A Girl and Her Greens

A Girl and Her Greens

Hearty Meals From the Garden

Book - 2015
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From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.

A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.

Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.

Publisher: New York, NY : Ecco, an imprint of HarperCollins Publishers, [2015]
Edition: First edition
ISBN: 9780062225887
Call Number: 641.65 B6234g
Characteristics: 261 pages : illustrations (chiefly color) ; 24 cm


From Library Staff

With color photos and easy-to-follow recipes, this cookbook will teach you to make delicious meals from your vegetable garden.

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Jul 22, 2019

We Spent A Week Cooking Recipes From This Book For Our Cookbook Blog. Read About Our Results Below!
Our first exposure to April Bloomfield was her fantastic book, 'A Girl and Her Pig'. Imagine our delight (if not a slight bit of surprise) when the follow-up book focused entirely on fresh, seasonal vegetables. This book has become one of our go-to collections when we want to utilize the bounty available during various seasons. I'm sure eventually we'll work our way through the entire book and make everything. Here are the recipes we chose for our project:
• Tagliatelle with Asparagus and Parmesan Fonduta - Fonduta, a rich creamy sauce of creme fraiche and egg yolks, transforms this dish into a silky, delicious meal. The tender asparagus you can acquire in the Spring are perfectly suited for this dish - not the asparagus that's available in the Summer that is the size of a baby's arm.
• Carrot Orange Juice with Ginger and Cilantro - A perfect, fresh way to begin your day! The ginger adds a nice kick to the earthy sweetness of the carrot.
• Roasted Carrots with Carrot-Top Pesto and Burrata - Nothing going to waste in this recipe - not even the carrot tops! We've never made a pesto from them but the results were fantastic and we'll definitely make it again. The creamy burrata serves as the "cherry on top" of this tasty dish.
• Greek Salad - It’s crazy how just a handful of fresh ingredients can be transformed into something amazing. Nothing fancy or complicated here. Just fantastic fresh produce.
• Spring Egg Drop Soup - Another dish that takes advantage of the seasonably available produce (noticing a pattern here?) This was another dish we couldn't resist making when the Spring asparagus was beautiful and available. The last-minute addition of eggs beaten with a bit of parmesan cheese delivers a smooth, string-y exclamation point on this excellent dish.


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