The Broad Fork is an amazing, seasonal cookbook with focus on 50 ingredients from kohlrabi, persimmons, sunchokes, bok choy, collard, endives, fennels, ramps, berries, okra, to summer squash and many more. Chef Acheson gives the readers three simple recipes and one involved recipe for each ingredient. Whether you’re a beginner or someone with a lot of cooking experience, you’ll find this book very helpful.
So far, I’ve only tried the simple recipes but they’ve all the turned out really good. Some of my favorite recipes are fig jam (I’ve eaten with toast for breakfast and roasted meats), chilled avocado soup with crab (you can skip the crab and it would still be good), and raspberry cobbler with drop biscuits (I’ve substituted strawberries and peaches and they worked really well). I would love to try the more complex recipes like lobster salad with persimmon, sweetbreads with sunchoke puree, lobster with peas and fingerling potatoes, braised veal cheeks with crushed peas and green garlic gremolata, and grilled venison with blackberry gastrique, just waiting for a special occasion.
One thing that can make this book more complete is a short section on how to shop for and store your vegetables and fruits. This book is perfect for people who struggle with their CSA box With over 200 recipes, you’re sure to find something you like. This beautiful book will like be dog eared, stained with oil, and much loved on your kitchen counter instead of collecting dust on your bookshelf. The Broad Fork is a great book for turning your home grown vegetables or farmers market finds into delicious breakfast, lunch, dinner, and desserts.
*I received this book to review complementary of the publisher