Having seen Hugh Acheson judge Top Chef, I was excited to review his cookbook The Broad Fork. Even more so when I saw that inside the book cover is the question, What the hell do I do with kohrabi?" For the past two questions, I grew kohlrabi -- green and purple -- and found myself facing the same question. I usually sliced them thin and put them in salads. A friend of mine in France eats them with mayonnaise. When I gave them away, people inevitably asked me for more interesting ideas than just salad. What about soup? Hmm. I knew I needed to add this cookbook to my collection.
The photos are gorgeous and inviting. The book is divided into seasons. Although the cover stresses vegetables and fruits, there are recipes are not exclusively vegetarian. Many recipes do include protein. Duck Breast with Indian Eggplant Pickle. Roasted Lamb Loin with Celery Root Puree, Pomegranate and Celery Vinaigrette. Sea Scallops with Buttered Kraut and Pecan Brown Butter. There are southern flourishes as Acheson pays homage to his roots.
Since I'm also an organic gardener, I appreciate recipes that push me to expand my boundaries and fully use my harvest. For example, I never thought to turn my heirloom zucchini into squash pickles. Same with turnips, I never thought to pickle the stems.
The Broad Fork Broadens Your Horizons.
I received this book from Blogging for Books in exchange for this review.
