The Best Cookbooks to Buy From Atlanta Chefs and Restaurants – Eater Atlanta

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For Atlantans who miss the pleasures of dining out and now find themselves cooking at home more, consider purchasing cookbooks by some of the city’s best chefs. From Atlanta chefs Anne Quatrano, Steven Satterfield, and Hugh Acheson, to Asha Gomez, Todd Richards, and Kevin Gillespie, add these cookbooks to the collection and explore the culinary diversity found in Atlanta and throughout the South at home.


My Two Souths: Blending the Flavors of India Into a Southern Kitchen

Asha Gomez’s first cookbook is beautifully written, with a wide range of recipes that show off her particular brand of cooking. With a focus on the parallels between the American South and Southern India, Gomez highlights ingredients, culinary techniques, and food traditions from across both places she calls home. Try the country captain, Kerala fried chicken, or vivid tomato and cheese pie, and don’t miss her recipe for three-spice carrot cake. The chef’s second book, I Cook in Color, comes out in October 2020, and is currently available for pre-order.
Buy: Bookshop | Amazon

The Broad Fork: Recipe for the Wide World of Vegetables and Fruits

This second cookbook from Georgia chef Hugh Acheson is broken down by season and ingredient, making it the perfect book for browsing. Not sure what to do with the extra sweet potatoes or head of cabbage in your CSA box? Pick up this book and flip through for plenty of inspiration, plus the fun, sharp insights Georgians — and anyone who’s seen Acheson on Top Chef or follows him on Twitter — have become accustom to from the chef. For the same smart writing, with bonus doodles from Acheson, grab his first book, A New Turn in the South. It’s Acheson’s ode to his style of Southern cooking, more global, less stuffy, and full of flavor. Or check out his pickle, slow cooker, or sous vide cookbooks.
Buy: The Broad Fork on Bookshop | Amazon | Hugh Acheson’s website

Root to Leaf: A Southern Chef Cooks Through the Seasons

Steven Satterfield’s menus at Miller Union have always been known for “celebrating vegetables,” even when the rest of the city was hooked on infusing cocktails with bacon fat and hyping up off-menu burgers. Satterfield’s cookbook offers the same approach: vegetable-forward cooking for vegetarians and omnivores alike, emphasizing flavor, technique, and seasonal ingredients. Buy the book for Satterfield signatures, like the farm egg in celery cream, but read on because it will make you a better and more thoughtful on-the-fly cook.
Buy: Bookshop | Amazon

Summerland: Recipes for Celebrating With Southern Hospitality

Veteran restaurateur chef Anne Quatrano runs some of the city’s best known restaurants — from fine dining Bacchanalia to sandwich staple and market Star Provisions — and she runs the farm Summerland, which provides produce and more for her restaurants. In Summerland, the cookbook, Quatrano brings her decades of cooking and entertaining experience to the front; the book is divided into sections, each focused on a different seasonal celebration. It serves just as much as aspirational or escapist reading about Quatrano’s idyllic life on the farm as it does a compendium of cook-at-home recipes.
Buy: Amazon

The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks

Co-authored by the legendary Southern chef Edna Lewis and former Watershed chef Scott Peacock, this classic channels the pair’s friendship and kitchen expertise into the pages of a cookbook. The book showcases the vast styles of cooking found throughout the South in its recipes, including dishes inspired by Native American, African, and Caribbean cooking. This is a must-have for any Southern cookbook collector from two James Beard Award-winning chefs.
Buy: Bookshop | Amazon | Barnes & Noble

Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen

Before the pandemic hit, you’d be hard pressed to drive by an Atlanta-area Taqueria Del Sol at peak mealtime hour and not see a line winding out the door. And now that we’re all staying at home, we’re lucky to have executive chef Eddie Hernandez’s cookbook, which includes many of the recipes diners know and love from his chain of restaurants. Look for fried chicken or Nashville hot tacos, chunky guacamole, green chile stew, enchilada casserole, and more.
Buy: Bookshop | Amazon

Soul: A Chef’s Culinary Evolution in 150 Recipes

Rooted in soul food, Todd Richards’s cookbook explores Southern recipes through many lenses. Weaved through with stories about foodways, African-American history, and the chef’s own life, the book’s wide range of recipes features dishes like smoked catfish dip, collard green pesto and collard green ramen, curried broccoli salad, fried chicken gizzards, and blueberry fried pies.
Buy: Bookshop | Amazon

Everyday Korean

Co-written by Kim Sunée and Atlanta chef Seung Hee (Korean Fusion on Instagram), this cookbook blends traditional Korean flavors and cooking techniques with ingredients easily found at the local neighborhood market, grocery store, or online. The book include tips for building up Korean pantry items, beer, wine, and soju pairings, and recipes for making everything from bulgogi and japchae (sweet potato noodles), to kimchi-bacon mac and cheese.
Buy: Bookshop | Amazon | Seung Hee’s “Korean Fusion” website

Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border

Texas-born serial restaurateur Ford Fry has a whole host of restaurants in the Atlanta area serving everything from seafood to Italian fare. But Tex-Mex is where his heart is, and it’s the subject of his first cookbook. A cheerful, colorful reference book, Tex-Mex features approachable recipes for everything from chilaquiles and puffy tacos to breakfast salsa and horchata.
Buy: Bookshop | Amazon

Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts

Atlanta native and Kyma chef and owner Pano I. Karatassos wrote his first cookbook in 2018, and it’s filled with recipes inspired by his upbringing and Greek background. The cookbook combines recipes from his grandmother (“Yiayia“), who lived with the family and taught Karatassos what he calls the “fundamentals of Greek cuisine.” Expect traditional meze dishes like tabbouleh, tzatziki, and hummus, along with larger, family-style dishes in the book. The chef’s cousin Sofia Pepera (a wine expert from Athens, Greece) provides pairings or grape recommendations for each recipe, too.
Buy: Amazon | Barnes & Noble | Chef Karatassos’s website

Fire in My Belly

A Top Chef fan favorite, Atlanta chef and restaurateur Kevin Gillespie has written a cookbook which taps into his wit and Southern charm. The book features 120 recipes that attempt to make cooking like a chef accessible and fun for the home cook and includes cheeky chapters like “Junk Food — The Best Worst Food You’ve Ever Had”, “Some Like it Hot”, and “Foods You Thought You Hated”.
Buy: Bookshop | Amazon | Red Beard Restaurants website


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