A Girl and Her Pig

Ecco 2012

Buy it!

Bon Appetit names A Girl and Her Pig one of the 10 books that drive the way we cook today. Editor-in-chief Adam Rapoport says, “Writer JJ Goode channels Bloomfield’s voice (and British accent) so well, you almost think you’re sitting in a pub with her, throwing back a pint. If there is a model for a new, more engaged celebrity-chef cookbook, this is it.” Whoa!!!

Vanity Fair calls A Girl and Her Pig “the ultimate memoir-cookbook.”

The Piglet!!!

A Girl and Her Pig wins the trophy!

The New York Times

“A Girl and Her Pig (Ecco/HarperCollins, $29.99) is that rare restaurant offering whose recipes actually make you feel like a better cook. Hats off to April Bloomfield and her co-­author, JJ Goode, for making them really work in the home kitchen.”

The New Yorker

“Reading ‘A Girl and Her Pig‘—and you can read it, as much as you can leaf through and gawk at pigs’ ears and mark the recipe for Smoked Haddock Chowder and the Sausage-Stuffed Onions that you want to make—brought back, for me, the pleasure of Bloomfield’s company (‘Drain the chard well in a colander, but don’t squeeze it to buggery,’ she writes), while deepening my understanding of her aims in the kitchen.”

And, wow! “Written with J.J. Goode, a gifted interpreter of Bloomfield’s voice and sensibility…”

Bon Appetit

“The book doesn’t disappoint: there are plenty of recipes involving pig parts. But there are also preparations for lamb, cocktails, poultry, “meat without feet” (seafood), and salads … Point is: The girl can cook, with or without her pig.”

The Wall Street Journal

“Sentences into reading ‘A Girl and Her Pig: Recipes and Stories’ (Ecco, $30), you’ll want to befriend New York’s favorite Brit chef, April Bloomfield of the Spotted Pig, the Breslin and the John Dory Oyster Bar. ‘When I was a girl, I wanted to be a policewoman,’ she writes. ‘But then, when I was 16, I handed in my application too late.’ … We’re glad Ms. Bloomfield didn’t make it to the police academy.”

Serious Eats

“When we heard that Bloomfield would be releasing a cookbook this spring, we marked the date on our calender and counted the days until we could get our hands on A Girl and Her Pig. And now we’ve got it and it’s just as great as we had anticipated. It’s filled with all the recipes that made us fall in love with Bloomfield’s cooking in the first place along with a deeply personal narrative that lends insight into the process of these wonderful dishes. A Girl and Her Pig is the sort of cookbook that will not only acquaint you with Bloomfield but make you a better cook along the way with her passion for sourcing the best possible ingredients and recipes written in a way that will not only have you creating wonderful dishes but understanding why they work.”


“Genius Recipe: At first glance, [April Bloomfield’s Lemon Caper Dressing is] a shockingly brash dressing. She uses not just lemon juice, but whole lemon segments, and more mustard than could possibly seem like a good idea. There’s half as much Dijon as there is olive oil — which makes it at least twice as strong most proper French mustard vinaigrettes … As you eat it, the punchiness almost leaves you breathless. By the end, you’re all but drunk off the racy, surging flavors … It’s a theme she returns to throughout the book. And it’s perhaps the only way that a chef so famed for daringly rich foods could hold our attention and awe as long as she has, and keep us always coming back for more. We’ve forgotten many a slider and cupcake, but we’ll never forget her.”