The Broad Fork

Recipes for the Wide World of Vegetables and Fruits

Nonfiction, Food & Drink, Entertaining, Holiday, Healthy Cooking, Natural Foods, International, USA
Cover of the book The Broad Fork by Hugh Acheson, Potter/Ten Speed/Harmony/Rodale
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Author: Hugh Acheson ISBN: 9780385345033
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: May 12, 2015
Imprint: Clarkson Potter Language: English
Author: Hugh Acheson
ISBN: 9780385345033
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: May 12, 2015
Imprint: Clarkson Potter
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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