| The Broad Fork: Recipes for the Wide World of Vegetables and Fruits: A Cookbook Contributor(s): Acheson, Hugh (Author), Allen, Rinne (Photographer) |
|
 |
ISBN: 038534502X ISBN-13: 9780385345026 Publisher: Clarkson Potter Publishers OUR PRICE: $29.75 Product Type: Hardcover Published: May 2015 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - Southern States - Cooking | Specific Ingredients - Natural Foods - Cooking | Seasonal |
| Dewey: 641.597 |
| LCCN: 2014023531 |
| Physical Information: 1.3" H x 8.1" W x 10" (2.85 lbs) 336 pages |
| Themes: - Cultural Region - South |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |