A Girl and Her Greens: Hearty Meals from the Garden

by April Bloomfield, Chihiro Onitsuka

Overview

From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes 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.

A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.

Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.

Product Details

ISBN-13:	9780062225894
Publisher:	HarperCollins Publishers
Publication date:	04/21/2015
Sold by:	HARPERCOLLINS
Format:	eBook
Pages:	272
Sales rank:	145,101
File size:	34 MB
Note:	This product may take a few minutes to download.

About the Author

April Bloomfield is the executive chef and co-owner of the Michelin- starred The Spotted Pig, The Breslin, The John Dory, Tosca, and Salvation Taco restaurants. She won the 2014 James Beard Award for Best Chef in New York and was nominated for an Emmy for cohosting the second season of the PBS show Mind of a Chef. A native of Birmingham, England, she lives in New York City.

Table of Contents

Acknowledgments vii

Introduction 1

Put a spring in your step 19

The humble potato 51

Top to tail 65

Satisfying salads 79

Summer, lovely summer 99

Vegetable pastas, polenta, pastries, and friends 125

A little beast goes a long way 165

Chilly weather treats 179

Vegetables and cream (a love affair) 203

Three vegetable juices 217

Sauces, dressings, pickles, and friends 223

Index 251

Editorial Reviews

★ 03/16/2015
The follow-up to chef Bloomfield’s excellent A Girl and Her Pig gives vegetables the same inventive and creative treatment that made her previous book such a success. Though she doesn’t give up meat altogether (there are sweet potatoes with bone marrow, broccoli with bacon, and steamed eggplant with ground pork and Thai basil), the vast majority of the book’s 80-plus recipes place vegetables at the center of the plate. Toothsome classics like zucchini bread, kimchi, focaccia, and hasselback potatoes sit comfortably next to simple riffs like sweet-corn polenta and imaginative dishes like winter squash pancakes with squash syrup and pecan butter. As in her previous book, she manages to sneak in a few English dishes such as mushroom pies with Swiss chard, and the book’s opening recipe, crushed spring peas with mint. Although some recipes may seem daunting in terms of both ingredients and preparation—there’s a lot of chopping, dicing, and peeling going on—readers will find that the dishes come together quickly once they’ve gathered the requisite supplies, and that the small details, such as salt-packed anchovies in the rich, potato-laden Jansson’s Temptation, make all the difference. Those expecting a collection of low-cal dishes and smoothies will be sorely disappointed—Bloomfield isn’t shy about using cream, cheese or other rich ingredients—but those with an adventurous palate are sure to find some new favorites in this impressive and imaginative collection. Color photos. (Apr.)

Publishers Weekly

…even if you don't end up falling for, say, the ramps with fried eggs or the polenta whirled with kale purée, you'll fall for the relatable, readable Bloomfield, who encourages fussiness only when picking the few fresh ingredients she asks you to seek out. To borrow a word from her, the whole package is "moreish." Translation for Yanks: You just want more.

The New York Times Book Review - Jenny Rosenstrach

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

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, 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

03/15/2015
In this follow-up to A Girl and Her Pig, James Beard Award-winning chef Bloomfield counters her carnivorous reputation with vegetable-centric recipes such as boiled potatoes with butter and mint, tagliatelle with asparagus and Parmesan fonduta, and slow-roasted leeks with walnut breadcrumbs. Her salads, sauces, pastries, pastas, and other courses work well as light meals or accompaniments to meatier mains and will appeal most to foodies and flexitarians who won't mind tucking whisper-thin slivers of lardo into their hasselback potatoes or roasting lengths of marrow bones alongside vegetables. VERDICT Bloomfield's latest is an excellent companion to its popular predecessor, offering a second helping of narrative-rich recipes and Sun Young Park's charming illustrations.

Library Journal