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The broad fork : recipes for the wide world of vegetables and fruits / Hugh Acheson ; photographs by Rinne Allen.

By: Material type: TextTextPublisher: New York : Clarkson Potter/Publishers, [2015]Edition: First editionDescription: 336 pages : color illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 038534502X (hbk.)
  • 9780385345026 (hbk.)
Other title:
  • Pre-publication title: Broadfork : cooking through four seasons of farmers' market hauls
Subject(s): Genre/Form:
Contents:
Fall : apples ; celery and celery root ; chanterelles and fall mushrooms ; eggplant ; figs ; kohlrabi ; lettuces ; pecans ; persimmons ; sunchokes ; sweet potatoes ; vidalia and other fall onions -- Winter : bok choy, tatsoi, chard and other tasty winter greens ; broccoli ; Brussels sprouts ; cauliflower ; collard and mustard greens ; endives, chicories and radicchios ; kale ; parsnips ; salsify ; shiitakes (or other winter mushrooms) ; turnips ; winter squash -- Spring : artichokes ; arugula ; asparagus ; avocados ; beets ; cabbage ; carrots ; English peas and favas ; fennel ; green garlic ; morels ; potatoes ; radishes ; ramps and spring onions ; other oddities : yacon, bamboo and fiddleheads -- Summer : basil ; beans ; summer berries, cherries and wild grapes ; corn ; cucumbers ; field peas ; leeks ; melons ; okra ; peaches ; peppers ; summer squash ; tomatoes.
Summary: Never again feel lost in the farmers' market. Chef, father, and Top Chef judge Hugh Acheson shares 200 ways to get friendly with your produce so you can cook and shop happy.--COVER.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5975 A177 Available 33111008006799
Total holds: 0

Enhanced descriptions from Syndetics:

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 blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.

Includes index.

Fall : apples ; celery and celery root ; chanterelles and fall mushrooms ; eggplant ; figs ; kohlrabi ; lettuces ; pecans ; persimmons ; sunchokes ; sweet potatoes ; vidalia and other fall onions -- Winter : bok choy, tatsoi, chard and other tasty winter greens ; broccoli ; Brussels sprouts ; cauliflower ; collard and mustard greens ; endives, chicories and radicchios ; kale ; parsnips ; salsify ; shiitakes (or other winter mushrooms) ; turnips ; winter squash -- Spring : artichokes ; arugula ; asparagus ; avocados ; beets ; cabbage ; carrots ; English peas and favas ; fennel ; green garlic ; morels ; potatoes ; radishes ; ramps and spring onions ; other oddities : yacon, bamboo and fiddleheads -- Summer : basil ; beans ; summer berries, cherries and wild grapes ; corn ; cucumbers ; field peas ; leeks ; melons ; okra ; peaches ; peppers ; summer squash ; tomatoes.

Never again feel lost in the farmers' market. Chef, father, and Top Chef judge Hugh Acheson shares 200 ways to get friendly with your produce so you can cook and shop happy.--COVER.

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