A review of The Broad Fork by Hugh Acheson. Post may contain affiliate links.
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.
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.
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!