Hugh Acheson's first book just got the James Beard Award for Best American Cookbook, and the chef is already working on a second one. Publishers Marketplace announces that it will feature recipes "accessible to the home cook, organized by seasonal ingredients, and focused on produce easily sourced from farmers markets, CSAs, and within the local community." It's slated for publication by Clarkson Potter in Fall 2014.
About the book, Acheson says, "[It's] meant to answer the multiple questions I get from people around the contents of our local CSA box... the most common being, 'What the heck do I do with kohlrabi?' It will be vegetable focused with some use of meats and seafood, but moreso a celebration of the versatility of veggies. The book will continue to discuss the role that food has in my community and be accompanied by many more doodles (not art, just doodles)." The cookbook will have photographs by Georgia local Rinne Allen, who also worked with the chef on his first book.
Acheson lives in Athens, GA, and is chef/partner of Five & Ten and The National there as well as at Empire State South in Atlanta. His philosophy for provisioning is "local first, sustainable second, and organic third." His first book, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, centered on bold flavors and fresh ingredients. He also won the James Beard Award for Best Chef in the Southeast this week.
· Publishers Marketplace [Official Site]
· Acheson and Edge Take James Beard Awards [-EATL-]
· Acheson and Hopkins Tie for Best Southeastern Chef [-EATL-]
· All Previous Hugh Acheson Coverage [-EATL-]
[Photo courtesy Hugh Acheson]