A Girl and Her Greens: Hearty Meals from the Garden
April Bloomfield
'There are chefs whose restaurants I rush to, chefs I have been honoured to cook with, chefs whose recipes I want to use over and over again. April is all of these to me. Read this book, and you will understand why' Ruth Rogers
'Her lovely new book finds her revelling in veg, and all its gloriously colourful, mouth-watering, tummy-filling potential. I defy any curious cook to flick through these delicious pages and not want to get busy immediately' Hugh Fearnley-Whittingstall
April Bloomfield - co-owner of the lauded Spotted Pig restaurant in New York - is a chef renowned for her nose-to-tail ethos. But her reverence for sweet peas and bright bunches of radishes matches her passion for the perfect cut of meat. In A Girl and Her Greens, April proves that vegetables can be as juicy, inviting and indulgent as the most succulent steak. From Swiss Chard Cannelloni to Roasted Onions with Sage Pesto, from Kale Polenta to Fennel Salad with Blood Orange, from Braised Peas and Little Gem Lettuce to Roasted Leeks with Walnut Breadcrumbs A Girl and Her Greens is packed with tantalising and flavoursome recipes for hearty food where vegetables truly take centre stage.
Product Details
About April Bloomfield
Reviews for A Girl and Her Greens: Hearty Meals from the Garden
Ruth Rogers Seasonal vegetables should be at the heart of every good kitchen - and it's great to see they are the life and soul of April's. Her lovely new book finds her revelling in veg, and all its gloriously colourful, mouth-watering, tummy-filling potential. I defy any curious cook to flick through these delicious pages and not want to get busy immediately
Hugh Fearnley-Whittingstall Thrilling . . . There is much to learn from her
Independent
She is renowned for her hearty, meat-based dishes . . . here, she shows how you do equally indulgent things with vegetables
Women's Health
This is veg with attitude
GQ
Hearty doesn't have to mean meaty, thanks to Bloomfield's understanding of what makes good grub . . . Bloomfield's reputation means this isn't a book that will be automatically pigeonholed into the 'vegetarian' category, despite it's veg-centric credentials, and rightly so. A hard trick to pull off, but one she does in trademark style
Restaurant
Accessible and inspiring . . . Her approach is relaxed and easy as she looks around the world for culinary ideas and somehow simultaneously simplifies and elevates the foods . . . Her steamed daikon and raw radish salad with kimchi and sesame really got me feeling enthused about her cooking
Kitchen Counter Culture
[April is] one of my favourite cooks, one of the most humble, genius chefs on the planet. This chick cooks like a ninja
Jamie Oliver Believe me when I tell you that [April's] food is extraordinary. I don't mean extraordinary in a Michelin-starred look-at-these-truffled-potatoes kind of way. Nor do I mean extraordinary in a Heston Blumenthal this-mackerel-pops-like-Space-Dust kind of way. I mean only that it is extraordinarily delicious
Rachel Cooke
Observer
It's official: New York's best chef is British
The Times