A Girl and Her Pig: Recipes and Stories

( 51 )

Overview

In A Girl and Her Pig, April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield's lauded restaurants—The Spotted Pig, The Breslin, and The John Dory—and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes that reflect her love for the tactile pleasures of cooking and eating. Bloomfield's innovative yet refreshingly straightforward recipes, ...

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More About This Book

Overview

In A Girl and Her Pig, April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield's lauded restaurants—The Spotted Pig, The Breslin, and The John Dory—and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes that reflect her love for the tactile pleasures of cooking and eating. Bloomfield's innovative yet refreshingly straightforward recipes, which pair her English roots with a deeply Italian influence, offer an unfailingly modern and fresh sensibility and showcase her bold flavors, sensitive handling of seasonal produce, and nose-to-tail ethos. A cookbook as delightful and lacking in pretention as Bloomfield herself, A Girl and Her Pig combines exquisite food with charming narratives on Bloomfield's journey from working-class England to the apex of the culinary world, along with loving portraits of the people who have guided her along the way.

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Editorial Reviews

From Barnes & Noble

"April Bloomfield: The English Chef Taking Manhattan by Storm," the headline raved. For nearly a decade, lucky Gothamites have been able to indulge themselves in the culinary accomplishments of this young woman from the Midlands at her restaurants: The Spotted Pig, The Breslin, and The John Dory Oyster Bar. Reporters who have witnessed her in action note that Bloomfield treats every dish with the relish of a child opening an Easter egg. In this sublimely winning combination cookbook/memoir, the Birmingham-born girl with a pig shares her delight and her cooking secrets. Exquisite recipes; homegrown authenticity. Editor's recommendation.

— Edward Ash-Milby

Publishers Weekly
Starred Review.

With an unabashed love of food and quality ingredients, Bloomfield, the British chef behind popular NYC eateries The Spotted Pig (which has a Michelin Star), The Breslin, and The John Dory, rolls up her sleeves and invites readers into the kitchen as she shares recipes for many of her signature dishes in this outstanding collection. Included here are must-haves from The Spotted Pig, such as the Gnudi, Smoked Haddock Chowde,r and her ethereal Chopped Chicken Liver on Toast, as well as Roasted Veal Shanks with White Wine and Shallots and Chicken Adobo, providing would-be chefs with more than enough encouragement to try their hand at her unique takes on comfort food. The majority of the recipes are fairly simple as long as the reader is patient and pays attention to detail, but a few, such as the labor-intensive Beef and Bayley Hazen Pie, roasted lamb heads, and a whole suckling pig may best be left to Bloomfield. Realistic (and gorgeous) photos of the dishes and charming anecdotes scattered throughout suffuse this cookbook with a welcome personal touch, appropriate for the oeuvre of a chef who "likes to touch food, to know it." Even if readers have never set foot in one of Bloomfield's establishments, they'll likely be blown away by her creativity, passion, and good taste. Photos.
(c) Copyright PWxyz, LLC. All rights reserved.

Christine Muhlke
…that rare restaurant offering whose recipes actually make you feel like a better cook. Hats off to April Bloomfield and her co-­author, JJ Goode, for making them really work in the home kitchen.
—The New York Times Book Review
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Product Details

  • ISBN-13: 9780062003966
  • Publisher: HarperCollins Publishers
  • Publication date: 4/10/2012
  • Pages: 352
  • Sales rank: 93,124
  • Product dimensions: 7.62 (w) x 9.30 (h) x 1.19 (d)

Table of Contents

acknowledgments ix

foreword xi

introduction 1

breakfast 15

nibbles 33

big bowls of soup 55

well-dressed greens and things 71

meat without feet 97

birds 117

cow 129

a little lamb 153

fine swine 171

the not-so-nasty bits 187

veg 203

potato and friends 229

sweets 253

dressings, sauces, and condiments 281

a couple stocks 299

libations 305

sources 321

index 323

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Customer Reviews

Average Rating 2.5
( 51 )
Rating Distribution

5 Star

(16)

4 Star

(3)

3 Star

(1)

2 Star

(1)

1 Star

(30)

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See All Sort by: Showing 1 – 20 of 51 Customer Reviews

  • Anonymous

    Posted April 12, 2012

    Seems to me that the only bad reviews are from people who have j

    Seems to me that the only bad reviews are from people who have judged the book by it's cover or haven't written a review. I vote this book 5/5 for it's great recipes and information, not the cover or title of the book.

    31 out of 39 people found this review helpful.

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  • Posted April 17, 2012

    Wait ... you mean meat comes from animals??? I thought it came

    Wait ... you mean meat comes from animals??? I thought it came in ultra processed nuggets from the frozen food section! The horror!

    I too reacted strongly to the image on the cover of this book, but my reaction was more along the lines of "That is a bold, honest statement, and evidently this woman knows how to butcher her own meat if she buys it whole like that. Cool!"

    I've been reading a lot lately about how industrialized the food has become in the United States and as a result have become much more aware of what I buy and where it comes from and how it was treated before it got to me. The recipes in this book are made with hearty, rustic ingredients, prepared with basic skills (which, sadly, so many people have never learned thanks to a ubiquitous availability of processed convenience food) and attention to detail. Even being mostly vegetarian, many of the meat recipes in this book make my mouth water. I don't know that I would be brave enough to prepare them myself, but I would certainly try them in the author's restaurant.

    Her enthusiasm for food and cooking and sharing meals comes through in every recipe and story. The specific foods she is passionate about are often different than those with which I am familiar, but that is what makes reading the book exciting and interesting. Dig in past the cover, and you will be richly rewarded.

    26 out of 33 people found this review helpful.

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  • Anonymous

    Posted April 12, 2012

    Creepy title, creepy cover photo.

    Creepy title, creepy cover photo.

    20 out of 63 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted April 16, 2012

    April is brilliant and has turned New York and the rest of the c

    April is brilliant and has turned New York and the rest of the country on its head when it comes to gastropub food. Nice work and great picture that pig looks delicious. Anyone who wants to be a chef read this then give it a try its not as easy as it looks. blood sweat and tears.

    19 out of 23 people found this review helpful.

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  • Anonymous

    Posted April 12, 2012

    this is a beautiful cover but so are her recipes. i already made

    this is a beautiful cover but so are her recipes. i already made the roasted veggies (i was looking for something nice and easy to start with) and it was delicious. skirt steak next!

    19 out of 28 people found this review helpful.

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  • Posted April 18, 2012

    Pork comes from pigs. If your sensibilities are too delicate to

    Pork comes from pigs. If your sensibilities are too delicate to handle that basic truth then don't buy this book. I think people who deny themselves the culinary wonders of meat should stick to writing reviews for vegan cookbooks. I have feelings, and I am much more offended by their judgemental vitriol than a picture of a pig.

    18 out of 24 people found this review helpful.

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  • Anonymous

    Posted April 18, 2012

    Great Book From an Awesome Chef

    This is a cookbook by a chef of a gastro pub, that obviously loves using pork, not a pamphlet for PETA. If you were to take a look at the book instead of judging the cover, you would see a chef that cooks seasonally and from the heart. The recipes are honest, and she utilizes every animal from nose to tail. People need to understand where their food comes from, and I think this chef does a good job stressing that in this book.

    18 out of 23 people found this review helpful.

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  • Posted April 23, 2012

    A truly great book and very useful. Enjoyed it immensely. And t

    A truly great book and very useful. Enjoyed it immensely.

    And to all the people who are offended by the picture, you are so out of touch with reality it's not even funny.

    16 out of 22 people found this review helpful.

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  • Posted April 14, 2012

    The cover is revolting...

    The cover is revolting...

    16 out of 57 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted April 15, 2012

    gross, creepy,vile.

    gross, creepy,vile.

    15 out of 55 people found this review helpful.

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  • Posted April 11, 2012

    The tile should be "Speciesism." And the subtitle: He

    The tile should be "Speciesism." And the subtitle: Here is another human being squandering our collective humanity for a photo op.

    15 out of 56 people found this review helpful.

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  • Anonymous

    Posted April 16, 2012

    I agree, the cover is tasteless! Recipes may be great, but I do

    I agree, the cover is tasteless! Recipes may be great, but I don't care. Booksellers should care what readers think about the books they advertise -- covers as well as content. I would strongly recommend a new cover.

    14 out of 55 people found this review helpful.

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  • Anonymous

    Posted April 10, 2012

    Love her food! Simple English food.....

    Love her food! Simple English food.....

    14 out of 21 people found this review helpful.

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  • Anonymous

    Posted April 18, 2012

    Really?

    If just one person stops eating meat after seeing this nauseating image it will be worth something. Not to mention the title, which implies that the pig was her pet and she killed it with her bare hands... very cute.

    On the other hand, if you are offended by this cover photo but you have no objection to eating meat, I would hope this makes you start to think about where your food comes from - every single time you eat and every time you shop at the grocery store.

    13 out of 50 people found this review helpful.

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  • Anonymous

    Posted April 24, 2012

    I find it amusing that so many people found the cover revolting,

    I find it amusing that so many people found the cover revolting, yet don't bother to give the contents of the book a second thought. Which means it's somewhat doing it's job, creating buzz by showing a strong image that obviously is impacting people. Why aren't we reacting so strongly when we see a cookbook featuring an entire cooked fish, head and all on the cover? Or why aren't we up in arms when the Christmas Story scene happens with the deep fried duck at the end of the movie. The cook snaps off its head!
    Meat comes from animals. When prepared correctly it can be delicious. This cookbook features a talented chef who takes great pride in her abilities. Don't judge a book by it's cover too quickly. And if it's too offensive remove the dust jacket or put a sticky note over the cover and carry on.

    12 out of 13 people found this review helpful.

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  • Posted April 16, 2012

    more from this reviewer

    Like many others, I find the cover and the title tacky in the ex

    Like many others, I find the cover and the title tacky in the extreme. That being said, maybe if more people were slapped in the face with the fact that their "food" comes at the cost of the life of an animal, maybe they'd think twice about eating meat. Honestly I can't imagine a publisher letting this cover happen; it's like a funeral home advertising by propping up a dead body out front that's halfway through the embalming process. Not a big customer draw...

    12 out of 48 people found this review helpful.

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  • Anonymous

    Posted April 11, 2012

    I can't wait to try the roasted chicken recipe!

    I can't wait to try the roasted chicken recipe!

    12 out of 18 people found this review helpful.

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  • Anonymous

    Posted April 23, 2012

    Sick picture

    I think this picture is horrible. There is a saying that the greatness of a nation and its values can be judeged by the way it's animals are treated. The meat industry is cruel and inhumane.

    11 out of 42 people found this review helpful.

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  • Anonymous

    Posted April 24, 2012

    Excellent recipes (can't wait to try a few of them), beautiful i

    Excellent recipes (can't wait to try a few of them), beautiful illustrations and great writing. Everything you need in a cookbook!

    10 out of 11 people found this review helpful.

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  • Anonymous

    Posted April 23, 2012

    i just opened an email from Barnes & Noble and the first boo

    i just opened an email from Barnes & Noble and the first book cover i saw was this one which truly disgusts me. yes, people eat meat but that is no reason to be so tasteless about it. i will not buy this book and they really should consider making a new cover.

    9 out of 40 people found this review helpful.

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