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About Hugh Acheson
Hugh Acheson is the chef/partner of the Georgia restaurants 5 & 10 and The National located in Athens, Empire State South in Atlanta, and The Florence in Savannah. Born and raised in Ottawa, Canada Hugh started cooking at a young age and decided to make it his career after taking a very long time to realize that academics weren't his thing. 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, and 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 Chef Danko's namesake restaurant, where he found a love of the simple, pure and disciplined, which guided him when opening his own restaurants in the years to follow.
Hugh's cookbook titled A New Turn in the South: Southern Flavors Reinvented for Your Kitchen published by Clarkson Potter, hit the bookshelves on October 18th, 2011 and won the award for Best Cookbook in the field of "American Cooking" by the James Beard Foundation in 2012. With inviting and surprising photography full of Hugh's personality, and pages layered with his own quirky writing and sketches, Hugh invites you into his community and his very creative world of food, and to add new favorites to your repertoire.
His second book, Pick a Pickle: 50 recipes for Pickles, Relishes, and Fermented Snacks, is a pickling swatchbook and handy kitchen reference guide.
Hugh's third book, The Broad Fork: Recipes for the Wide World of Vegetables and Fruits published by Clarkson Potter, is due out in May of 2015. It's a vegetable-centric look at cooking through the seasons.
Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine's Best New Chef in 2002 and winner for Best Chef Southeast by the James Beard Foundation in 2012. In 2010 Hugh competed on Bravo's Top Chef Masters: Season 3. He currently serves as a judge on Top Chef.
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Books By Hugh Acheson
NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE
Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.
The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.
Praise for Sous Vide
“High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly
“A master class on nourishing yourself.”—The Atlanta Journal-Constitution
IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION AND WIRED
Acclaimed chef, TV star, and dedicated father Hugh Acheson taught his teenage daughters that cooking is an essential life skill. But he also knew that people don’t need to know how to cook like a chef to feed themselves and their friends. Really, they only need to learn a handful of skills to enjoy a lifetime of cooking.
So, in How to Cook, Hugh distills the cooking lessons that everyone should master into twenty-five basic building blocks: easy-to-grasp recipes that can turn anyone, young or old, into a confident home cook. Each of these recipes teaches a fundamental skill, such as roasting or whisking together a classic vinaigrette, and each stands alone as a stellar back-pocket basic. After laying the groundwork, How to Cook then offers recipes that expand on these foundations, whether it’s remixing the flavors of one of the basic recipes, or combining a couple of them, to show you how you can produce a lifetime’s worth of dishes.
How to Cook is the book Hugh is going to give his kids when they leave home, knowing that with these 100 recipes, they’ll be prepared to feed themselves for the rest of their lives.
Hugh celebrates America's old countertop stalwart with fresh, convenient slow cooker recipes with a chef's twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There's even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.
In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients—from kohlrabi to carrots, beets to Brussels sprouts—demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.