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

4.2 out of 5 stars 33 customer reviews

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Editorial Reviews

Review

“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)

“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 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)

“The chef, restaurant owner, and author of the critically lauded A Girl and Her Pig presents 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.” (Publishers Weekly)

From the Back Cover

The vegetable-centric follow-up to the beloved cookbook A Girl and Her Pig, by the winner of the 2014 James Beard award for Best Chef in New York

From the chef and author of the critically lauded A Girl and Her Pig comes a beautiful, fully illustrated cookbook that offers scrumptious seasonal recipes for her true love—vegetables. Although her name is practically synonymous with nose-to-tail cooking, April Bloomfield's heart belongs to the humble potato, to sweet corn and zucchini, to winter squash and Treviso, to sugar snap peas and ramps.

In recipes such as Whole Pot-Roasted Cauliflower with Tomatoes and Anchovies, Tagliatelle with Asparagus and Parmesan Fonduta, and Crushed Spring Peas with Mint, April demonstrates the keys to her unforgettable food: honest ingredients, attention to detail, and affection for the sensual pleasures of cooking and eating.

Lively and down-to-earth, A Girl and Her Greens features insightful sidebars and tips on April's techniques and charming narratives that reveal her sources of inspiration.

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Product Details

  • Hardcover: 272 pages
  • Publisher: Ecco (April 21, 2015)
  • Language: English
  • ISBN-10: 006222588X
  • ISBN-13: 978-0062225887
  • Product Dimensions: 7.5 x 1 x 9.2 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #41,110 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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.
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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
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!
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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.
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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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Format: Hardcover Verified Purchase
I love this book! It's not just about eating your greens. There are recipes for breads, pastas and sauces, too! Salad sandwiches are one of my fave recipes! Yes! Salad sandwiches! This book has easy to follow recipes and great photos, too!
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Format: Hardcover Verified Purchase
My spring/summer garden has been growing voluptuously given all the recent rain and A Girl and Her Greens is the perfect accompaniment
to picking and serving my garden's delights. Fresh greens done in super fresh ways; simple and delicious. The illustrations are delightful
and the over-all approach is what I would actually call quite perfect! Yay for April Bloomfield whose name is perfect for this book!!! Thanks.
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