Recently we’ve been trying to incorporate more vegetable variety into our diet. It seems like we tend to stick to our usual rotation of vegetables. I’ve been making an effort to buy different vegetables on trips to the grocery store.
Sometimes, I’m stumped over how to cook it, and I have to look up several recipes online to get the general idea of how a vegetable is prepared. In The Broad Fork, Hugh Acheson has put together a beautiful book filled with recipes and tips on cooking fruits and vegetables.
The book is sorted by seasons with fruits and vegetables under each section. While the book is focused on fruits and vegetables, it’s not a vegetarian cookbook. Instead, meat plays a supporting character in some of the dishes. Within each fruit/vegetable, there are at least 3 or 4 recipes. The recipes are well-written and very approachable. There are a few more complicated recipes, but I don’t think they’re over the top!
I love this book. It’s beautifully photographed and organized well. It’s so well put-together and visually lovely that it probably can be considered a coffee table book!
I enjoyed reading through the book, making notes, and planning our meals. Now that we’re in the middle of summer I’m going to try some of his pickling recipes.
This book is a really wonderful resource to add to your cooking library.
Disclaimer: I received this book from Blogging for Books for this review. All opinions are my own.