The Broad Fork: Recipes for the Wide World of Vegetables and Fruits: A Cookbook
May 2015 · Clarkson Potter
Ebook
336
Pages
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About this ebook
From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.
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.
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.
About the author
Hugh Acheson is the chef/partner of the restuarants Five & Ten, The National, The Florence, and Empire State South, named restaurant of the year by Atlanta Magazine. He is winner of two 2011 James Beard Awards for Best Chef Southeast and Best American Cookbook, has been featured in numerous food and wine publications, and appears on Bravo's Top Chef as a judge. Hugh is the author of A New Turn in the South and Pick a Pickle. He lives in Athens, Georgia, with his wife and two children.
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