I have faced this empty screen for fifteen minutes trying to find a word or words adequate enough to describe The Broad Fork, Recipes for the Wide World of Vegetables and Fruits by Hugh Acheson. To say it is gorgeous is an understatement — the recipes and photographs would make a devout vegetable hater stand up, drop their giant turkey leg and take notice.
The book is not strictly vegetarian in nature. About seventy-five percent of the book is vegetarian, the recipes that contain meat, for the most part, can be worked around to be made vegetarian and in a portion of the recipes the meat ingredient is sometimes a very small component of the dish.
Yellowfoot Chanterelle and Goat Cheese Tarts, Enoki Custard, Roasted Eggplant with Boiled Peanut Sauce, Steamed Kohlrabi with Shallot and Celery Leaves, Seared Lettuce with Pine Nuts, Butter and Lemon, Glazed Sweet Potatoes with Maple Gastrique, Sweet Onion Soup with Caraway and Croutons, Tartine of Mustard Greens, Parmigiano, Reggiano, Caramelized Onions, and Olive Tapenade, Fried Brussels Sprouts with Lime Vinaigrette, Kabocha Squash Soup with Pear, Coconut Milk and Red Curry, Roasted Poblano and Pecan Guacamole, and Sauteed Carrots with Pine Nuts, Malt Vinegar and Sorghum are some of the recipes that were standouts in this book of truly standout recipes.
Special thanks to Clarkson Potter, Fried Pie, LLC and Hugh Acheson for allowing me to share three fabulous recipes from this book with you.
Click on link to download the recipes:
YELLOWFOOT CHANTERELLE AND GOAT CHEESE TARTS
SWEET ONION SOUP WITH CARAWAY AND CROUTONS
Reprinted from THE BROAD FORK by Hugh Acheson. Copyright © 2015 by Fried Pie, LLC. Photographs by Rinne Allen. Published by Clarkson Potter Publishers, an imprint of Penguin Random House LLC.
The photographs are beautiful and plentiful. The recipes do not appear overly complicated or complex but the flavors and results look like you spent a day slaving in the kitchen. I can honestly state that I did not see one recipe where I thought “I wouldn’t make that.” There might be a component of a recipe that might not appeal to me – sweetbreads for instance – but overall this book inspires you to run to your farmers’ market and start cooking.
I particularly loved the page devoted to his cookbooks. “My Bookshelf, and How I Learn Every Day”. Acheson says, “I buy more cookbooks than my lifetime will allow me to fully read, but they still serve me well. Those books are my anchors, reminding me of where food has been and of the journey to make it better.” I get you Hugh, I do.
The Broad Fork is perfect for food lovers everywhere. Thanks to Clarkson Potter for this lovely opportunity.
i can’t to get this! The Yellow Chanterelle and Goat Cheese Tarts look amazing!
This is a great review Jenny, in today’s world it is a wonderful idea to have a cookbook in our repertoire that encourages us to put more vegetables in our diet and this book sounds like it would certainly encourage us to do just that.
I will never go completely vegetarian I love meat way too much. I have been looking for the right cookbook to add more vegetable dishes to my diet. I have found since I started running that I prefer vegetables and I don’t want them to be boring. Ordering this cookbook right now.
This cookbook is complety the opposite of something I would normally gravitate towards – but honestly – after reading this review – I’ll be purchasing. I’ve wanted a cookbook that will help me explore a new and different side to vegetables and this book would be perfect for that. The recipe for the onion soup above sounds fabulous! Ordering now…
This books looks awesome!