Recipes for the Wide World of Vegetables and FruitsBook - 2015 | First edition.
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.
Publisher: New York : Clarkson Potter/Publishers, 
Edition: First edition.
Copyright Date: ©2015
Branch Call Number: 641.5975 ACH
Characteristics: 336 pages :,colour illustrations