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A Girl and Her Pig: Recipes and Stories Hardcover – April 10, 2012
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From the Back Cover
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.
Top Customer Reviews
Yes, amazingly, meat comes from animals. I eat meat. Get over it.
This is a very nice cookbook. Because this book is so much more than the cover. Or a pig.
It is a delightful book, full of yes, great recipes in a whole range of categories but even more than that as well. First of all, it has some of the most beautiful photographs of food that I have ever seen in a cookbook, by David Loftus. And some delightful illustrations by Sun Young Park, climbing up the sides of pages, introducing each chapter...so cute.
There is also a very entertaining introduction that tell a bit about Bloomfield's story and tells us her take on any number of ingredients and equipment. We also find out a good deal about Bloomfield from about a dozen little essay sprinkled throughout the book, telling fun stories about growing up in England, her family, how she became a chef (she really wanted to be a cop but missed the exam date), her early career, what makes a good pub, how to make a good cup of tea. And happily, every recipe starts with the chef giving a nice introduction to the dish, what she loves about it, how she came to make it, tips and hints and opinions. This is a very personal cookbook, one in which Bloomfield, who is a quite funny, quite likeable person, just jumps out on every page.
I am not one to sit down and read cookbooks, but for this one I made an exception.
The important part, the recipes, are winners. From the humble porridge recipe (which has changed the way I do breakfast) to April's fabulous pie, I am in love with them all. And yes, there is a section using slightly less common cuts of meat, which STILL manages to be appealing. How can anyone be offended by this? If you are happy to eat a pigs belly why not calves liver? And if you are vegetarian, there are gorgeous non-meat recipes in the book too. And if that is still too much then I'm sure there are some wonderful vegetarian books out there for you.
So far I have worked through a handful of recipes and am very much enjoying April's writing at the same time. I've got my sights set on at least another 30 recipes and expect to have a busy summer... Easily the most beautiful and exciting cookbook of the year.
Would it be a better cover if the pig was replaced with a salmon, a lamb, a side of beef, a naked paralegal, or a garland of fresh herbs? I don't think so. She's a chef, folks, a chef who cooks meat. She carries her wares, her attitude and the tools of her trade with confidence and care. She's also written a fine, fine book - a personal book, with loving portraits of her family, and many fine recipes. What more could you ask of a cookbook? A better cover? Oh heavens, please, we've been blessed with books with bad covers since Moby Dick! Relax - the Dollar Store sells book covers, buy one - otherwise review books you have an interest in. "A Girl and Her Pig" deserves your attention for what's between the pages.
Most Recent Customer Reviews
I'm still in the process of reading this wonderful cookbook. Recipies are easy to understand and I am looking forward to trying them.Published 2 months ago by patricia nelsen
Many of the things are a bit outside the realm of experience for a kid growing up in SoCal so I didn't know what to expect when trying them. Read morePublished 2 months ago by Matthew Brittain
So offensive. Yes I do eat meat, I'm not vegan, however, this cover photo is very disrespectful. Think about it, should a doctor pose with a dead human carcass to take a picture... Read morePublished 4 months ago by Amazon Customer
Great recipes and pictures. Perfect edition to my cookbook collection.Published 9 months ago by Dena Blackwell
I thought chefs respected the food they cook? Incredibly in poor taste. Maybe if you could cook, you wouldn't need the shock value of wearing a murdered animal around your neck.Published 10 months ago by Barbara Cinquegrana