With "The Broad Fork", acclaimed chef, cookbook author, and restaurateur Hugh Acheson celebrates the joys of vegetables and fruits harvested through a sustainable lifestyle with 200 "recipes for the wide world of vegetables and fruits" (see my review)

The Broad Fork: Recipes for the Wide World of Vegetables and Fruits

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.

MY REVIEW:  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.

Book Copy Gratis Clarkson Potter Publishers via Blogging for Books


Hugh Acheson
 
 

Hugh Acheson is the chef/partner of the Georgia restaurants 5 & 10 and The National located in Athens, Empire State South in Atlanta, and The Florence in Savannah. Born and raised in Ottawa, Canada Hugh started cooking at a young age and decided to make it his career after taking a very long time to realize that academics weren't his thing. At age 15, he began working in restaurants after school and learning as much as possible.

Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine, and etiquette at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous chef with famed Chef Gary Danko at Chef Danko's namesake restaurant, where he found a love of the simple, pure and disciplined, which guided him when opening his own restaurants in the years to follow.

Hugh's cookbook titled A New Turn in the South: Southern Flavors Reinvented for Your Kitchen published by Clarkson Potter, hit the bookshelves on October 18th, 2011 and won the award for Best Cookbook in the field of "American Cooking" by the James Beard Foundation in 2012. With inviting and surprising photography full of Hugh's personality, and pages layered with his own quirky writing and sketches, Hugh invites you into his community and his very creative world of food, and to add new favorites to your repertoire.

His second book, Pick a Pickle: 50 recipes for Pickles, Relishes, and Fermented Snacks, is a pickling swatchbook and handy kitchen reference guide.

Hugh's third book, The Broad Fork: Recipes for the Wide World of Vegetables and Fruits published by Clarkson Potter, is due out in May of 2015. It's a vegetable-centric look at cooking through the seasons.

Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine's Best New Chef in 2002 and winner for Best Chef Southeast by the James Beard Foundation in 2012. In 2010 Hugh competed on Bravo's Top Chef Masters: Season 3. He currently serves as a judge on Top Chef.

https://hughacheson.com/