I received a copy of The Broad Fork by Hugh Acheson and have throughly enjoyed looking through it. The photographs are bright and colorful and I love how this cookbook is broken into ingredients. This is perfect for when you have left over Red beets or any other vegetable and you're not sure what to do with it. I've found tons of recipes that I really would like to try including the following:
Slow Cooker Apple Butter; Roasted Figs with Pecorino Romano and Frisee; Kohlrabi Salad with Pecans, Lime, Paprika and Marjoram; Butter Lettuce Roasted Cauliflower and Brussels Sprouts; and Roasted Sweet Potatoes with Lime, Queso Fresco, Chiles, and Cilantro.Buttered, Roasted Summer Squash with Basil; Blackberry Vinegar; Raspberry Cobbler with Drop Biscuit Topping; Grilled Corn Salad with Chiles, Basil and Lime; Chile-Mint Sautéed Cucumbers; Honeydew Agua Fresca; Sautéed Catfish with Cantaloupe, Lime, and Cilantro Salsa; Pickled Pepper and Feta Salad with Chickpeas, Olives, Raisins, Orange and Mint; Tian of Squash, Zucchini, Tomato, and Basil.
There are so many more recipes to choose from. I really love this cookbook. Eating vegetarian has never been easier and more tasty. I highly recommend adding this to your collection.
I received a free copy of this book from Bloghing for Books in exchange for my honest review.
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