We should all eat more vegetables, right?! Our family has been actively moving from meat centric meals to an increasingly vegetable based diet. I have shifted my perspective of vegetables from serving one as a side dish to viewing them as hearty enough to carry a meal. Books like The Broad Fork: Recipes for the Wide World of Vegetables and Fruit are invaluable to have in my home library. The recipes are organized by season and then by vegetable making it an easy and fast reference when I find that last vegetable in the fridge to cook up for dinner.
The recipes, almost all of them, sound (and look) mouth-watering. The layout is attractive and fun with the photographs a pleasant mixture of finished dishes and food in process. That said, it is not going to be a book for the casual cook or one that is wanting the twenty-minute meal to put on the table, at least without significant planning. The ingredient lists are not simplistic and many include items that may be harder to find. But for the advanced home cook able and willing to source ingredients and prep according to the instructions they will be enjoying their vegetables in a new way.
The real gem of this book is the insight into Acheson’s life as a chef and a person. Throughout the book are in sets that share his knowledge, learning process, extra recipes, life as a chef, etc. In my opinion, this makes the book. I always enjoy learning about the personal and professional life of the chef/author and Acheson’s writing shows the sheer depth of his knowledge and ability as a chef. Many of the head notes to the recipes are highly educational giving history of the dish, ingredients, and confidence in the recipe following.
The Broad Fork will be a book I use when wanting to learn and grow as a cook. And in those times when we’re looking to try the same old vegetables in a new way.
I received this book from Blogging for Books for this review.