By Hugh Acheson
Clarkson Potter; $35

If you know about old-time farm tools, you may know that a broad fork is used to manually break up soil. (I had to look that up.) And while the book’s subtitle implies that the word broad has more to do with the many and varied recipes within, the farm reference also resonates because Acheson, a Georgia chef and restaurateur (and Top Chef guest judge), was inspired by farms, farmers’ markets, and the beloved but often dreaded CSA box. He says he wrote his newest book to answer a question put to him by his neighbor and fellow community supporter of agriculture: “What the hell do I do with kohlrabi?” Not only does Acheson answer that question (politely, in the form of recipes), but he also tells readers what they can do with apples, carrots, corn, tomatoes, salsify, yacon (yes, yacon), persimmons, and much more. In chapters organized by season, he offers three or four recipes for each fruit or veg, from super simple to much more involved. For parsnips, for example, you’ll find an easy purée, a sauté with country ham, parsley, and basil, and then–whoa!–Oat Risotto with Oxtail, Roasted Shallot, and Parsnips.

他在书中的语气有点讽刺，通常很有趣，但也朴实而诚实。他的南方效忠通过腌制食谱（其中很多），沙砾和大量的山核桃来实现。大多数食谱都伴随着精美的全彩照片。尽管其中有些人不完全匹配食谱，但它们仍然让我想去农贸市场购买美味的东西，甚至是Kohlrabi，现在我知道到底该怎么办。

Beets with Serrano Ham, Young Manchego, Boiled Eggs, Arugula, and Smoked Paprika Dressing
Salt-roasted beets meet Spanish flavors in a super satisfying salad. The creamy-smoky dressing was a welcome change from the usual goat-cheese-and-beet matchup.

Roasted Eggplant with Boiled Peanut Sauce
A garlicky gremolata-like mix of chopped parsley, mint, and oregano adds bold flavor to roasted eggplant. Maybe Acheson likes the accompanying puréed peanut sauce on the thin side, but I’ll add less water next time.

Photos by Rinne Allen

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