A Girl and Her Pig

By Stephanie Rebick | Posted on July 16th, 2012

Narrative cookbooks are all the rage these days with chefs forgoing the standard recipe format in favour of extended prose and descriptions (see our review of An Everlasting Meal here). The result is equal parts memoir, cookbook and how-to guide. The latest to embrace this trend is April Bloomfield, the Michelin starred chef at Portland’s Breslin Bar and New York’s John Dory’s Oyster Bar — both located in the cities’ Ace Hotel outlets — and the famed Spotted Pig, a veritable New York institution. Her recently published book, A Girl and Her Pig, is as simple and unpretentious as her cooking style. Bloomfield, whose work at The Spotted Pig contributed to the gastropub trend that hit North America in the 2000s, has a down-to-earth style that is manifest in both the content and design of the book. Bloomfield’s other contribution to North American cuisine — the reappraisal of the pig as a versatile ingredient, a craze that shows no signs of abating — is also well documented in A Girl and Her Pig. The book features recipes for all of Bloomfield’s contemporary takes on classic English pub fare amidst an extended narrative that recounts her rise from working-class England to become one of the most influential chefs in North America.

Click here for a preview of the hardcover edition.


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