farm-to-table cookbook

I picked up this cookbook (A New Turn in the South) on sale at West Elm a couple of days ago ... it was quite the deal as I got it for $12.95. I quickly flipped through it, saw about 5 recipes I liked the looks of, so I figured it was worth $12.95. When I got it home and really got a look at it, I was so glad I purchased it. It is filled with delicious sounding/looking recipes. The author, Hugh Acheson, focuses on local first and organic second and that focus is evident in his recipes. I am technically in the South now, and I have already found that I have access to several local produce sources ... including produce from Florida and Georgia. 

I really enjoyed the cooking and food philosophies Acheson worked in to this cookbook, from his perspective on local food and community to when he explores vinegar and why it gets a bad rap. 

Reading about Acheson and visually consuming his cookbook, I really want to visit his restaurants in Athens, Georgia. From a design and business standpoint, I really appreciate the hip branding of his restaurants: Empire State South (my favorite), The National, and 5&10. I would love to visit any one of the three...

{images from Empire State South's, The National's, and 5&10's websites, respectively}

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