The Broad Fork: Recipes for the Wide World of Vegetables and Fruits by Hugh AchesonMy rating: 4 of 5 stars
Publication Date: May 2015 by Clarkston Potter
Source: Blogging for Books review copy
In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.
This is a great cookbook if you get vegetables from a CSA (or something similar) and don't quite know what to do with them. It doesn't have every vegetable included, but there are some ideas for some less common veggies. And some fresh ideas for more common ones, like broccoli and carrots, too. I've been trying to eat vegetarian lately, and was hoping this would give me more ideas for meatless meals, but a lot of the main dishes included meat, relegating the meatless recipes to side dishes. There were a few in there that I will definitely try, though.
It's also a beautiful book with tons of pictures of the recipes. I love this, because it's always nice to know what your recipes are supposed to look like. Not every recipe includes a picture, but most do. I was glad to add this cookbook to my collection, as it does have some great recipes and ideas.
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