A Girl and Her Pig: Recipes and Stories by April Bloomfield

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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: all-purpose flour; eggs; milk; butter; bacon; maple syrup; dried pequin chiles
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: marjoram; coriander seeds; Maldon salt; dried pequin chiles; butternut squash; pancetta; eggs; bruschetta
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: rosemary; smoked anchovies; heavy cream; eggs; dried pequin chiles; Maldon salt; crème fraîche
  • Porridge
    • Categories: Breakfast / brunch
    • Ingredients: milk; Maldon salt; steel-cut oats; rolled oats
    • Categories: Bread & rolls, savory
    • Ingredients: baking potatoes; fresh yeast; all-purpose flour; Maldon salt
  • Deviled eggs
    • Categories: Egg dishes; Appetizers / starters; Side dish; Snacks; Vegetarian
    • Ingredients: eggs; mayonnaise; Champagne vinegar; crème fraîche; Maldon salt; chives; chervil; ground cayenne pepper
    • Categories: Appetizers / starters; Snacks
    • Ingredients: shallots; Madeira cake; ruby Port wine; chicken livers; Maldon salt; parsley; crusty bread
    • Categories: Snacks; Vegan; Vegetarian
    • Ingredients: preserved lemons; canned tomatoes; saffron; Dutch red chiles; cumin seeds; Castelvetrano olives; Maldon salt
    • Categories: Snacks; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: garlic; Spanish peanuts; Maldon salt; dried pequin chiles
  • Toasts with ramp butter and fried quail egg
    • Categories: Egg dishes; Appetizers / starters; Snacks; Spring
    • Ingredients: ramps; butter; Maldon salt; anchovies; dried pequin chiles; baguette bread
  • Devils on horseback
    • Categories: Appetizers / starters; Snacks; Spring
    • Ingredients: Sauvignon blanc wine; white wine vinegar; superfine sugar; allspice berries; dried pequin chiles; cinnamon sticks; pears; English breakfast tea; Armagnac; prunes; bacon; Maldon salt
    • Categories: Snacks; Appetizers / starters; Cooking ahead
    • Ingredients: dried pequin chiles; fresh sardines; parsley; store-cupboard ingredients
    • Categories: Appetizers / starters; Snacks; Italian
    • Ingredients: semolina flour; bottarga; Maldon salt; dried pequin chiles; butter
    • Categories: Sandwiches & burgers; Snacks; Lunch
    • Ingredients: mozzarella balls; rustic bread; prosciutto
  • Green pea and ham soup
    • Categories: Soups
    • Ingredients: smoked ham hocks; Spanish onions; celery; carrots; bay leaves; Maldon salt; mint; frozen peas; crème fraîche
    • Categories: Soups; Spring; Vegetarian
    • Ingredients: young garlic; Maldon salt; Jerusalem artichokes; carrots; baby artichokes; white beans; heavy cream; ramps; mint; opal basil; asparagus; spring onions
    • Categories: Soups
    • Ingredients: Spanish onions; Maldon salt; fennel; celeriac; Jerusalem artichokes; potatoes; carrots; turnips; parsnips; chicken stock
    • Categories: Soups; Summer; Vegan; Vegetarian
    • Ingredients: heirloom tomatoes; garlic; basil; Maldon salt
    • Categories: Soups; English
    • Ingredients: heavy cream; milk; potatoes; smoked haddock; slab bacon; carrots; celery; Spanish onions; Maldon salt; dried pequin chiles; fish stock; parsley
  • Caesar salad
    • Categories: Salads; Appetizers / starters; American
    • Ingredients: anchovies; Champagne vinegar; sunflower oil; Parmesan cheese; romaine lettuce; croutons; Maldon salt
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: Puy lentils; sage; coriander seeds; cumin seeds; Maldon salt; lemons; chickpeas; preserved lemons; red onions; cilantro; feta cheese; sesame seeds
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: radishes; basil; Maldon salt; Parmesan cheese; radish sprouts
  • Fried pig's ear salad
    • Categories: Salads; Main course
    • Ingredients: pig ears; duck fat; Belgian endive; radicchio di Treviso; arugula; lemons; shallots; capers; Maldon salt; superfine sugar
  • Carrots, avocado, and orange salad
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: garlic; Maldon salt; cumin seeds; coriander seeds; dried pequin chiles; carrots; oranges; avocados; cilantro
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: walnuts; dried pequin chiles; pears; escarole; red onions; Roquefort cheese; crème fraîche; heavy cream; Maldon salt; Champagne vinegar

Notes about this book

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Notes about Recipes in this book

  • Deviled eggs

    • consortiumlibrary on July 06, 2016

      Straightforward well-seasoned deviled eggs. Successfully subbed basil for chervil and sour cream for creme fraiche. Deviled eggs don't usually require a recipe but, if you want one, this one reliably works. It can also be endlessly modified. I prefer the eggs cooked 9 minutes rather than 10. Finally, double the batch. These eggs go fast.

    • metacritic on December 24, 2020

      This is great. I will reduce the cooking time to 9 minutes next time, too, but pretty perfect a recipe.

    • Kduncan on November 18, 2018

      My go to deviled eggs recipe. Cooked these many times and they have always turned out great. I also like the 9 minute cook time for the eggs over the 10 minutes recommended in the recipe.

  • Radish salad

    • consortiumlibrary on July 05, 2016

      This refreshing salad is a wonderful complement to a hearty dinner. Use vegetable peeler to cut parm into slices. Cut radishes in wedges with one thinner edge - doing so helps flavors meld while scrunching the ingredients together.

    • westminstr on May 15, 2015

      This was a great way to use my garden radishes! Everyone liked it, will make again.

    • DKennedy on May 20, 2014

      Made this for dinner a few nights ago and this might just be my new favorite salad. Scrunching the radishes, basil, salt and parmesan together really makes the flavors marry. The creaminess of the parm coupled with the bitter greens and tangy lemon is sheer genius.

    • TrishaCP on May 16, 2017

      Agree with all of the other raves- this is a delicious use of radishes. I used arugula instead of radish sprouts.

    • eliza on June 12, 2014

      This salad is fantastic! Earlier this spring, I saw some reviews for it, and I grew radishes in my garden so I could make it. I love salads of all kinds, and this could possibly be my favourite one ever. I can't wait for more radishes to get a little larger so I can make it again. Served on arugula since that's what I had.

    • FJT on August 21, 2021

      Everyone loved this!

    • billcranecos on July 01, 2022

      All the other reviews aren't lying. This is a great salad. The sharpness of the radishes is balanced by the other flavors, but the radishes (plentiful in the salad) come through beautifully.

  • Cabbage and bacon

    • consortiumlibrary on March 05, 2016

      Surprisingly delicious braised cabbage, infused with rich wonderful flavors. It's sweet, juicy,and warming. I've never been a braised cabbage fan, but this recipe changed my mind 100%. Without question, I'll make it again. It's essential to use the best slab bacon available. Didn't have time to make Sticky Chicken Stock, so used packaged chicken broth; I also substituted green cabbage for Savoy. One of us used horseradish, the other didn't. We both ended our meal happy and content.

  • Caesar salad

    • westminstr on September 23, 2016

      Made this recently and I definitely prefer the Zuni caesar dressing. 1. This dressing makes a huge quantity but it's hard to cut it in half because there is just one egg in the dressing, and who wants to save just 1/2 an egg? Zuni version is easier to make in smaller quantity. 2. This dressing calls for all neutral oil but I prefer the flavor of olive oil as in the Zuni recipe.

    • Breadcrumbs on August 23, 2015

      p. 75 – Zuni’s Caesar salad has been our go-to and reigning champ since I first made it 2013 but this version is a serious contender and may just edge out Zuni as our new favourite. The 1st thing I love about this dressing is the simplicity of its prep as you mix all ingredients in a food processor. Now we didn’t plan to eat our salad with our hands as AB suggests so I cut my romaine into bite sized pieces vs serving long leaves so I saved some time by simply tossing my lettuce with the dressing vs rubbing it on each leaf as AB suggests. In the head note AB mentions what she loves about this dressing, apart from its tang, is that it has clean flavours in that you can taste each individual component. I’d definitely agree with her and I think that’s what differentiates the dressing from others. I especially enjoyed the light and bright flavour of the Champagne vinegar. Delicious! Photo here: http://chowhound.chow.com/topics/1016328?commentId=9696042#9696042

    • CommonTable on November 02, 2017

      This recipe includes egg as an ingredient.

  • Lentil and chickpea salad with feta and tahini

    • westminstr on May 04, 2016

      Great salad. I used cilantro, a very small garlic clove in the dressing, and I included the preserved lemon but think it would be fine without. I prepped the red onion first and let it rest with only salt and lemon juice while I put together the dressing. This was enough time to "quick pickle" the onion and take the bite out. I used French lentils from the bulk bin, cooked ahead of time over the weekend, and canned chickpeas. I omitted the sesame seeds. I only needed 1 tsp of the cumin-coriander mix. This was a meal for us with raw red pepper slices on the side. Everyone loved it. Next time I will streamline the prep a bit more.

    • okcook on June 19, 2012

      This salad delivered what she promised in the description. Great textures and flavours. It is quite substantial so I was glad I just made 1/2 a recipe. We had it with our homemade Merguez sausage.

    • DKennedy on July 11, 2013

      This is the first recipe I've made out of this book. This is a wonderful vegetarian dish I could eat straight out of the bowl! Modifications: I used fresh, green chickpeas instead of canned ones, sautéed as described in Small Bites, Big Nights. I really liked this dish, though next time I would make it my own by: omitting the preserved lemons; sautéing the red onions along with the chickpeas; and adding more veggies to this dish. I resisted using all the tahini sauce but in the end, I realized it was needed. I also think the raw garlic in the tahini was too harsh.

    • minervasowl on December 14, 2012

      This salad makes a wonderful summer meal -- not too heavy, but still satisfying. Be sure to follow the directions for assembly as the layering of flavors and textures really pays off.

    • Skamper on August 17, 2023

      I made this for myself for dinner when M had to work late. I was dismayed by the number of dishes, but I have to say it was worth it. I served it on a bed of arugula lightly dressed with lemon and olive oil. I had the exact same thing for lunch the next day and the leftovers held up well. Really delicious. I used regular green lentils.

    • Totallywired on November 09, 2018

      This was quite good. Messed up and didn’t have feta, added pecorino for salt but was missing the creaminess feta would bring plus the good bits discovery Bloomfield is so fond of. I’d bring more herbs and a bit more acid, but this is a very nice salad. Served here with lamb racks roasted with salsa verde.

  • Lemon-olive oil dressing

    • Breadcrumbs on April 06, 2016

      p. 285 – Salty, tart, tangy and simply wonderful with baby arugula as the perfect foil to rich, heavier dishes. I served this alongside a Mushroom, Leek and Gruyere tart and it worked beautifully. Next time I’d reserve some of the salt to toss directly into the salad for a little crunch. Simple but greater than the sum of its parts. Well worth repeating. Photo here: http://www.chowhound.com/post/april-2016-cotm-april-bloomfield-month-miscellaneous-1034699?commentId=9834172

    • TrishaCP on June 01, 2016

      I agree with Breadcrumbs-this is a great choice when served with a salad alongside something heavier.

  • Mashed potatoes

    • Breadcrumbs on April 06, 2016

      p. 235 – Did the world really need another recipe for mashed potatoes? Well as it turns out, yes . . . at least I can say I did. What differentiates the author’s recipe from others I’ve prepared is her method. She has you rinse the peeled, sliced potatoes until the water runs clear to remove excess starch and, she has you let the drained, cooked potatoes sit to allow some of the steam to escape before you rice or mash them. Ms Bloomfield says this allows them to better absorb the butter and cream. The resulting potatoes are smooth and silky. I only needed about half the cream mixture though so next time I’d start out mixing less to avoid waste. With half a pound of butter this won’t be our go-to recipe but it will be our new company dish. Perfectly delicious. Photo here: http://www.chowhound.com/post/april-2016-cotm-april-bloomfield-month-potatoes-top-tail-veg-1034701?commentId=9834831

  • Roquefort dressing

    • okcook on December 15, 2012

      Wonderful tang from the champagne vinegar with salty notes from the cheese chunks.

    • kkmatti on April 24, 2022

      One of the best dressings I’ve ever made. I want to put this on everything.

  • Escarole salad with Roquefort, pears, and walnuts

    • okcook on December 11, 2012

      When making the walnuts for the salad garnish she instructs you to drain the fried walnuts on paper towels. If you do that, don't let them sit there very long otherwise they stick to the paper towels and you'll have to start again!

  • Marinated roasted peppers

    • okcook on August 14, 2013

      Wow, this one really sings. Made with fresh red peppers from the garden. The sauce gets nice and rich using her method...the peppers, vinegar, olive oil and salt are massaged together.

    • MmeFleiss on January 23, 2016

      Another winner from this book. So simple yet so good. I really don't know why I don't cook from this book more often because I've never had anything from it that was less than outstanding.

    • Kduncan on November 18, 2018

      Great recipe, great flavors, and great to have in the fridge to snack on. Used to cook this way more often and probably will start doing so again.

  • Asparagus with Parmesan pudding and prosciutto

    • fprincess on July 04, 2012

      Just wonderful. The parmesan pudding is very easy to make. I baked it in individual ramequins. I used duck eggs so it was even more special. Picture here: http://forums.egullet.org/index.php/topic/143209-cooking-from-a-girl-and-her-pig-april-bloomfield/page__p__1885557#entry1885557

    • MmeFleiss on March 15, 2015

      I forgot to do the water bath and the pudding still had the perfect consistency--it was quite forgiving. This is definitely going to be repeated in my household.

  • Lamb chops with chimichurri

    • fprincess on October 18, 2012

      Because it is paired with lamb, this chimichurri variation uses mint and parsley (but she suggests other versions as well). Also included are thinly sliced shallots, garlic and habanero. Everything is mixed with olive oil and we wait long enough for the herbs to "get to know each other". The lamb chops are pounded before they are grilled at high heat. They are served topped with the chimichurri to which a little bit of lemon juice is added at the last minute. You end up devouring the chops with your fingers and it's delicious. Photos here: http://forums.egullet.org/topic/143209-cooking-from-a-girl-and-her-pig-april-bloomfield/page__p__1894740#entry1894740

  • My chicken adobo

    • fprincess on January 03, 2013

      Ready in a little bit over an hour. Very flavorful and rustic - she does not peel the garlic or the ginger. Photos here: http://forums.egullet.org/topic/143209-cooking-from-a-girl-and-her-pig-april-bloomfield/page__p__1903767#entry1903767

    • mgwalter on May 18, 2014

      This was really easy to make and incredibly good. I recommend preparing the ginger as thin batons rather than simply slicing it thin. For those wishing to view this recipe online, here are two sources: http://www.marthastewart.com/901380/my-chicken-adobo http://www.amateurgourmet.com/2012/05/chicken-adobo.html

    • Kduncan on January 04, 2021

      Literally no one, in my opinion, can do any wrong when braising chicken in rice vinegar and soy sauce with garlic and ginger. Was it my favorite adobo ever? No, but it wasn't overly hard to prepare and it turned out fine.

    • Totallywired on April 05, 2019

      Pungent ginger and garlic-laced sweet and sour sauce. Solid but unspectacular, balance is key so taste your vinegar.

  • Chocolate-orange cake with bourbon

    • fprincess on March 12, 2013

      A rich and dense marquise-type cake. Not very refined but delicious nonetheless. Cooking notes and photos here: http://forums.egullet.org/topic/143209-cooking-from-a-girl-and-her-pig-april-bloomfield/?p=1911981

  • Chimichurri

    • fprincess on October 18, 2012

      Because it is paired with lamb, this chimichurri variation uses mint and parsley (but she suggests other versions as well). Also included are thinly sliced shallots, garlic and habanero. Everything is mixed with olive oil and we wait long enough for the herbs to "get to know each other". Lemon juice is added at the last minute.

  • Summer succotash

    • fprincess on August 13, 2013

      The summer succotash is very photogenic but I thought that it was a little too heavy with the heavy cream. I prefer a lighter version. Photo here: http://forums.egullet.org/topic/143209-cooking-from-a-girl-and-her-pig-april-bloomfield/?p=1927682

  • Swiss chard with olive oil

    • fprincess on October 18, 2012

      I like the simplicity of the recipe and the big flavor. She boils the stems first (cut into 1- to 2-inch pieces), then adds the leaves, drains them, adds them into a serving bowl where she just dresses them with olive oil and grated fresh garlic that she tosses with her hands, with a squeeze of lemon juice to brighten things up. Photo here: http://forums.egullet.org/topic/143209-cooking-from-a-girl-and-her-pig-april-bloomfield/page__p__1894753#entry1894753

    • tekobo on February 26, 2017

      Super simple, super tasty!

  • Fried pig's ear salad

    • DKennedy on March 26, 2016

      Made this salad dressing recipe today to serve over a cobb salad. Halved the ingredients for the dressing, using a meyer lemon, omitting the sugar, and splitting the oil amongst avocado oil, olive oil, and walnut oil. Tart dressing that contrasted nicely with the rich avocado, ham, turkey, and chick peas featured in the salad. For greens I used bitter and buttery. Very nice and would make again.

  • My curry

    • DKennedy on May 20, 2014

      This was an incredible pain in the a-- - to make but really yummy. I made it for dinner last night and my house still smells strongly of curry, in a good way. Between toasting and grinding the spices, chopping the ginger, peeling and slicing the 2 c. of shallots, zesting, depithing, and juicing the citrus, and cubing the 4 lbs of lamb (I used pork) there is a fair amount of prep work before any real cooking takes place. Next time doing the prep work the day before is really the only alternative. Once all the prep was out of the way, and the mound of dishes washed, the rest was easy.

    • FJT on June 26, 2015

      Lovely curry recipe - I won't say it's the best I've ever tasted, but I will definitely make it again. To make life easier I took a few shortcuts: I bought stew meat rather than a whole shoulder which I really didn't fancy deboning and chopping up myself and I used a jar of ginger puree rather than having to peel and chop 75g of ginger! Those 2 things saved a load of prep time and my sanity! Great taste - family loved it.

  • Porridge

    • eliza on April 20, 2016

      This recipe is basically half and half milk and water and also steel cut and rolled oats; I only add a pinch of salt. I love the texture of this. Can be made ahead and heated as needed in the microwave, and milk to water ratio can be adjusted.

    • FJT on February 20, 2014

      I like a bit of salt in my porridge but this was way too much (and yes, I used maldon). Loved the texture of the porridge, but will be cutting back on salt next time.

    • Melanie on March 08, 2014

      I agree that the salt is too much - next time I will cut back on it. However, the recipe is otherwise pretty perfect - I loved the taste and textures.

    • stockholm28 on April 16, 2016

      I've never loved oatmeal; it is just something that I tolerate from time to time. The only way I generally eat oatmeal is if I have lots of toppings to disguise the mush. This porridge was delicious. I thought it would be too salty. It wasn't because the sugar really balanced it out. It reminded me of an oatmeal cookie. I think April has converted me to a porridge fan.

    • e_ballad on August 25, 2019

      Yep, a recipe for porridge, but this is THE recipe for the best porridge you will ever have. Wind back on the salt if that’s not your thing. And this makes 2x serves, not the 4x serves stated in the book.

  • Green pea and ham soup

    • wcassity on January 10, 2015

      A big success. Really delicious and satisfying. I made the broth in the slow cooker with the bone and a few chunks of the meat left over from our Christmas ham. It then took just 30 min or so to come together when I got home.

    • e_ballad on September 24, 2017

      Before embarking: this takes 5-6 HOURS to prepare. Yep. Also, the saltiness of your stock from your ham hock is what you're stuck with - mine were very salty, so to avoid diluting the flavour, I had to resort to the old raw potato trick. It was very nice, but for all the effort spent, I'll be going to other pea & ham soup recipes.

    • metacritic on February 28, 2022

      This recipe is an all-time great, as far as I'm concerned. It is dead easy, though the smoked shank cooks for 4-5 hours, so patience is required. In any event, the finished dish is bright with peas and mint and floating pieces of carrot, savory from the ham broth, and spiked with porcine goodness. The creme fraiche is required as it might be the best part of the whole dish.

  • Roasted peanuts with rosemary and garlic

    • ncollyer on March 03, 2013

      These are surprisingly good. A bit addictive actually!

  • Carrots, avocado, and orange salad

    • ncollyer on March 15, 2015

      This is a great dish. Wonderful combination of flavors, Very refreshing and comforting at the same time. Beautiful on a platter, especially a black one. The carrots alone are worth making. I have made it many times and it is dinner party worthy.

    • Trentinla on November 28, 2023

      loved this recipe as well... some dried fruit, or nuts would be welcome additions :)

  • A lamb's head

    • KarinaFrancis on January 25, 2014

      We had trouble getting fresh lambs heads so we had to use frozen, the dish still worked beautifully. I added 1/4 cup of pomegranate molasses to the basting liquid and it turned out glossy and gorgeous Served it ith crumbed lambs brains and poached tounge salad.

  • Grilled sea bass

    • ldtrieb on March 07, 2016

      Made with branzino and the recommended sides. Stuffed the fish with fresh dill,parsley,and thyme. I used San Marzano canned tomatoes for the saffron tomatoes as I didn't have fresh.This was a meal I'd make for company.

  • Lamb meatballs with yogurt, eggs, and mint

    • e_ballad on September 29, 2017

      Despite so much promise, these meatballs were really quite bland. I'm not sure that the breadcrumb quantity is particularly accurate either, as the meatballs tasted fairly 'stodgy'. Not a hit unfortunately.

  • Rhubarb fool with cardamom cream and pistachios

    • tekobo on April 10, 2016

      Also great with gooseberries page 260

  • Stewed octopus with butter beans

    • Totallywired on April 05, 2019

      Used the octopus cook method a half dozen times - highly recommended. High heat pushes out retained liquid and resuits in lightly browned octo in flavourful stock, both of which can be repurposed in a dozen different directions. A favourite is charring the octo over charcoal, mixing with fingering potatoes and olives, making a vinaigrette with some of the octo liquid. Made the stew here for the first time and reaction was mixed. Not the best cook or texture on the tomatoes or fennel and perhaps a cinnamon overload. Good but could do better.

  • Tongue sandwiches

    • Jardimc on July 05, 2022

      I brined the tongue as instructed for 5 days and then cooked it in the Instant Pot for 50 minutes on high, with natural release. The skin was easy to remove, and the tongue tender and flavourful. To be honest, I’m not sure 5 days of brining made a significant difference - I think simply cooking the tongue in the Instant Pot with the brine would achieve the same result, so no need for forward planning. If making sandwiches, the suggested tarragon sauce is delightful. For serving the tongue on a salad, I would reduce the vinegar from 3.5 TBSP to 2.5 TBSP, so it’s not overpoweringly sharp.

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Reviews about this book

  • Food52 by Fergus Henderson

    The 2013 Piglet Tournament of Cookbooks winner of the final round vs. Deb Perelman's The Smitten Kitchen Cookbook.

    Full review
  • Food52 by Kurt Anderson

    The 2013 Piglet Tournament of Cookbooks winner vs. Naomi Duguid's Burma

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  • Food52 by Adam Sachs

    The 2013 Piglet Tournament of Cookbooks winner vs. Chris Cosentino's Beginnings: My Way to Start a Meal

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  • Huffington Post

    This first book is nevertheless personal and captivating as she presents cheffy food that is still well within reach of serious home cooks.

    Full review
  • Boston Globe by T. Susan Chang

    "A Girl and Her Pig" is simple food, prepared with a high degree of attention and artfulness. Or you could say it’s comfort food, for those who find swooning comfortable.

    Full review
  • Serious Eats

    Filled with all the recipes that made us fall in love with Bloomfield's cooking in the first place along with a deeply personal narrative that lends insight into the process of these wonderful dishes.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0062003968
  • ISBN 13 9780062003966
  • Linked ISBNs
  • Published Apr 24 2012
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Ecco

Publishers Text

In A Girl and Her Pig, April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield's lauded restaurants—The Spotted Pig, The Breslin, and The John Dory—and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes that reflect her love for the tactile pleasures of cooking and eating. Bloomfield's innovative yet refreshingly straightforward recipes, which pair her English roots with a deeply Italian influence, offer an unfailingly modern and fresh sensibility and showcase her bold flavors, sensitive handling of seasonal produce, and nose-to-tail ethos. A cookbook as delightful and lacking in pretention as Bloomfield herself, A Girl and Her Pig combines exquisite food with charming narratives on Bloomfield's journey from working-class England to the apex of the culinary world, along with loving portraits of the people who have guided her along the way.

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