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…
Hugh Acheson is the chef/partner of the restuarants Five & Ten, The National, The Florence, and Empire State South, named restaurant of the year by Atlanta magazine. He is a five time James Beard nominee and 2012 winner for Best Chef Southeast, has been featured in numerous food and wine publications, and appears on Bravo's Top Chef as a judge. Hugh is the author of The Chef and the Slow Cooker, The Broad Fork, A New Turn in the South, and Pick a Pickle. He lives in Athens, Georgia, with his wife and two children.
How to Cook
Hugh Acheson
Sous Vide
Hugh Acheson
The Chef and the Slow Cooker
Hugh Acheson
The Broad Fork
Hugh Acheson, Photographs by Rinne Allen
Pick a Pickle
Hugh Acheson