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A Girl and Her Greens : Hearty Meals from the Garden
by April Bloomfield and J. J. Goode and David Loftus and Sun Young Park


Overview -

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.  Read more...


 
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More About A Girl and Her Greens by April Bloomfield; J. J. Goode; David Loftus; Sun Young Park
 
 
 
Overview

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."

 
Details
  • ISBN-13: 9780062225887
  • ISBN-10: 006222588X
  • Publisher: Ecco Press
  • Publish Date: April 2015
  • Page Count: 272


Related Categories

Books > Cooking > Specific Ingredients - Vegetables
Books > Cooking > Vegetarian

 
BookPage Reviews

Cooking: Savoring the seasons

On a bleak day during the bleak, endless, snow-blanketed New England winter, an early copy of Hugh Acheson’s The Broad Fork: Recipes for the Wide World of Vegetables and Fruits arrived. What a treat it was to leaf through it, to think about local asparagus in a savory custard, Salmon with Ramps and Peas, and Fiddlehead Ferns and Morels on Garlic Toast. Now, spring is here and the juicy joys of ripe summer tomatoes and fresh corn—think Tomato, Okra and Corn Maque Choux—will soon follow. An enthusiastic advocate of farmers markets and CSAs, Acheson, a James Beard Award-winning chef/partner of four Atlanta restaurants, gives us a guide to seasonal standouts with three or more confidence-building recipes for more than 50 veggies and fruits, ranging from the super-simple to party-perfect. And when the leaves begin to turn and icy winds are in the offing, you’ll have a cornucopia of ideas for dishes that feature the bounty of fall and winter.

EASY-TO-MAKE MEXICAN
More Rick Bayless? More sensational, seasonal Mexican recipes? ¡Qué bueno! Bayless, master maven of Mexican cuisine, has done it again. He truly understands the essence of Mexican cooking and knows how to interpret it for American home cooks so that nothing is lost in translation. In More Mexican Everyday he lets us in on his four “Secret Weapons”: super seasoning preparations with long fridge lives that make the ordinary sing with Mexican pizazz. He guides us through Go-To master recipes, like Roasted Poblano Cream and Red Chile Roast Chicken, and focuses on an array of wonderfully refreshing veggie-centered creations, highlighting new ideas for traditional ingredients—Roasted Chayote with Herbs and Tofu—and new ingredients used in traditional ways—Spicy Chipotle Eggplant with Black Beans. More daily delights are made with fuss-and-muss-saving rice cookers and slow cookers, cooked on the grill, stove or in the oven. Whatever the means, the end results are vivid, vibrant and muy auténtico. ¡Gracias, Señor Bayless!

TOP PICK IN COOKBOOKS
April Bloomfield, chef and co-owner of four New York restaurants, one with a Michelin star, brings her irresistible, amped-up attitude to A Girl and Her Greens: Hearty Meals from the Garden. A true omnivore (her debut cookbook was A Girl and Her Pig), Bloomfield finds the same delight in fresh peas as she does in a juicy steak. Whether she’s serving up the simplest of preparations, such as plain boiled potatoes, or a more complex, sophisticated dish of Roasted and Raw Fennel Salad with Blood Oranges and Bottarga, Bloomfield wants you to have all the info you need. So she doesn’t stint on the details that make food great: Her header notes have in-depth explanations of the hows and whys of cooking combos, and her recipes all have chatty, supportive and meticulous instructions. She celebrates seasonal splendors with Watercress Soup with Spring Garlic, Snap Pea Salad, and Roasted Treviso with Breadcrumbs and Gorgonzola and savors adding a “bit of the beast,” as in her recipe for Broccoli with Bacon. What a way to veg out.

 

This article was originally published in the May 2015 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews