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The Broad Fork: Recipes for the Wide World of Vegetables and Fruits: A Cookbook

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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.

Product Features

  • Clarkson Potter Publishers

2 thoughts on “The Broad Fork: Recipes for the Wide World of Vegetables and Fruits: A Cookbook”

  1. Great for the intermediate/advanced cook This is a beautifully put together book, and for advanced cooks it would be great. I was a little disappointed because I had heard about the book and had a different idea of what I was getting. Many of the ingredients are difficult to get unless you live in a large metro area. Recipes are often quite involved. So yes, a great book but for an advanced cook or someone with enough time to really do these recipes.I loved the pictures and information on the types of vegetables. I loved…

  2. Want great tips on how to work more veggies into your family’s diet? This is the book for you! This is not a vegetarian cookbook: it’s an invaluable resource for those of us who want to work more veggies and fruits into our family’s diet. In fact, dozens of recipes pair vegetable sides with meat and other animal products: lamb, pork, ham, veal, venison, chicken, lobster, crab, shrimp, trout, scallops, octopus, and eggs. The author even tells us how to make our own liverwurst.Chef Acheson may be a multiple James Beard award winner, but, in this book, he’s focused on…

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