A Girl and Her Pig takes us behind the scenes of April Bloomfield’s lauded restaurants and into her own home kitchen, where her attention to detail and her reverence for sourcing the finest ingredients possible results in unforgettable food. Her innovative yet refreshingly unfussy recipes hark back to a strong English tradition, enlivened by a Mediterranean influence and an unfailingly modern and fresh sensibility. From baked eggs with anchovies and cream to smoked haddock chowder, from beetroot and smoked trout salad to a classic duck confit, April’s recipes are wonderfully fresh and unfussy. Written with real verve, this is a cookbook full of personality and chock-full of tales and tips from one of the world’s best-loved chefs.
About the author
April Bloomfield was born in Birmingham. She is the executive chef and co-owner with Ken Friedman of the Michelin-starred the Spotted Pig, the Breslin and the John Dory restaurants in New York. She has worked at the River Cafe in London and Chez Panisse in Berkeley, CA among other celebrated restaurants. She is also the author of A Girl and Her Pig.
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