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A Girl and Her Pig [Illustrated] [Hardcover]

April Bloomfield (Author)
3.9 out of 5 stars  See all reviews (7 customer reviews)
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Book Description

Publication Date: 1 Nov 2012
In A Girl and Her Pig, April Bloomfield takes us behind the scenes of her lauded restaurants - the Spotted Pig, the Breslin and the John Dory - and into her home kitchen. Pairing quintessentially British food with a deeply Italian influence, April's recipes showcase her bold flavours, nose-to-tail ethos and love for the tactile pleasures of cooking and eating. From a creamy Smoked Haddock Chowder to the ultimate Caesar Salad, from melt-in-the-mouth Braised Lamb with Tomato and Anchovy to April's famous Ricotta and Parmesan Gnudi, these are innovative yet refreshingly straightforward dishes perfectly achievable in your home kitchen. Written with real verve and full of personality, A Girl and Her Pig is a cookbook full of tales and tips from one of the world's best-loved chefs.

Photography by David Loftus

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Product details

  • Hardcover: 352 pages
  • Publisher: Canongate Books Ltd (1 Nov 2012)
  • Language: English
  • ISBN-10: 0857867318
  • ISBN-13: 978-0857867315
  • Product Dimensions: 19.8 x 3.3 x 24.1 cm
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 18,815 in Books (See Top 100 in Books)

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› Visit Amazon's April Bloomfield Page
April Bloomfield
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Review

Such a brilliant, beautiful book from one of my favourite cooks, one of the most humble, genius chefs on the planet. This chick cooks like a ninja, and now she's giving you all of her secrets - what are you waiting for? --Jamie Oliver

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

I love April Bloomfield and I love her cooking. This book is beautiful and full of recipes that you'll be excited to share with your family and friends -- Eric Ripert

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

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

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

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

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

About the Author

April Bloomfield was born in Birmingham. She is the executive chef and co-owner with Ken Friedman of the Michelin-starred the Spotted Pig, the Breslin, and the John Dory restaurants in New York. She has worked at The River Café in London and Chez Panisse in Berkeley, CA among other celebrated restaurants. A Girl and Her Pig is her first cookbook.
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Customer Reviews

Most Helpful Customer Reviews
9 of 11 people found the following review helpful
5.0 out of 5 stars I think this is a cookbook I am going to use - not just admire 1 Dec 2012
By Cole Thornton TOP 1000 REVIEWER
Format:Hardcover
I haven't cooked from this yet - waiting for my copy to come from Amazon - but I have spent some time looking at the recipes. I thought I wasn't going to like it. I am not a big meat eater - I like it well enough but not too often and not in large quantities.

Plus I guess I had a prejudice since we used to be lucky enough to spend some holidays in the West Village in Manhattan and walked past The Ginger Pig many, many times and talked about eating there. But I didn't much like the look of the noisy young trendies flocking into it (I am just a grumpy old man who likes to cook and eat and doesn`t much care about my clothes - the opposite of most of her clientele it seemed).

Anyway, earlier today I didn't look at a single meat recipe but I did look at the vegetables and the accompaniments - and was very impressed indeed. "innovative and straightforward" is not a bad description - lots of use of tomatoes and other vegetables prepared in ways that I had not seen before - some interesting blends of different cuisines. I haven't yet tried any yet obviously but I am looking forward to cooking from this when it arrives.

The book is easy to read and she is in no way "up herself" - very much the reverse. And it is a very nice piece of book production - well designed and laid out.

So - more later on the recipes when I have had a chance to try them. But full marks so far to April. Nice to see a Brit conquering Manhattan. Good luck to her!!

Only cooked one so far - roasted vegeatbles - very good - just a couple of additions to the standard methods which make all the difference. Tonight - roasted tomatoes and I will try the chard dish which sounds great - if I can find some decent chard.

Lined up are a lovely sounding lentil puree and a chickpea dish also. And a goat's cheese souffle which sounds as if even I can make it.

Really detailed description of how to segment lemons - something I have never seen explained in such detail and so clearly before.

I know, I know - where are the comments on the MEAT recipes. Soon I promise - I have to do my research and decide what to begin with.

And just one more general comment - lovely book, text around the receipes makes very interesting reading but also occupies a fair amount of space - so there are rather fewer recipes than I had thought. But still very much worth buying or borrowing.
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4.0 out of 5 stars Very Good,,,, 7 April 2013
By Buck Wheat
Format:Hardcover|Amazon Verified Purchase
Better than expected....Better than expected....Better than expected....Better than expected...Better than expected....Better than expected....Better than expected.Better than expectedBetter than expectedBetter than expected
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2 of 3 people found the following review helpful
5.0 out of 5 stars cookery 14 Feb 2013
By gypsy
Format:Hardcover|Amazon Verified Purchase
Much liked by my Granddaughter. An ideal present to buy for a relative at uni. With a nice feel to the book and lots of good recipes for a hunggery student
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