipe (which I will share later), but there wasn’t much else in it that really jumped out at me. I decided to give it a closer reading, and I got a little annoyed because the author seemed to have some real hipster tendencies. Of course a lot of cookbook authors (especially chefs), like to talk about how you have to use the best (read: expensive and hard to find) ingredients, but Acheson even chastises people who buy cut up cauliflower at the grocery store. I mean, I probably wouldn’t buy that because of the cost, but I really doubt cauliflower tastes any different if it’s cut up at the grocery store or at your house. And if you are eating cauliflower, I would say that’s a win. Anyway, I was complaining about this book to my husband. He picked it up and started reading out loud recipe titles that were appealing to him, so I decided to give this book another try.
Hugh Acheson is the chef and owner of two restaurants in Athens, Georgia and three in Atlanta. He was actually raised in Ottawa, Canada, so there are a few strange things in this cookbook that come from his Canadian roots. On his website, it states that “Hugh developed a style of his own forging together the beauty of the South with the flavors of Europe.” Well, that sure sounds good!
Despite my original hesitation about this cookbook, I did find a recipe that was pretty easy to make and quite delicious. Come back later in the week for more details!