Review: The Broad Fork by Hugh Acheson

BroadForkCoverIn my on-again-off-again relationship with Top Chef, one of my favorite things is any appearance by Hugh Acheson. He always comes across as respectful, yet brutally honest, and funny. That same personality comes through in the writing of The Broad Fork, starting with the opening statement: “What the hell do I do with Kohlrabi?”

I should add, I was asked a similar question about Kohlrabi last summer. It was asked via a picture and “Do you have any idea what this is or what to do with it?”

The structure of The Broad Fork is one I appreciate. Four sections – one for each season. Within each, there are multiple vegetables and fruits featured, with 3-5 recipes included for each. The recipes range from simple purees or jams to multi-faceted dinners with the veggie or fruit as a component of a larger dish. Of the 200-odd recipes included, I’m interested in making about 30. Not bad.

To date, I’ve made the following:

  • Slow Cooker Apple Butter: Tasty
  • Pan-Roasted Pork Tenderloin with Sorghum and Roasted Apples: I used Molasses in place of the sorghum, and this was good. It may have been better with the sorghum.
  • Pressure Cooker Chicken Stock and Slow Cooker Chicken Stock: Both were super easy and made a delicious stock
  • Lettuce with Pomegranate, Tangerine and Cider Vinaigrette: This was a really nice Fall salad, hampered only by the low quality pomegranate I happened to buy at the time
  • Persimmon “Pop Tarts”: These were pretty good, although my usual issues with homemade pie dough appeared, and it maybe wasn’t the best introduction to persimmons

All of the recipes were well-written and easy to follow.

My bottom line is that I like this author a ton, like this book a lot, and am happy to have it in my cookbook library. This isn’t the book I’ll pull down when planning weekly meals, but, I will refer to it both when the seasons begin to change and when I’m about to head out to the farmers’ market. Ideas and inspiration are the strong suits here, for sure.

And if you’re someone who has ever wondered what the hell to do with kohlrabi, well, check out this book. You might find yourself making a salad or a puree and loving that weird little vegetable.

For more info about this book, be sure to check out the official page at Penguin Random House.

I received this book from Blogging for Books for this review.

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