Inside Hugh Acheson's Stunning Plant Cookbook 'The Broad Fork'

The book hits shelves tomorrow.

by Hillary Dixler Canavan@hillarydixler May 11, 2015, 12:49pm EDT

Via All Hugh Acheson Coverage [E] and All Cookbook Coverage on Eater [E]

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

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.

Pre-order on Amazon, and stay tuned for Hugh Acheson on the Eater Upsell podcast.