The broadfork
Subtitle: recipes for the wide world of vegetables and fruits
By: Hugh Acheson ; photographs by Rinne Allen
Edition: First edition.
Publisher: Clarkson Potter/Publishers
Published: 2015
Language: eng
Number of pages: 336
ISBN-13: 9780385345026
Subjects: Seasonal cooking; Farm produce; Southern style; American Cooking
Other titles: Broad fork
Description: 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.
Notes: Includes index.
Table of contents: title: Fall : apples ; celery and celery root ; chanterelles and fall mushrooms ; eggplant ; figs ; kohlrabi ; lettuces ; pecans ; persimmons ; sunchokes ; sweet potatoes ; vidalia and other fall onions; title: 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; title: 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; title: Summer : basil ; beans ; summer berries, cherries and wild grapes ; corn ; cucumbers ; field peas ; leeks ; melons ; okra ; peaches ; peppers ; summer squash ; tomatoes.