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A Girl and Her Greens: Hearty Meals from the Garden, by April Bloomfield
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Review
“April, April, April what a chef! Delicious, brilliant, inspiring... With her book, A Girl and Her Pig, you can now sample her splendid food in your own kitchen.” (Fergus Henderson on A Girl and Her Pig)“In a sneak peek at her new cookbook, A Girl and Her Greens, Bloomfield offers her crazy-good recipe for pan-roasted carrots with carrot-top pesto, shaved carrot salad, and creamy burrata.” (Saveur 100 Cooks' Edition)“What makes Ms. Bloomfield’s simple food so satisfying-both at her restaurants like the Breslin and the Spotted Pig, and in her previous book, A Girl and Her Pig-are its pinpoint-perfect textures, flavors and seasonings.” (New York Times)“…I can’t imagine anyone being able to write about vegetables the way [Bloomfield] does without truly loving them… [M]y only frustration with Bloomfield’s book so far has been that the options are so tempting, it’s hard to know where to begin.” (Washington Post)“April Bloomfield...brings her irresistible, amped-up attitude to A Girl and Her Greens: Hearty Meals from the Garden. Bloomfield finds the same delight in fresh peas as she does in a juicy steak…her recipes all have chatty, supportive and meticulous instructions.” (BookPage)“Known for her whole-animal approach, chef April Bloomfield compares her love for lamb shoulders and suckling pigs to action films. ‘You probably don’t want them all the time,’ she writes. What we do want is more of her kale polenta.” (Cooking Light)“Famous for her meaty dishes..., April Bloomfield is ready to show off her vegetable side... A Girl includes recipes for crushed spring peas with mint, whole pot-roasted cauliflower with tomatoes and anchovies and a butternut squash coconut tart.” (New York Daily News)“New York City chef April Bloomfield follows up her 2012 debut A Girl and Her Pig with this treatise on vegetables... Greens is arranged seasonally and focuses on the lighter side of Bloomfield’s cooking.” (Epicurious)“My favorite thing about the recipes I tried, from the crushed spring peas with mint to the fingerling potatoes in butter, was the small details, carefully explained in Bloomfield’s instructions, that pushed the simplest dish upward from good to great.” (Bloomberg Business)“The chef, restaurant owner, and author of the critically lauded A Girl and Her Pig presents a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.” (Publishers Weekly)
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From the Back Cover
The vegetable-centric follow-up to the beloved cookbook A Girl and Her Pig, by the winner of the 2014 James Beard award for Best Chef in New YorkFrom the chef and author of the critically lauded A Girl and Her Pig comes a beautiful, fully illustrated cookbook that offers scrumptious seasonal recipes for her true love—vegetables. Although her name is practically synonymous with nose-to-tail cooking, April Bloomfield's heart belongs to the humble potato, to sweet corn and zucchini, to winter squash and Treviso, to sugar snap peas and ramps.In recipes such as Whole Pot-Roasted Cauliflower with Tomatoes and Anchovies, Tagliatelle with Asparagus and Parmesan Fonduta, and Crushed Spring Peas with Mint, April demonstrates the keys to her unforgettable food: honest ingredients, attention to detail, and affection for the sensual pleasures of cooking and eating.Lively and down-to-earth, A Girl and Her Greens features insightful sidebars and tips on April's techniques and charming narratives that reveal her sources of inspiration.
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Product details
Hardcover: 272 pages
Publisher: Ecco; 1st Edition edition (April 21, 2015)
Language: English
ISBN-10: 9780062225887
ISBN-13: 978-0062225887
ASIN: 006222588X
Product Dimensions:
7.5 x 1 x 9.2 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
43 customer reviews
Amazon Best Sellers Rank:
#17,317 in Books (See Top 100 in Books)
Absolutely love it....just in time for all the fresh vegetables and greens at the farmers markets and my small garden....loved the boiled potatoes with mint and butter, the roasted carrots with carrot top pesto and burrata, pot roasted artichokes and white wine and capers....all really simple but heavenly delicious...perfect for how I love to eat my veggies with a creative touch.
I've had this book for over a year, and already its worn and covered in my endeavors to make homemade meals.Its beautiful, fun to read, the recipes are AMAZING, and I'm so happy I found this. Personally, I think everyone should have this book in their kitchen.
This isn't for beginners and that's what I love about it.
Book was as expected. Terrific. Great service and delivery too. Very happy
In an effort to eat healthier, I am always looking for good vegetable-centric recipe books. Chef Bloomfield has some great (or should I say marvelous) ones in this beautiful book. Great engaging stories help bring the recipes alive. My favorite recipes: Salad Sandwiches (I used the Heinz salad ream though), Morels w/ Madeira Cream on Toast - (great dinner paired with a simple greens salad and chilled pinot grigio); Spiced Carrots with yogurt (with brown rice); and the eggplant caponata (tossed with spaghetti and parmigiano reggiano shavings).My only critique is that a fair portion of these dishes are quite labor intensive and not really geared for weeknight meals. Having said that, a number of dishes can be stored in the fridge for several days and reheated but personally that's not the same as fresh and hot.
Love the book. Beautiful drawings and great photos but most of all wonderful vegetable-centric meals. Love reading her stories about how she learned her craft and thank you for sharing the recipes. A real gem!
I have made numerous recipes and all have exceeded my expectations! Creative use of fresh ingredients to bring out flavors and produce great tasting and looking food.
Funny, practical, self- deprecating and making you want to raise the bar in the way you think about food, from the way you buy it to the way you prepare and share it. I have over a hundred cook books and I like coming back to April's repertoire and recipes ! Enjoy!
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