Georgia Magazine - February 2012 - (Page 22)

Cookbooks we love These new editions will spice up your kitchen SARAH DORIO H BY DEBORAH GEERING ome cooks love their cookbooks. Professional chefs do too. But the difference between us is that the pros are good at keeping their collections up to date. We home chefs tend to Chef Hugh Acheson fall into ruts, turning again and again to the same well-loved volumes. There’s nothing wrong with playing favorites. But ev“A New Turn in the ery once in a while, it’s good to try something new. South: Southern So, in the spirit of self-improvement, we compiled Flavors Reinvented for a short list of cookbooks worthy of your bookshelf and Your Kitchen” your kitchen counter. Then we asked the authors of a by Hugh Acheson (Clarkfew of those new classics (coincidentally, all with the son Potter, 2011). word “new” in the title)—Hugh Acheson, author of “A A native Canadian, New Turn in the South”; Sheri Castle, author of “The New Acheson always serves Southern Garden Cookbook”; and Sandra Gutierrez, auup a twist on Southern thor of “The New Southern-Latino Table”—which of the fare at his celebrated recently published cookbooks they were reading this farm-to-table restaurants, Five & Ten and the winter. Because everyone knows that, just like any juicy National in Athens, and Empire State South in Atlanta. novel, a mouth-watering cookbook should be read from “My favorite type of Southern chef can renew the cover to cover. familiar. That’s what Hugh did in this ﬁne book. The Below are a few of our new favorite cookbooks and recipes have a solid Southern pedigree, but feel fresh, a sampling of their recipes. Be sure to go online to our creative and inviting,” Castle says. digital edition, beginning on page 24A, for more about these great cookbooks and tasty recipes. COPYRIGHT © 2011 BY SHERI CASTLE. PHOTOGRAPHS © 2011 BY STEWART WALLER. USED BY PERMISSION OF THE UNIVERSITY OF NORTH CAROLINA PRESS. WWW.UNCPRESS.UNC.EDU “The New Southern Garden Cookbook: Enjoying the Best From Homegrown Gardens, Farmers’ Markets, Roadside Stands, and CSA Farm Boxes” by Sheri Castle (University of North Carolina Press, 2011). This homage to Southern produce walks the reader through more than 300 recipes featuring the best the South has to offer, from apples to zucchini. Along the way, one is likely to discover creative new ways to prepare old favorites: Blackberry and Oatmeal Breakfast Brulee, for instance, or Stirred Corn and Seared Sea Scallops with Lime Sauce (Castle’s personal favorite). More online at www.georgiamagazine.org GEORGIA MAGAZINE Sheri Castle 22 http://WWW.UNCPRESS.UNC.EDU http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - February 2012

Georgia Magazine - February 2012
Contents
Viewpoint
Mailbox
Georgia News
Clendar of Events
Currents
My Georgia
The lift that launched a legacy
Vistas of sand
Georgia Gardens
Georgia Cooks
Snapshot

Georgia Magazine - February 2012