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A Girl and Her Greens: Hearty Meals from the Garden Hardcover – 21 Apr 2015

5 out of 5 stars 2 customer reviews

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Hardcover, 21 Apr 2015
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--This text refers to an alternate Hardcover edition.

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Product details

  • Hardcover: 272 pages
  • Publisher: Ecco Press (21 April 2015)
  • Language: English
  • ISBN-10: 006222588X
  • ISBN-13: 978-0062225887
  • Product Dimensions: 19 x 2.6 x 23.3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 1,098,561 in Books (See Top 100 in Books)

Product Description

Review

"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)

"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)

"What a chef! Delicious, brilliant, inspiring" (Fergus Henderson)

"April Bloomfield is already someone I admire enormously, and whose food I adore, one terrific restaurant after another. But with her book, she's done yet another extraordinary thing: it's a beast - and it's going right up there on the special shelf next to the classics. Whenever I eat April's food, read her menus or cook from her recipes, I feel like she's reading my mind. It's always exactly what I wanted and needed, but better. I want to be just like her when I grow up" (Anthony Bourdain on A GIRL AND HER PIG)

"April Bloomfield's beautiful book is one of only a handful that make me want to go straight into my kitchen and start to cook. A triumph" (Russell Norman on A GIRL AND HER PIG)

"To read, and to cook from, her new book is to meet a girl who brings the warmth of her unprepossessing youth into her food, combined with a fastidious attention to detail" (Irish Times)

"Hearty, tantalising dishes" (Crumbs)

"Indulge in Swiss chard cannelloni, roasted onions with sage pesto, kale polenta and roast leek crumble for veggie-centric entertaining ideas, as well as an array of more carnivorous treats" (Vantage)

"Fun an easy to read . . . The recipes cover everything from substantial salads to full-on comfort food, calling in on sauces and dressings, green juices, vegetable crisps and pickles such as piccalilli and kimchi on the way. It is everything you want in a cookery book, and then some . . . A lovely book which would make a fantastic addition to any cook's library. But please don't fall so in love with the look and tone of it that you forget to cook from it!" (Handmade Magazine) --This text refers to an alternate Hardcover edition.

Book Description

A new vegetable-focused cookbook from the Spotted Pig's April Bloomfield --This text refers to an alternate Hardcover edition.

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Top Customer Reviews

Format: Hardcover
We were so excited to hear that April Bloomfield has just released a new cookbook. We've discovered her energetic personality on PBS Mind of a Chef, so couldn't wait to see her new book where veggies in all their shapes are the star. And these recipes couldn't be further from boring salads and over-boiled veggies!

The book is certainly pretty! Lots of cute drawings and sublime photos perfectly highlight the nature of her food: bold, colourful, vibrant! Subtle, inspiring, and daring pairings are commonplace, such as mixing raw and char-grilled fennel in the same dish to add depth, or variations of polenta that sound (and taste!) outrageously good. We particularly loved her ability to describe how she thinks in layers of goodness and flavours, where every ingredient has a well-defined role to play.

It's obvious that this isn't a "let's publish something quickly"-type of book. Every recipe has clearly been tested and refined over years of trial and error. Yet, her ability to strike the perfect balance between "making incredible food" and "still doable at home" is remarkable. Recipes are detailed and well-written, and some still require quite a few steps (cooking ingredients separately, etc.), which shows clearly that April doesn't cut corners when it comes to food!

Some recipes might seem overkill for a quick dinner after-work, but her goal was to show amateur cooks that you can make restaurant-quality vegetarian food at home without spending the whole week-end. And damn this book delivers here! The balance of flavours in her amazing Roasted Cauliflower and Freekeh salad with Pistachios and Pomegranate was top-notch and made us feel we're ready to open a middle-eastern street food cart right away.
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Format: Hardcover Verified Purchase
hmmm, so new to April, but a very interesting and tasty take on vegetarian food; we are eating less meat for sure since this book came into the kitchen. yay!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x8f2b5270) out of 5 stars 31 reviews
25 of 27 people found the following review helpful
HASH(0x8f9a309c) out of 5 stars The Green Heaven! 22 April 2015
By HAPPY - Published on Amazon.com
Format: Hardcover Verified Purchase
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.
11 of 11 people found the following review helpful
HASH(0x8ff98b94) out of 5 stars Restaurant-quality vegetarian food at home? Here you go! 18 May 2015
By FoodCrafters - Published on Amazon.com
Format: Hardcover
We were so excited to hear that April Bloomfield has just released a new cookbook. We've discovered her energetic personality on PBS Mind of a Chef, so couldn't wait to see her new book where veggies in all their shapes are the star. And these recipes couldn't be further from boring salads and over-boiled veggies!

The book is certainly pretty! Lots of cute drawings and sublime photos perfectly highlight the nature of her food: bold, colourful, vibrant! Subtle, inspiring, and daring pairings are commonplace, such as mixing raw and char-grilled fennel in the same dish to add depth, or variations of polenta that sound (and taste!) outrageously good. We particularly loved her ability to describe how she thinks in layers of goodness and flavours, where every ingredient has a well-defined role to play.

It's obvious that this isn't a "let's publish something quickly"-type of book. Every recipe has clearly been tested and refined over years of trial and error. Yet, her ability to strike the perfect balance between "making incredible food" and "still doable at home" is remarkable. Recipes are detailed and well-written, and some still require quite a few steps (cooking ingredients separately, etc.), which shows clearly that April doesn't cut corners when it comes to food!

Some recipes might seem overkill for a quick dinner after-work, but her goal was to show amateur cooks that you can make restaurant-quality vegetarian food at home without spending the whole week-end. And damn this book delivers here! The balance of flavours in her amazing Roasted Cauliflower and Freekeh salad with Pistachios and Pomegranate was top-notch and made us feel we're ready to open a middle-eastern street food cart right away. We also tried the Watercress Soup with Spring Garlic, which was pure delish (although not as easy to blend as we thought...)! We salute the efforts of the talented April for making of such a high quality cookbook, and without a doubt we'll be cooking our way through it for many years to come!

*Disclaimer*
We received a free copy of the book, but had no obligation to write anything about it. This review represents only our personal view and we genuinely endorse this excellent book!
9 of 10 people found the following review helpful
HASH(0x8e987bf4) out of 5 stars Hearty meals indeed 26 May 2015
By Jeeves - Published on Amazon.com
Format: Hardcover Verified Purchase
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.
9 of 10 people found the following review helpful
HASH(0x8f9a3f30) out of 5 stars Those Bad Reviews? Hell With 'Em! 13 May 2015
By Paula Lee Bright - Published on Amazon.com
Format: Hardcover
I've only read the Kindle sample portion of this book, but bought it immediately. This has nothing to do with finding unusual and bizarrely inventive vegetable recipes. It's a story. A story about an amazing cook gradually learning her craft, and how she experimented, played with food, learned to appreciate different methods of handling vegetables, and her discoveries. So what if her discoveries weren't the first time they were ever thought of?

I love her casual way of talking to me, just to me, about what she's learned and what she does. I can't wait, when I finish this one, to go get the one about pigs! And I'm not even a meat lover, but I DO love good books. And I already know that she's a superb story teller, for those who love gardening, and love greens, and veggies, and well—food!

And guess what? I'm not even in the foodie world, so I didn't know who she was. But the sample alone has me salivating for more of her stories! Go, April!
8 of 9 people found the following review helpful
HASH(0x90847810) out of 5 stars A Great Resource and Charming to Read 18 May 2015
By Emily K. Paster - Published on Amazon.com
Format: Hardcover
My husband bought me this book for Mother's Day and in the first week I owned it, I made three recipes. All were hits. I love Chef Bloomfield's friendly, informal tone and all her British-isms. It made the book a delight to read. And the recipes are a great resource for anyone who likes to cook using seasonal ingredients - because it is spring, I have already made the recipes featuring ramps, spring onions and asparagus. Some of the recipes are incredibly simple, some are pretty involved and chef-y. I'm an experienced cook and food writer so I did not find any of the recipes or advice to be intimidating. I just see this as a book that I will cook from regularly.
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