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A New Turn in the South: Southern Flavors Reinvented for Your Kitchen Hardcover – October 18, 2011


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A New Turn in the South: Southern Flavors Reinvented for Your Kitchen + Smoke and Pickles: Recipes and Stories from a New Southern Kitchen + Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some
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Product Details

  • Hardcover: 304 pages
  • Publisher: Clarkson Potter (October 18, 2011)
  • Language: English
  • ISBN-10: 0307719553
  • ISBN-13: 978-0307719553
  • Product Dimensions: 10.2 x 8.3 x 1.3 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #47,142 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Sample Recipe from A New Turn in the South: Roasted Carrot and Beet Salad

The beautiful beets and carrots harvested at the same time in the early fall by our local farm supplier inspired this recipe.

Feta is a brined sheep’s-milk or cow’s-milk cheese made in many places, but the European Union recently mandated that only feta from Greece can be called “feta” so we’ll start to see a bunch of “Greek-Style Salad Cheeses” in grocery stores. My favorite feta, Valbreso, is from France, is 100 percent sheep’s milk, and is for sale at Kroger in Athens, Georgia. If I can get it in Athens, chances are good your neighborhood grocer has it. If you live in a very isolated place, then order your feta from Amazon.com.

Vinaigrettes need balance and should be made with the other salad components in mind. If you are dressing salty feta, scale back on the salt content in the dressing.

Serves: 6

1 teaspoon salt
1 pound baby carrots, peeled, 1/2 inch of green top left on
1 pound baby beets, cleaned but not peeled
1/4 pound feta
1 tablespoon extra-virgin olive oil
1/4 cup Cumin Vinaigrette (recipe follows)
1 cup pulled fresh flat-leaf parsley leaves

Preheat the oven to 450°F.

Bring a large pot of water to a vigorous boil, add 1/2 teaspoon of the salt, then add the carrots. Blanch for 1 minute and remove to a bowl of ice water to stop the cooking. Once cool, remove and set aside.

Place the beets in a large pot of cold water. Bring to a boil, add the remaining 1/2 teaspoon of salt, and simmer until the beets are tender. Strain the beets and peel them using paper towels to rub off the skin. This is easier when they are still warm.

Crumble the feta and set aside.

Toss the carrots with 1/2 tablespoon of the olive oil and place them on half of a rimmed baking sheet. Toss the beets with the remaining olive oil and place on the other half of the baking sheet. Roast for 15 minutes.

Remove the beets and carrots from the oven and place in separate bowls. Add 1 tablespoon of the vinaigrette and 1/2 cup of the parsley to the beets and toss. Add 1 tablespoon of the vinaigrette, the remaining parsley, and the feta to the carrots and toss. Divide the carrots evenly among 6 plates. Then divide the beets evenly among the plates and gently mix with the carrots. Drizzle with a touch more of the vinaigrette.

Cumin Vinaigrette
Makes 3/4 cup
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
2 teaspoons sherry vinegar
1 teaspoon cumin seeds, toasted in a dry pan and then pulverized
1 tablespoon finely chopped fresh mint
Salt and freshly ground black pepper

Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.


Review

“Hugh is one of the small handful of truly great chefs working in the South today who understands the importance of building and maintaining a bridge between tradition and innovation. His dishes may seem a bit like R.E.M. songs in that they are thoughtful, geo-specific, crafty, smart, and all about pure pleasure. But the dishes, both new and old, all whistle Dixie in a way that honors the true magnificence of the last real regional cooking in the United States. A random selection of any twelve recipes in this book, from cocktails to mains, sides, and all the way to desserts, could easily make up a greatest hits of a fine chef. This book is simply a perfect way to understand and to make delicious and simple American food, refracted through the spectacular prism of the modern South.  Hugh is a modern master and one of my heroes.”
—MARIO BATALI
 
“It’s rare to find a chef's cuisine and his place—Athens, GA—so in step with each other: unmistakably Southern and yet unlike anywhere else in the South. That A New Turn in the South brings Hugh’s extraordinary kitchen sorcery into our home kitchen is nothing short of a miracle!”
—MATT AND TED LEE
 
“Hugh shares his love for his adopted homeland in heartfelt stories and odes to favored ingredients. This beautifully designed book lives up to its name with new turns on classics and inventive riffs on regional favorites. It will have readers swooning and cooks inspired for years.”
—MARTHA FOOSE
 
“I love the way Hugh has articulated his South, which is all about the simple, tasty, friendly treasures in life, of a people and their culture. A beautiful book!”
—JOHN BESH
 
“Hugh is one of the smartest and best cooks I know. I would happily eat his food every day.”
—SCOTT PEACOCK
 
A New Turn in the South will bring Hugh’s smart, delicious cooking and love of seasonal ingredients to any kitchen.”
—ANDREA REUSING
 
“I love Hugh’s book because it shows that Southern food has evolved beyond the expected, into a new Southern food—embracing cultures from around the globe while staying true to the ingredients at the root of Southern cooking.”
—DONALD LINK
 
“Hugh is an eloquent, intellectual spirit who cares deeply for food and its impact on a community. He combines classic French technique with a Southern sense of place, using unique Southern ingredients in a fresh, innovative style.
—FRANK STITT

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Customer Reviews

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It will make you crave good food.
Dr. Wilson Trivino
All were very easy to follow, upscale but approachable, absolutely delicious and used ingredients that were easy to procure.
S. Mattics
Full color pictures also accompany some of the recipes.
Alla S.

Most Helpful Customer Reviews

15 of 17 people found the following review helpful By Alla S. VINE VOICE on November 21, 2011
Format: Hardcover
In "A new turn in the south" by Hugh Acheson, the author--a restaurant owner and a food lover--shares his favorite Southern recipes. As Acheson starts the book, he confesses that even though he is Canadian, he has spent a third of his life in the South and is in love with Southern cooking.

The cookbook is divided by the following categories: libations (drinks), snacks, soups/salads, first courses, from seas and streams (seafood), things with wings, red meats, sides: vegetables/grains/taters, pickles/put-ups/pantry items, and whipped cream and other delights. Full color pictures also accompany some of the recipes.

Some of the recipes in this book include: pan roasted pork chops, pickled shrimp, chicken stock, bacon vinaigrette, oysters with sauces, oatmeal chocolate chunk cookies, pear and pecan flip cake, southern carbonara pasta, salmon with marinated vegetables, lobster pie, roasted potato salad, and veal sweetbreads. The recipe most memorable for me is the country ham with chilied mango recipe, which includes the author's photographed section on how to cut a mango. That was pretty creative. I picked this book up expecting to learn some recipes by a home cook, and was not disappointed. Overall, a nice southern cooking cookbook.
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13 of 15 people found the following review helpful By S. Mattics on December 21, 2011
Format: Hardcover
I highly recommend checking out "A New Turn in the South" if you enjoy cooking. I have already tried a few recipes: Ribeye with Stewed Morels, Succotash, and Smothered Pork Chops with Chantaerelles. All were very easy to follow, upscale but approachable, absolutely delicious and used ingredients that were easy to procure. Usually I find that it takes a couple attempts to get the recipe locked in , but these came out great the first time. Can't wait to try a few more, next up is Braised Short Ribs with Hominy Stew! Best thing to happen to Southern Cuisine since the invention of biscuits and gravy!
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8 of 10 people found the following review helpful By Sylvia P Harrison on January 21, 2012
Format: Hardcover Verified Purchase
Finally a real gourmet southern cookbook!! I like Paula Dean, but not all southern cooking if fried with 2 sticks of butter! Hugh takes the best of the south, our vegtables, seafood and regional favorites and brings them up to gourmet level. Many of his recipes are similar to what I grew up eating.... but elevated and refined. Pickled shrimp is a favorite of mine and his recipe made my version even better. Thanks Hugh! Also the fact that I am from SC and you lived in Clemson just sealed the deal that this is now my favorite cookbook of all time. If you are making recipes from Southern Living or other Junior League cookbooks. STOP. Try this cookbook to bring your dishes to a new level. Recipes are not that complicated, but require some prep. But well worth the trouble.
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17 of 23 people found the following review helpful By Eric Orbock on October 18, 2011
Format: Hardcover
As a longtime fan of Hugh Acheson's cooking, I have for years eagerly awaited his first cookbook. With each great meal eaten at Five & Ten and Empire State South, my anticipation - and expectations - for the book increased.

A New Turn in the South is visually stunning, with both wonderful illustrations and Rinne Allen's richly detailed photographs.

More importantly from a home cook's perspective, the recipes are accessible while also including lavish detail that allows the reader to have a greater understanding of both ingredients and technique. A New Turn in the South makes for both great reading and great cooking.

While it's often said that a chef's dishes offer a window to his or her soul, Hugh takes this one step further. He poignantly writes not only of his cooking philosophy but also of his life philosophy.

Hugh's words, along with Bertis Downs' foreword, capture the essence of why Athenians consider Hugh to be a local treasure.

A New Turn in the South exceeded my high expectations and I believe that, over time, it will become my most dogeared and food stained cookbook.
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3 of 3 people found the following review helpful By J. Place on March 30, 2012
Format: Hardcover
I absolutely love this cookbook and it's become my new standby...I pull it off the bookshelf first when I'm looking for something creative but not so complicated that it takes a degree from the CIA to pull the recipe off. Hugh has a way of taking what we already cook and making it more interesting, without forcing you to source ingredients from the far corners of the world.
My hands-down favorite in the book is Cane Vinegar Chicken with Pearl Onions, Orange and Spinach. The cane vinegar is available at almost any Asian grocery store...when you buy your first bottle to make this recipe, go ahead and buy several because you're going to love it! My kids ask for it every week now, I've made it for friends who now own "A New Turn in the South" because of this recipe alone.
The deviled egg recipe is fabulous, definitely try garnishing them with his Pickled Shrimp. The Risotto with Okra, Country Ham, Boiled Peanuts and Ramps is one of the best risottos I've ever eaten.
I'm a southern girl who hasn't lived in the south for years and I miss the food from my childhood. This cookbook brings back all those old recipes and memories but elevates them to a level worthy of 2012 and my older, more sophisticated palate. I can't wait for Hugh's next cookbook!
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3 of 3 people found the following review helpful By Craig Shannon on February 11, 2012
Format: Hardcover Verified Purchase
A chef inspired neighbor recommended this cookbook . Get it! This is now a go to cookbook for us & not a same same book. For something different (at least uncommon here in Colorado), try the collard greens pg. 222, amazing! Have substituted Swiss chard & still a great healthy side.
Book is written in a cool format.
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