From Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry.
Simply fan out the pages for recipes including: Classic Bread 'n' Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomoato Relish, Classic Cabbage Kimchi, and more!
Hugh Acheson is the chef/partner of the restuarants Five & Ten, The National, The Florence, and Empire State South, named restaurant of the year by Atlanta magazine. He is a five time James Beard nominee and 2012 winner for Best Chef Southeast, has been featured in numerous food and wine publications, and appears on Bravo's Top Chef as a judge. Hugh is the author of The Chef and the Slow Cooker, The Broad Fork, A New Turn in the South, and Pick a Pickle. He lives in Athens, Georgia, with his wife and two children.
View titles by Hugh Acheson
From Hugh Acheson's Southern kitchen, a swatchbook containing 50 tangy pickle, condiment, relish, and fermented recipes, to put up seasonal produce and fill the pantry.
Simply fan out the pages for recipes including: Classic Bread 'n' Butter Pickles, Icebox Dill Pickles, Pickled Peaches, Classic Chow Chow, Green Tomoato Relish, Classic Cabbage Kimchi, and more!
Hugh Acheson is the chef/partner of the restuarants Five & Ten, The National, The Florence, and Empire State South, named restaurant of the year by Atlanta magazine. He is a five time James Beard nominee and 2012 winner for Best Chef Southeast, has been featured in numerous food and wine publications, and appears on Bravo's Top Chef as a judge. Hugh is the author of The Chef and the Slow Cooker, The Broad Fork, A New Turn in the South, and Pick a Pickle. He lives in Athens, Georgia, with his wife and two children.
View titles by Hugh Acheson
