By JJ Goode
April Bloomfield, the seriously acclaimed chef in the back of the break hit long island eating places The noticed Pig, The Breslin, and the toilet Dory, deals incomparable recipes and engaging tales during this one of a kind cookbook and memoir that celebrates all issues beef and extra. A lady and Her Pig is a carnivore’s satisfaction, a present from one of many nutrients industry’s most popular chefs—in the higher echelon along Mario Batali, David Chang, and the mythical Fergus Henderson—featuring appealing illustrations and pictures, and refreshingly unpretentious, remarkably delicious recipes for every little thing from re-imagined British pub favorites corresponding to red meat and Bayley Hazen Pie to entire Suckling Pig.
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Extra resources for A Girl and Her Pig: Recipes and Stories
I’ll search and search until I find another piece, for another hit of that fatty flavor. ” She cooks like someone who loves to eat. Watching her reminds me why I love cooking itself, not just the food it produces, and inspires me to spend more time in my own kitchen. The essence of her food is simplicity. The luxe ingredients and ostentatious embellishments that define so much ambitious, “big-city” food are conspicuously absent. Instead, it’s unrelenting fastidiousness that defines April’s food.
But being a fussy cook doesn’t always require more effort. For my pesto, I don’t toast the pine nuts—not because of the extra step, but because I find toasting them actually muddies the pesto’s flavor. I don’t usually peel my beets. Rather, I roast them skins on. I even like to leave on the willowy beet root, which is tender and rustically pretty. For my roasted vegetables, I leave the skins on the onions and garlic, but I peel the carrots. I should really figure out why I peel the carrots. When you run three restaurant kitchens, trying to make sure the details aren’t lost in the race to feed your customers can drive you up the wall.
To that end, the recipes are a little longer than they might otherwise be and, I think, a lot more helpful. Many of the dishes in this book have shown up in one form or another on my restaurant menus. I’m not much for cooking complicated food, but I do understand that what’s straightforward for me and my team of cooks might be a bit knotty for those of you at home just looking for a nice dinner. So, for each dish, I thought, How can I make this more like something an Italian grandma might do? For instance, sometimes I call for using water instead of stock.