The vegetable-centric follow-up to the beloved cookbook A Girl and Her Pig, by a winner of the James Beard Award for Best Chef in New York.
From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes 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.
A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.
Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.
"I can't imagine anyone being able to write about vegetables the way [Bloomfield] does without truly loving them . . . My only frustration with Bloomfield's book so far has been that the options are so tempting, it's hard to know where to begin." —The Washington Post
"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
