Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A Girl and Her Greens

A Girl and Her Greens

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

By April Bloomfield
Ecco; $34.99

If you don’t think “vegetables” when you think of April Bloomfield, you’re not to blame. As she puts it herself in her new book’s introduction, “I’ve developed a bit of a reputation for meat, particularly the odd parts.” But the British chef, who burst onto the American food scene when she opened The Spotted Pig in New York City, also loves her veg. Recipes are organized, if you can call it that, in chapters by season (with titles like Put a Spring Into Your Step), by vegetable (potatoes, for instance, get their own chapter), and by dish or ingredient (Satisfying Salads, and Vegetables and Cream). This being Bloomfield, whose first, highly acclaimed book, A Girl and Her Pig, celebrated porcine nose-to-tail eating, there are also chapters called Top to Tail, featuring dishes that use all parts of the vegetable (Roasted Carrots with Carrot-Top Pesto and Burrata, for example) and A Little Beast Goes a Long Way, in which sweet potatoes meet bone marrow. It may not be orderly, but it makes for fun reading, as do the whimsical illustrations by Sun Young Park sprinkled throughout. I also enjoyed Bloomfield’s personal, sometimes confessional, tone. She shares cooking triumphs as well as mistakes, and readers may well find there’s more to learn from the latter.

Kale Purée
If kale always tasted like this, I’d eat more kale. Deep, dark green and pleasantly garlicky, it’s great on pizza, pasta, or, as suggested by Bloomfield, stirred into polenta.

Salt-Crusted Potatoes with Herbed Vinegar
The technique for these potatoes is genius (in fact, a similar recipe is in Genius Recipes): Boil tiny potatoes in well-salted water until the water is gone. What’s left behind are perfectly cooked potatoes with a toasty, slightly salty crust. I ate them like candy.

Featured Recipes from A Girl and Her Greens

Photos by David Loftus

Click here to purchase


Leave a Comment


  • petruzzio | 05/12/2015


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.