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. Read more...
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."
Cooking: Savoring the seasons
On a bleak day during the bleak, endless, snow-blanketed New England winter, an early copy of Hugh Acheson’s The Broad Fork: Recipes for the Wide World of Vegetables and Fruits arrived. What a treat it was to leaf through it, to think about local asparagus in a savory custard, Salmon with Ramps and Peas, and Fiddlehead Ferns and Morels on Garlic Toast. Now, spring is here and the juicy joys of ripe summer tomatoes and fresh corn—think Tomato, Okra and Corn Maque Choux—will soon follow. An enthusiastic advocate of farmers markets and CSAs, Acheson, a James Beard Award-winning chef/partner of four Atlanta restaurants, gives us a guide to seasonal standouts with three or more confidence-building recipes for more than 50 veggies and fruits, ranging from the super-simple to party-perfect. And when the leaves begin to turn and icy winds are in the offing, you’ll have a cornucopia of ideas for dishes that feature the bounty of fall and winter.
More Rick Bayless? More sensational, seasonal Mexican recipes? ¡Qué bueno! Bayless, master maven of Mexican cuisine, has done it again. He truly understands the essence of Mexican cooking and knows how to interpret it for American home cooks so that nothing is lost in translation. In More Mexican Everyday he lets us in on his four “Secret Weapons”: super seasoning preparations with long fridge lives that make the ordinary sing with Mexican pizazz. He guides us through Go-To master recipes, like Roasted Poblano Cream and Red Chile Roast Chicken, and focuses on an array of wonderfully refreshing veggie-centered creations, highlighting new ideas for traditional ingredients—Roasted Chayote with Herbs and Tofu—and new ingredients used in traditional ways—Spicy Chipotle Eggplant with Black Beans. More daily delights are made with fuss-and-muss-saving rice cookers and slow cookers, cooked on the grill, stove or in the oven. Whatever the means, the end results are vivid, vibrant and muy auténtico. ¡Gracias, Señor Bayless!
TOP PICK IN COOKBOOKS
April Bloomfield, chef and co-owner of four New York restaurants, one with a Michelin star, brings her irresistible, amped-up attitude to A Girl and Her Greens: Hearty Meals from the Garden. A true omnivore (her debut cookbook was A Girl and Her Pig), Bloomfield finds the same delight in fresh peas as she does in a juicy steak. Whether she’s serving up the simplest of preparations, such as plain boiled potatoes, or a more complex, sophisticated dish of Roasted and Raw Fennel Salad with Blood Oranges and Bottarga, Bloomfield wants you to have all the info you need. So she doesn’t stint on the details that make food great: Her header notes have in-depth explanations of the hows and whys of cooking combos, and her recipes all have chatty, supportive and meticulous instructions. She celebrates seasonal splendors with Watercress Soup with Spring Garlic, Snap Pea Salad, and Roasted Treviso with Breadcrumbs and Gorgonzola and savors adding a “bit of the beast,” as in her recipe for Broccoli with Bacon. What a way to veg out.