A Girl and Her Pig: Recipes and Stories

A Girl and Her Pig: Recipes and Stories

2.7 57
by April Bloomfield
     
 

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April Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and the John Dory, offers incomparable recipes and fascinating stories in this one-of-a-kind cookbook and memoir that celebrates all things pork and more. A Girl and Her Pig is a carnivore’s delight, a gift from one of the food

Overview

April Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and the John Dory, offers incomparable recipes and fascinating stories in this one-of-a-kind cookbook and memoir that celebrates all things pork and more. A Girl and Her Pig is a carnivore’s delight, a gift from one of the food industry’s hottest chefs—in the upper echelon alongside Mario Batali, David Chang, and the legendary Fergus Henderson—featuring beautiful illustrations and photographs, and refreshingly unpretentious, remarkably scrumptious recipes for everything from re-imagined British pub favorites such as Beef and Bayley Hazen Pie to Whole Suckling Pig.

Editorial Reviews

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.
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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

Product Details

ISBN-13:
9780062003966
Publisher:
HarperCollins Publishers
Publication date:
04/10/2012
Pages:
352
Sales rank:
306,981
Product dimensions:
7.62(w) x 9.30(h) x 1.19(d)

Meet 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.

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A Girl and Her Pig 2.7 out of 5 based on 0 ratings. 56 reviews.
Anonymous More than 1 year ago
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.
Minervasowl More than 1 year ago
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.
DenverChef More than 1 year ago
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.
Anonymous More than 1 year ago
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.
CaptainJackMM More than 1 year ago
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.
ExLibrisJG More than 1 year ago
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.
Anonymous More than 1 year ago
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!
Anonymous More than 1 year ago
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.
Anonymous More than 1 year ago
Excellent recipes (can't wait to try a few of them), beautiful illustrations and great writing. Everything you need in a cookbook!
Anonymous More than 1 year ago
Love her food! Simple English food.....
Anonymous More than 1 year ago
I can't wait to try the roasted chicken recipe!
Benzari More than 1 year ago
I have tasted April Bloomfield's food on several occasions and have always found it to extraordinary. I am truly delighted to be able to try her recipes at home and hopefully bring some of that magic into my kitchen. The book and her recipes seem so easy to follow and her stories and recollections make it feel as if we are cooking together. I love the way this is written so that April’s English roots are so well conveyed. I am truly upset at Barnes and Noble for not policing these reviews to weed out “Cover Reviews” and other alternative agendas. I am for freedom of speech but when people use the venue of an item review to promote personal agendas without actually reading the book that makes me very upset. For those people that do not eat meat, please stick to reviewing vegetarian and vegan cookbooks and leave the reviews of the meat inclusive ones for those of us who eat meat. For those who eat meat but are upset by the picture of a dead animal, please consider converting to veganism. If you can’t deal with the reality of where meat comes from you dishonor the animal and its sacrifice to keep you alive. April seems to understand this as she seems to try to use every part of the animal and waste nothing. That is the ultimate respect. I think I shall discontinue shopping at Barnes and Noble if they continue to let those that never read a book review it for superficial means. I thought adults were taught not to judge a book by the cover. Not only has this book been judged, it has been executed as well.
kikifitz More than 1 year ago
ignore the cover Nazis, please. this is an excellent book, full of great recipes, lovely photos and wonderful narratives about the chefs early life in England and her take on the food she serves at her restaurants.
Hamsandwich More than 1 year ago
All 1 star reviews on this book seem come from vegans preoccupied with the cover photo - a book review on B&N is not the outlet you should be using to air your disdain for the meat eating world, please refer to PETA for help. A review is about content - let us all be reminded of the old addage in judging a book by its cover. April Bloomfield's is a brilliant chef who graciously shares with us her cullinary knowledge and insight through recipes, insight, and photos. The recipes are easy to execute, although some of the ingredients are challenging to find, and all in all a well written cook book. Thank you, April, for sharing your gift with us!!!!
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I have had the honor of working with Ms. Bloomfield personally at the South Beach Wine and Food Festival in Miami, Florida. She is so kind and a pleasure to work for. I picked up this cookbook the very week I met her. Amazing woman, amazing chef!
Anonymous More than 1 year ago
I love this book! Everything I have cooked has been truly delicious and April's unique techniques have made me a better cook. Her passion for food leaps from every page and this beautiful book is as gorgeous to read as it is to cook from. As for the cover, I this it is great. Pork comes from pigs, and she is clearly carrying one well cared for animal that didn't spend its life inside in a tiny cage. If you took the time to read this book you would see that April has a great respect for the animals that she cooks and uses every part lovingly. If only more people did the same. If you have issues with Animal Welfare, do your research. April is one of the good guys and should be celebrated, not condemned.
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Ginya More than 1 year ago
I love the cover! I eat meat and am well aware of where it comes from.  Some great recipes. A beautiful book.
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