'There are chefs whose restaurants I rush to, chefs I have been honoured to cook with, chefs whose recipes I want to use over and over again. April is all of these to me. Read this book, and you will understand why' Ruth Rogers
'Her lovely new book finds her revelling in veg, and all its gloriously colourful, mouth-watering, tummy-filling potential. I defy any curious cook to flick through these delicious pages and not want to get busy immediately' Hugh Fearnley-Whittingstall
April Bloomfield - co-owner of the lauded Spotted Pig restaurant in New York - is a chef renowned for her nose-to-tail ethos. But her reverence for sweet peas and bright bunches of radishes matches her passion for the perfect cut of meat. In A Girl and Her Greens, April proves that vegetables can be as juicy, inviting and indulgent as the most succulent steak. From Swiss Chard Cannelloni to Roasted Onions with Sage Pesto, from Kale Polenta to Fennel Salad with Blood Orange, from Braised Peas and Little Gem Lettuce to Roasted Leeks with Walnut Breadcrumbs A Girl and Her Greens is packed with tantalising and flavoursome recipes for hearty food where vegetables truly take centre stage.
April Bloomfield was born in Birmingham. She is the executive chef and co-owner of the Michelin-starred the Spotted Pig, the Breslin, the John Dory and Salvation Taco restaurants in New York and Tosca in San Francisco. She has worked at the River Cafe in London and Chez Panisse in Berkeley, CA among other celebrated restaurants. She won the 2014 James Beard Award for Best Chef in New York and was nominated for an Emmy for co-hosting the second season of the PBS show Mind of a Chef. She is also the author of A Girl and Her Pig.