Chef Hugh Acheson talks to Atlanta magazine about his upcoming (and unnamed) Italian restaurant in Savannah and cookbooks he's working on: "I have two cookbook deadlines—one was a couple of days ago—for a small pickle book. The second is cooking for your CSA box, focused on vegetables obviously, that will come out in about 1 1/2 years." He also wants to do "a Southern food topics quarterly magazine with canning or moonshine essays." In addition: "Season 11 of judging Top Chef starts soon." [Atlanta]
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