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The Broad Fork: Recipes for the Wide World of Vegetables and Fruits: A Cookbook
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.
336 pages, Hardcover
First published May 12, 2015
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Displaying 1 - 30 of 41 reviews
July 28, 2015
The Broad Fork: Recipes for the Wide World of Vegetables and Fruits by Hugh Acheson is a big, beautiful cookbook filled with very doable recipes. It is 335 pages long and loaded with recipes. Each page doesn’t just contain one recipe, sometimes there are two or even three recipes on a page. Most, but not all of the recipes are accompanied with a gorgeous drool-worthy photo.
First of all, let me begin by saying that this book totally won me over with the inside cover which read, “What the hell do I do with kohlrabi?” That was such a perfect opener that I went on to read the introduction, which is something I don’t always do. There I learned that Hugh Acheson is a chef in Georgia, who owns multiple restaurants. He is also a member of a CSA, which is another reason this book is so useful. I also belong to a CSA and I am always looking for recipes to use whatever fruits and veggies arrive in my basket.
The book is organized by four seasons – roughly how they fall in his area of Athens, Georgia. Each fruit or veggie typically has four recipes – three quick and easy and one a little more complex. So, there is a something for everyone.
The first season covered is fall. I marked several things to try:
Slow Cooker Apple Butter; Roasted Figs with Pecorino Romano and Frisee; Kohlrabi Salad with Pecans, Lime, Paprika and Marjoram; Butter Lettuce Roasted Cauliflower and Brussels Sprouts; and Roasted Sweet Potatoes with Lime, Queso Fresco, Chiles, and Cilantro.
Next up is Winter:
Pickled Chard Stems; Cast-Iron Broccoli with Anchovies and Olives; Eggs in a Hole, Crisped Brussels Sprout Leaves, and Shaved Gruyere; Cauliflower Gratin; Sautéed Flwoering Kale with Garlic and Lemon; and Sautéed Parsnips with Country Ham, Parsley, and Basil.
Spring:
Pickled Shrimp, Crips Artichokes, and Butter Lettuce; Wilted Arugula with Raisins and Capers; Roasted Poblano and Pecan Guacamole; Classic Cabbage Kimchi; Pickled Fennel; Steamed New Potatoes with Green Garlic; Poached Shrimp over Radishes with Salsa Verde.
Summer:
Buttered, Roasted Summer Squash with Basil; Blackberry Vinegar; Raspberry Cobbler with Drop Biscuit Topping; Grilled Corn Salad with Chiles, Basil and Lime; Chile-Mint Sautéed Cucumbers; Honeydew Agua Fresca; Sautéed Catfish with Cantaloupe, Lime, and Cilantro Salsa; Pickled Pepper and Feta Salad with Chickpeas, Olives, Raisins, Orange and Mint; Tian of Squash, Zucchini, Tomato, and Basil.
There is something for everyone in this cookbook, from simple to a bit more complex. I can already tell that this is going to be one of my most used cookbooks, especially during my CSA season. There was so much more that I marked to try – I would have had to type in the whole book practically!
I received this book from Blogging for Books for review. Opinions are my own.
First of all, let me begin by saying that this book totally won me over with the inside cover which read, “What the hell do I do with kohlrabi?” That was such a perfect opener that I went on to read the introduction, which is something I don’t always do. There I learned that Hugh Acheson is a chef in Georgia, who owns multiple restaurants. He is also a member of a CSA, which is another reason this book is so useful. I also belong to a CSA and I am always looking for recipes to use whatever fruits and veggies arrive in my basket.
The book is organized by four seasons – roughly how they fall in his area of Athens, Georgia. Each fruit or veggie typically has four recipes – three quick and easy and one a little more complex. So, there is a something for everyone.
The first season covered is fall. I marked several things to try:
Slow Cooker Apple Butter; Roasted Figs with Pecorino Romano and Frisee; Kohlrabi Salad with Pecans, Lime, Paprika and Marjoram; Butter Lettuce Roasted Cauliflower and Brussels Sprouts; and Roasted Sweet Potatoes with Lime, Queso Fresco, Chiles, and Cilantro.
Next up is Winter:
Pickled Chard Stems; Cast-Iron Broccoli with Anchovies and Olives; Eggs in a Hole, Crisped Brussels Sprout Leaves, and Shaved Gruyere; Cauliflower Gratin; Sautéed Flwoering Kale with Garlic and Lemon; and Sautéed Parsnips with Country Ham, Parsley, and Basil.
Spring:
Pickled Shrimp, Crips Artichokes, and Butter Lettuce; Wilted Arugula with Raisins and Capers; Roasted Poblano and Pecan Guacamole; Classic Cabbage Kimchi; Pickled Fennel; Steamed New Potatoes with Green Garlic; Poached Shrimp over Radishes with Salsa Verde.
Summer:
Buttered, Roasted Summer Squash with Basil; Blackberry Vinegar; Raspberry Cobbler with Drop Biscuit Topping; Grilled Corn Salad with Chiles, Basil and Lime; Chile-Mint Sautéed Cucumbers; Honeydew Agua Fresca; Sautéed Catfish with Cantaloupe, Lime, and Cilantro Salsa; Pickled Pepper and Feta Salad with Chickpeas, Olives, Raisins, Orange and Mint; Tian of Squash, Zucchini, Tomato, and Basil.
There is something for everyone in this cookbook, from simple to a bit more complex. I can already tell that this is going to be one of my most used cookbooks, especially during my CSA season. There was so much more that I marked to try – I would have had to type in the whole book practically!
I received this book from Blogging for Books for review. Opinions are my own.
April 20, 2017
OK...gotta admit that I love getting fun and unique cookbooks when they are on sale. This one was a great buy. Lots of unique recipes with veggies I have never heard of. Definitely will be trying some new stuff.
I also loved this author's sense of humor. He had some great one liners in there.
I also loved this author's sense of humor. He had some great one liners in there.
December 29, 2022
I am so excited to try some of the recipes in this book. There's some great descriptions of the different foods and as I checked out this book to figure out what to do with kohlrabi, the very first page had me laughing.
We're planning for more veg in the garden next spring.
We're planning for more veg in the garden next spring.
January 28, 2019
Acheson tries to strike a balance between fresh, local, healthy food and low stress, low key cooking that encourages engagement with farmers without making cooking seem like a “sport of the Jedi”, to use his words. And, he wants to do this with southern food, which many have come to regard as unhealthy. And, to some extent, the book walks that fine line with fresh oriented recipes that don’t require specialty ingredients or hours of time. But many of the recipes do require specialty ingredients, multiple pans and some know-how. It would have been nice to have a glossary and/or pantry to let readers know what is needed in this cookbook. Recipes are heavy on veggies but not vegetarian.
Recipes are organized around specific vegetables or fruits (many of them lesser known like kohlrabi, tatsoi, yacon, and sun chokes) with around four recipes for each veg, three simple and one more complex, according to Acheson. I would suggest that for most cooks, the “simple” recipes are not exactly simple, but they are mostly doable. The ingredients can be somewhat unusual including enoki mushrooms and dashi broth. The recipes often use multiple pans. These are certainly interesting, chicken of the woods meets chicken of the sea:tuna and mushrooms, for example, takes sushi grade tuna with chicken of the woods mushrooms, cooking each in its own pot then combining with some nori, sesame seeds and parsley. He does suggest substitutes for the mushrooms, which helps make some recipes simpler. However, there are many places where substitutions could be made (molasses for the sorghum molasses and lime for the tamarind in the indian eggplant pickle, for example) where Acheson does not make them. Beginning cooks may not come up with these on their own.
This is a cookbook for fairly advanced cooking. Each begins with a very brief note that provides a little context for the food or recipe, then number of servings, ingredients and recipe steps, which are clearly and specifically written with quantities and sizes of dice. A patient cook will be able to follow these. There are pictures, colorful, artistic still life’s, which are worth enjoying on their own. I love his hint for roasting beets on a bed of salt and his beautiful cured egg yolks. And his picture of his bookcase and cookbooks is inspiring. Just wish there was a close up!
This is a good cookbook for those looking for innovative ways to cook unusual veggies and who are comfortable with unique ingredients and complex steps. Preferably having access to a farmers market would also help. If you are leafing through the book, turn to page 114 which gives a snapshot of the range of recipes from a simple cauliflower leek purée to a roasted romanesco cauliflower with raisins, vin cotto, capers and parsley.
Recipes are organized around specific vegetables or fruits (many of them lesser known like kohlrabi, tatsoi, yacon, and sun chokes) with around four recipes for each veg, three simple and one more complex, according to Acheson. I would suggest that for most cooks, the “simple” recipes are not exactly simple, but they are mostly doable. The ingredients can be somewhat unusual including enoki mushrooms and dashi broth. The recipes often use multiple pans. These are certainly interesting, chicken of the woods meets chicken of the sea:tuna and mushrooms, for example, takes sushi grade tuna with chicken of the woods mushrooms, cooking each in its own pot then combining with some nori, sesame seeds and parsley. He does suggest substitutes for the mushrooms, which helps make some recipes simpler. However, there are many places where substitutions could be made (molasses for the sorghum molasses and lime for the tamarind in the indian eggplant pickle, for example) where Acheson does not make them. Beginning cooks may not come up with these on their own.
This is a cookbook for fairly advanced cooking. Each begins with a very brief note that provides a little context for the food or recipe, then number of servings, ingredients and recipe steps, which are clearly and specifically written with quantities and sizes of dice. A patient cook will be able to follow these. There are pictures, colorful, artistic still life’s, which are worth enjoying on their own. I love his hint for roasting beets on a bed of salt and his beautiful cured egg yolks. And his picture of his bookcase and cookbooks is inspiring. Just wish there was a close up!
This is a good cookbook for those looking for innovative ways to cook unusual veggies and who are comfortable with unique ingredients and complex steps. Preferably having access to a farmers market would also help. If you are leafing through the book, turn to page 114 which gives a snapshot of the range of recipes from a simple cauliflower leek purée to a roasted romanesco cauliflower with raisins, vin cotto, capers and parsley.
July 26, 2018
I love this book, and I will probably buy my own copy.
The only chapter that I didn't read was, "Spring," because it's time to return the book to the library.
The other three chapters: Summer, Fall, and Winter. . .
I love that Acheson organizes his book into seasons and that, in so many places, he tells stories, anecdotes, and gives helpful tips about techniques. Vegetables take center stage in his recipes.
I also love that he covers many rarer used produce (e.g. salsify) and provides recipes for cooking common vegetables in different ways (e.g. turnips). Acheson speaks to reducing food waste, supporting local farmers, and preserving many vegetables by pickling, too.
One concern: I don't have some of the supplies mentioned in his recipes (e.g. mandolin, pans that go from burner to oven, etc.)
The only chapter that I didn't read was, "Spring," because it's time to return the book to the library.
The other three chapters: Summer, Fall, and Winter. . .
I love that Acheson organizes his book into seasons and that, in so many places, he tells stories, anecdotes, and gives helpful tips about techniques. Vegetables take center stage in his recipes.
I also love that he covers many rarer used produce (e.g. salsify) and provides recipes for cooking common vegetables in different ways (e.g. turnips). Acheson speaks to reducing food waste, supporting local farmers, and preserving many vegetables by pickling, too.
One concern: I don't have some of the supplies mentioned in his recipes (e.g. mandolin, pans that go from burner to oven, etc.)
April 7, 2018
Southern Ingredients & Influences
While the food is certainly rooted in Southern traditions and ingredients, I wouldn’t describe the food as “Southern” in a traditional sense, which makes it unique. Organized by seasons and focused on fruits & vegetables (although there’s tons of meat) is a great reminder of how we should be trying to eat and cook and I appreciated the voice in the writing- enthusiastic but humorous, too. Much like Yotam Ottolenghi did for contemporary Middle Eastern cooking, these recipes are layered, technical, somewhat challenging, and have lots of ingredients that people outside the south might have to source, but it’s worth the effort!
While the food is certainly rooted in Southern traditions and ingredients, I wouldn’t describe the food as “Southern” in a traditional sense, which makes it unique. Organized by seasons and focused on fruits & vegetables (although there’s tons of meat) is a great reminder of how we should be trying to eat and cook and I appreciated the voice in the writing- enthusiastic but humorous, too. Much like Yotam Ottolenghi did for contemporary Middle Eastern cooking, these recipes are layered, technical, somewhat challenging, and have lots of ingredients that people outside the south might have to source, but it’s worth the effort!
January 23, 2019
I stumbled on this book accidentally while searching the local public library for general searches. I absolutely fell in love with it and had to purchase my own copy. I can hardly wait for it to come and to dsee love deep r into some of these lovely recipes. The authors voice is genuine and down to earth; such a good topic and the promotion of using locally sourced veggies in their own season, as well as a variety of ways to compliment them.
May 14, 2019
If there were half stars, I think I'd give this 3.5. Wonderfully put together, full of knowledge and tips. It's divided into the four seasons with a title page for each vegetable and a description of the vegetables' origin or a list of its different varieties. Hugh is well versed in the veggie world and I enjoyed his writing style. So while I loved this cookbook for it teaching me about new vegetables and techniques, it's one of those that I don't know how often I'd refer to it in my kitchen.
January 22, 2020
I love cooks who are also farmers. the authors connection to the growing plant is evident. This cookbook presents quite an array of often overlooked or underused vegetables, well presented and curated.
May 31, 2017
nice book. beautiful with color photos. I don't see myself cooking anything from it though. too many ingredients that I never have on hand
January 2, 2018
Enjoyable as well as delicious.
May 29, 2018
Most of the recipes in here are too chef-y for me to be able to reproduce, but the book is beautifully put together and full of inspiration.
February 22, 2019
I couldn't find many recipes that I was excited to make. Some of the summer tomato recipes sounded good, but obviously winter isn't the time to try those.
May 2, 2019
I should have known better but I was hoping for some inspiration for vegetable (and fruit) recipes. Sadly this book really didn't give me that inspiration. Definitely not on my list to purchase.
September 8, 2019
Inspiring collection of recipes
Excellent reference of tasteful ways to incorporate unusual vegetable finds throughout the growing seasons. I felt I could taste each recipe :)
Excellent reference of tasteful ways to incorporate unusual vegetable finds throughout the growing seasons. I felt I could taste each recipe :)
March 15, 2020
I loved how this book gave vegetables center stage. however many of the recipes felt either to complicated or finicky for me to want to try. made me think more about vegetables...
July 25, 2015
With "The Broad Fork", acclaimed chef, cookbook author, and restaurateur Hugh Acheson celebrates the joys of vegetables and fruits harvested through a sustainable lifestyle and given further value through food and cooking enlightenment. Along with 200 "recipes for the wide world of vegetables and fruits", Acheson also offers valuable insights into foods you were never quite sure of how to use and enjoy, and he introduces many others that you never knew existed. The expertise which has spawned his status as chef and partner in numerous restaurants and won two James Beard Awards for cooking excellence has also landed him a term as judge on the "Top Chef" TV program. Acheson's southern roots and culinary skills combine with his love of subject to give "The Broad Fork" a refreshing burst of flavors, and the beautiful color food photos and informational side notes give an added bite to this bright, contemporary cookbook. Going on the theory that eating well is about eating broadly, Acheson segments the book by seasons and then explores the best produce each season brings to the table. Each fruit and vegetable is given its time in the spotlight and is featured in several or more recipes. A number of the fruits and vegetables have their own pickle recipe, and then a recipe for using the pickles is also given. With Acheson's encouragement, not only will you enjoy exploring your local grocery stores, you will broaden your horizons and actively seek out farmer's markets and other hometown and regional food producers. If you do not already dig in the dirt and plant your own garden, you may just have to scratch the itch to harvest your own proudly grown fruits and veggies. Here is a sampling of the recipes that will give you food for thought: "Pan-Roasted Pork Tenderloin with Sorghum and Roasted Apples"; "Celery Root Salad with Buttermilk Dressing"; "Fig Jam"; "Butter Lettuce with Roasted Cauliflower and Brussels Sprouts"; "Pecan Pralines"; "Sweet Potato Gratin"; "Vidalia Onion Marmalade"; "Broccoli Soup with Roasted Chicken"; "Kale Salad with Crisp Shallots and Caper Dressing"; "Sauteed Parsnips with Country Ham, Parsley, and Basil"; "Butter-Roasted Turnips"; "Southern Artichoke Dip"; "Carrot Soup with Brown Butter, Pecans, and Yogurt"; "Roasted Potatoes with Yogurt, Dill, Lemon, and Garlic"; "Salmon with Ramps and Peas"; "Raspberry Cobbler with Drop Biscuit Topping"; "Stewed Okra with Tomatoes, Garlic, Cumin, and Peppers"; and "Bread-and-Butter Squash Pickles''. "The Broad Fork" is fresh, flavorful, and sure to prove fascinating for faithful foodies.
Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
Review Copy Gratis Clarkson Potter Publishers via Blogging for Books
July 22, 2015
Hugh Acheson won 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. He is the chef and partner for multiple restaurants such as Five & Ten, Empire State South, and The National. He was named a Best New Chef by Food & Wine Magazine. The photography through this cookbook is gorgeous, and the layout is simple, eye-catching, and easy-to-follow.
The Broad Fork is a vegetable-centric guide to seasonal offerings, as stated in the introduction. Hugh Acheson’s suggestions are basic: Get excited about food. Get excited about your community. Get excited by taking a slightly less convenient route to food on your plate. It is true that in the last decade, or so, we have fallen into routines with hectic schedules, and some have gotten lazy when it comes to home cooking because it is made out to be too difficult. If people take the time too cook nutritious fruits and vegetables, it’ll help out in numerous aspects from personal health, to supporting the local economy when purchased from local farmers. Acheson’s love for food, and being a better food citizen, is apparent throughout the novel– encouraging those of us to become better food citizens, too. So with The Broad Fork, the chef and author guides us through seasonal offerings from Athens, GA’s vantage point.
The Broad Fork is divided into 4 sections–Fall, Winter, Spring, and Summer. There are introductions on each vegetable and fruit that is being showcase, along with a short introduction for each recipe. Also included are serving size, followed by ingredients, and instructions. There are a variety of recipes ranging from simple to what some cooks would consider slightly complex. Acheson’s profound respect for the farmers who till the earth and bring us its bounty are showcased in this beautiful cookbook that is insightful, and completed with healthy, refreshing recipes from his Southern roots.
I received this cookbook through Blogging for Books for reviewing purposes.
The Broad Fork is a vegetable-centric guide to seasonal offerings, as stated in the introduction. Hugh Acheson’s suggestions are basic: Get excited about food. Get excited about your community. Get excited by taking a slightly less convenient route to food on your plate. It is true that in the last decade, or so, we have fallen into routines with hectic schedules, and some have gotten lazy when it comes to home cooking because it is made out to be too difficult. If people take the time too cook nutritious fruits and vegetables, it’ll help out in numerous aspects from personal health, to supporting the local economy when purchased from local farmers. Acheson’s love for food, and being a better food citizen, is apparent throughout the novel– encouraging those of us to become better food citizens, too. So with The Broad Fork, the chef and author guides us through seasonal offerings from Athens, GA’s vantage point.
The Broad Fork is divided into 4 sections–Fall, Winter, Spring, and Summer. There are introductions on each vegetable and fruit that is being showcase, along with a short introduction for each recipe. Also included are serving size, followed by ingredients, and instructions. There are a variety of recipes ranging from simple to what some cooks would consider slightly complex. Acheson’s profound respect for the farmers who till the earth and bring us its bounty are showcased in this beautiful cookbook that is insightful, and completed with healthy, refreshing recipes from his Southern roots.
I received this cookbook through Blogging for Books for reviewing purposes.
August 13, 2015
What a lovely book! Three simple recipes and then a complex one for a wide range of fruits and vegetables giving a nice variety of ideas for each. Not all the recipes are vegetarian, but I like that variety. After all, "variety is the spice of life"!
Recipes are organized according to season, beginning with Fall. Fall gives you apples, eggplant, figs, sweet potatoes, pecans and more. Winter is the season of broccoli, brussels sprouts, cauliflower, kale, turnips, winter squash and so forth. Spring brings artichokes, asparagus, beets, carrots, fennel, peas, among others. Summer finishes up with produce such as basil, beans, corn, leeks, melons, peppers, tomatoes and more.
Not sure what to do with that fennel? Try Fennel Salad with Anchovies, Lemon and Roasted Tomatoes. Want to do something new with brussels sprouts? How about some Roasted Chicken Thighs Over Barley and Brussels Sprout Risotto? (My mouth is watering right now!) I'm dying to try the Mussels with Porcini, Mustard and Cream and Seared Scallops with Corn, Spinach and Bacon is a must!
There is so much to try in this gorgeous cookbook. Everyone can find something amazing to cook!! Give it a try and wow your family with something new.
My one problem with this cookbook is language. A swear word in large letters right on the inside cover, and at least one more in the cookbook. Sorry, but I hate swearing, and it's particularly grating to me in a cookbook. I removed one star due to that. Otherwise, it's a great book.
I received a copy of this book from Clarkson Potter Publishing through Blogging for Books for my honest review. All thoughts and opinions are my own.
Recipes are organized according to season, beginning with Fall. Fall gives you apples, eggplant, figs, sweet potatoes, pecans and more. Winter is the season of broccoli, brussels sprouts, cauliflower, kale, turnips, winter squash and so forth. Spring brings artichokes, asparagus, beets, carrots, fennel, peas, among others. Summer finishes up with produce such as basil, beans, corn, leeks, melons, peppers, tomatoes and more.
Not sure what to do with that fennel? Try Fennel Salad with Anchovies, Lemon and Roasted Tomatoes. Want to do something new with brussels sprouts? How about some Roasted Chicken Thighs Over Barley and Brussels Sprout Risotto? (My mouth is watering right now!) I'm dying to try the Mussels with Porcini, Mustard and Cream and Seared Scallops with Corn, Spinach and Bacon is a must!
There is so much to try in this gorgeous cookbook. Everyone can find something amazing to cook!! Give it a try and wow your family with something new.
My one problem with this cookbook is language. A swear word in large letters right on the inside cover, and at least one more in the cookbook. Sorry, but I hate swearing, and it's particularly grating to me in a cookbook. I removed one star due to that. Otherwise, it's a great book.
I received a copy of this book from Clarkson Potter Publishing through Blogging for Books for my honest review. All thoughts and opinions are my own.
July 14, 2015
Hugh Acheson sounds like someone I'd get along with really well. His love for food and being a better food citizen is apparent from the very first page of his introduction in his new cookbook. I love that he wrote this book in answer to the fact that so many of his neighbors kept asking him how to use different vegetables.
The Broad Fork is divided into 4 sections--Fall, Winter, Spring, and Summer. I'm sure I'll be referencing this a lot to make all kinds of delicious recipes! <3 He includes an introduction on each veggie/fruit that he's showcasing, and each recipe comes with a short introduction, serving size, and of course, the ingredients + instructions.
The Broad Fork covers a variety of different recipes ranging from simple to somewhat more complicated. The food photography is gorgeous, and I love Hugh Acheson's passion for promoting good-quality local produce for better health, and a better community. He is the chef/partner of 4 different restaurants in Athens, Georgia, but don't let that intimidate you into not checking this out! It provides a good mix of simple + quick and some that are more labor intensive. Although this is a vegetable-centric book, it is by no means a vegetarian cookbook, so I truly believe this has something for everyone!
I received this from Blogging For Books in exchange for an honest review. As always, all thoughts & opinions are mine and mine alone.
The Broad Fork is divided into 4 sections--Fall, Winter, Spring, and Summer. I'm sure I'll be referencing this a lot to make all kinds of delicious recipes! <3 He includes an introduction on each veggie/fruit that he's showcasing, and each recipe comes with a short introduction, serving size, and of course, the ingredients + instructions.
The Broad Fork covers a variety of different recipes ranging from simple to somewhat more complicated. The food photography is gorgeous, and I love Hugh Acheson's passion for promoting good-quality local produce for better health, and a better community. He is the chef/partner of 4 different restaurants in Athens, Georgia, but don't let that intimidate you into not checking this out! It provides a good mix of simple + quick and some that are more labor intensive. Although this is a vegetable-centric book, it is by no means a vegetarian cookbook, so I truly believe this has something for everyone!
I received this from Blogging For Books in exchange for an honest review. As always, all thoughts & opinions are mine and mine alone.
September 14, 2016
I enjoyed the photographs immensely, but overall I was glad this was a library book and not purchased. It's another lovely cookbook with interesting ideas, but many recipes are time consuming or fussy. I'll definitely be scanning one or two recipes for my library, but that's about it.
June 10, 2015
Nice cookbook focusing on fresh seasonal mainly vegetables and some fruits and nuts. The books four sections are Fall, Winter, Spring and Summer. Each section includes items available at that time of year from the author's CSA. The author is from Athens GA so some of the produce such as persimmons, ramps and fiddlehead ferns aren't available from my Colorado CSA but most of the vegetable featured are things I can get from my CSA or local farmers markets.
The recipes aren't overly complicated and look and sound pretty delicious! I also like the fact that for some vegetables such as turnips the recipes use all parts of the plant-- pickled turnip stems (going to try this one soon!) buttered turnip greens and butter roasted turnips. I already use the whole plant myself but know there are folks out there who compost or even worse just toss the tops so this is a great resource on how to use the whole vegetable. Other recipes I look forward to trying are Kabocha squash with pear, coconut and red curry and the stewed pole beans with fatback, tomato and garlic. Then there's the stewed okra with tomatoes, garlic, cumin and peppers--yum!
I had my library order a copy of this book but may have to get a copy for myself which is high praise indeed.
The recipes aren't overly complicated and look and sound pretty delicious! I also like the fact that for some vegetables such as turnips the recipes use all parts of the plant-- pickled turnip stems (going to try this one soon!) buttered turnip greens and butter roasted turnips. I already use the whole plant myself but know there are folks out there who compost or even worse just toss the tops so this is a great resource on how to use the whole vegetable. Other recipes I look forward to trying are Kabocha squash with pear, coconut and red curry and the stewed pole beans with fatback, tomato and garlic. Then there's the stewed okra with tomatoes, garlic, cumin and peppers--yum!
I had my library order a copy of this book but may have to get a copy for myself which is high praise indeed.
August 18, 2015
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.
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.
August 19, 2017
We belong to a CSA, and sometimes we get a LOT of veg- some of which it can be hard to use. This book- like the "Victory Garden Cookbook" (another go-to)- promises to give lots of ideas about what to do with that celariac. The main difference is that Broad Fork is more "cheffy"- though not inaccessibly so- and Victory Garden is more middle-America.
I love that preserving and fermenting are included! My first project will be to can some spiced blueberries, and I am contemplating kimchee as well. If these, and a a couple more recipes, go well, I'll probably get the hardcover version to supplement the ebook. (I bought the ebook at a discounted price from the listed one.)
It's a very exciting cookbook! I bookmarked the recipes I wanted to try... and there are SO MANY!
I do love the format: season first, then vegetable (or fruit), with various options.
I love that preserving and fermenting are included! My first project will be to can some spiced blueberries, and I am contemplating kimchee as well. If these, and a a couple more recipes, go well, I'll probably get the hardcover version to supplement the ebook. (I bought the ebook at a discounted price from the listed one.)
It's a very exciting cookbook! I bookmarked the recipes I wanted to try... and there are SO MANY!
I do love the format: season first, then vegetable (or fruit), with various options.
June 29, 2015
I liked the style of this book. It was set up with a section for each Fall, Winter, Spring and Summer, and offered several recipes for each of a variety of fruits and veggies that are available during that season - including some items that most people (myself included) don't really know how to use. I thought a lot of the recipes were relatively clean, refreshing and simple, although some were longer and more involved (meaning I'm less likely to bother with them). It also featured items from the US South, which I don't see as much in the North.
Really beautiful photos throughout the book. there were a lot of comments in the recipes from the author, and that gave it a personal touch and made it a bit more interesting than the average cookbook.
Really beautiful photos throughout the book. there were a lot of comments in the recipes from the author, and that gave it a personal touch and made it a bit more interesting than the average cookbook.
July 30, 2015
The three things I look for in a cookbook: new ways of looking at familiar ingredients, gorgeous pictures, and good writing. This has all of them... Refreshingly, there are more pictures of food than of Acheson (hard to find in a celebrity-chef cookbook), and the design is great. And he's really funny! Reading the intros to the recipes is worthwhile even if you're not interested in the actual recipe. I found suggestions for flavor combinations that sound great but I wouldn't have come up with on my own, so that gives me a good place to start with trying out tastes. Read this one along with Sean Brock, and you're well on your way to appreciating all the South has to offer - culinary-wise. Also, radish tattoo.
September 21, 2015
I love this cook book! I bought galangal spice from Williams Sonoma and didn't know what to do with it...this book has the answer! Fermented carrots with galangal and lime. The opening paragraphs of this book were a discussion about how to cook kohlrabi, both the bulb and leaves. (Actually, she tells us that the bulb is really a swollen stem). This was the exact discussion our book club had about one year ago because two women shared a CSA box and one woman kept the bulb and one woman kept the stems. You will love the color pictures on every page and unique ways to cook ordinary ingredients.
June 2, 2016
Vegetable-oriented cookbook. There are a lot of recipes I wouldn’t make (and ingredients, especially Asian, I’ve never heard of)… but there are a lot I would definitely make. Basil and Pecan Pistou with Parisian Gnocchi is happening in my kitchen as soon as this summer’s basil crop is big enough.
I’m a big Hugh Acheson fan so I was predisposed to like this – the writing style is relaxed, with a lot of the goofy hughmor (sorry) you would expect. I’m mulling over which cookbook is going to be banished to the basement or to the neighborhood Little Free Library to make room for it.
I’m a big Hugh Acheson fan so I was predisposed to like this – the writing style is relaxed, with a lot of the goofy hughmor (sorry) you would expect. I’m mulling over which cookbook is going to be banished to the basement or to the neighborhood Little Free Library to make room for it.
July 28, 2015
You don't really think of "reading" a cookbook, right? Well, when Hugh Acheson (aka the one with the eyebrow) writes about what to do with vegetables, showing us how to love weird bulbous roots, mysterious balls and fronds, you end up actually reading it, cover to cover, and want to make it all. Except for a few suspicious shellfish recipes.
January 20, 2016
Lots of recipes, just not much that struck my fancy.
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