Here now is an exclusive look inside one of the most highly anticipated cookbooks of the season: Georgia chef and Top Chef judge Hugh Acheson's The Broad Fork. Where his last publication, Pick a Pickle, was more cookbooklet than cookbook, The Broad Fork is a comprehensive — and beautiful — hardcover, with matte paper, scrawled writing, and vibrant photos by Rinne Allen. Organized by season and then by vegetable/fruit, the book is like an encyclopedia of plant cooking, but not a boring one.
The recipes themselves are all over the map. There are basics for dishes like baked sweet potatoes and grilled corn salad, but there's also more complicated fare, like Miso Dashi Braised Potatoes with bonito, orange, and nori. And while fruits and vegetables are undeniably the star focus of the book, Acheson includes plenty of protein, whether in the form of a duck prosciutto to be served with poached figs and cipollini risotto or grilled venison paired with a blackberry gastrique. The book is out from Clarkson Potter tomorrow.