Georgia chef Hugh Acheson's just won a Beard Award for his first book, and he already has a deal for a second one. Acheson tells Eater Atlanta, "[It's] meant to answer the multiple questions I get from people around the contents of our local CSA box... the most common being, 'What the heck do I do with kohlrabi?'" Out from Clarkson Potter, Fall 2014. [Eater Atlanta]
Filed under: