Owner of several restaurants and a wine shop, and named Best New Chef by Food & Wine, Hugh Acheson shares 120 recipes of his adventurous and distinctive flavors. You'll find libations, seasonal vegetables that take a prominent role, and prized sides. Hugh's recipes include Oysters on the half shell with cane vinegar and chopped mint sauce; Chanterelles on toast with mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and crisped bork belly with citrus salad; Fried chicken with stewed pickled green tomatoes, with chile and mint, served with Riesling; and Lemon chess pies with blackberry compote. The book is full of Hugh's own curious and eclectic personality. Its pages are a mix of extraordinary photography, and pages layered with his own quirky writing and sketches.