April Bloomfield is a chef known for her affinity for meat—and all of it, nose-to-tail. But she wants you to know that her food fascinations extend far beyond suckling pigs and the best burger you’ve ever made. In A Girl and Her Greens, Bloomfield's approachable recipes honor the simplicity of well-prepared, seasonal vegetables, and will be ones you make time and time again. You’ll never again scramble for a worthy main to prepare for a vegetarian dinner party guest—try the butternut squash polenta or swiss chard cannelloni. And for you pork lovers out there, fear not. April doesn’t abandon her roots, and finds many ways for meat and vegetables to co-exist happily and deliciously.
Want to know more? Read our review of A Girl And Her Greens, here.