Acheson, Hugh. Allen, Rinne (Photography). The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. NY: Clarkson Potter/ Publishers. 2015.
Born of a neighbor’s question on what to do with kohlrabi, along with a desire to live and support locally, chef Hugh Acheson tackles and shares many recipes for regionally grown vegetables and fruits. Usually with three simpler recipes for each item as well as a more complex and detailed recipe, The Broad Fork encompasses vegetables and fruits generally found at farmer’s markets, ingredients readily available, but also some more obscure items, all making for an interesting and educational opportunity. Gorgeous photographs accompany most recipes with easy to understand and follow directions, set up according to seasons.
A PENNY FOR MY THOUGHTS:
Stunning! Not only wonderful as a cookbook but beautiful as a coffee table book too! Though I do not plan on using each recipe (due to availability, taste and time), there are several, no actually many, recipes which I will utilize often. Running to the farmer’s market upon receiving and opening this book, just the concept of eating more vegetables and fruits, especially in new and creative manners, is exciting! (Slow-cooker apple butter, chilled avocado soup, radish and cucumber sandwiches are a few of the favorites…so far!) Excellent to give as a gift or for personal use, this cookbook will grace my counter frequently. Bon appetit!!
5 (out of 5) pennies
*I received a complimentary copy of The Broad Fork from Blogging For Books for my honest review*