By JJ Goode
April Bloomfield, the seriously acclaimed chef in the back of the damage hit ny eating places The noticed Pig, The Breslin, and the toilet Dory, deals incomparable recipes and engaging tales during this distinctive cookbook and memoir that celebrates all issues beef and extra. A woman and Her Pig is a carnivore’s satisfaction, a present from one of many foodstuff industry’s most popular chefs—in the higher echelon along Mario Batali, David Chang, and the mythical Fergus Henderson—featuring attractive illustrations and pictures, and refreshingly unpretentious, remarkably delicious recipes for every little thing from re-imagined British pub favorites similar to red meat and Bayley Hazen Pie to complete Suckling Pig.
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Extra resources for A Girl and Her Pig: Recipes and Stories
And I love a fried egg on bubble and squeak, the yolk spilling over the top with a poke from your fork. A lot of people like to eat two eggs at a sitting. I like to eat one. One is perfect. SQUASH AND PANCETTA TOASTS WITH FRIED EGGS Right before The Pig opened, I was working eighteen hours a day with my sous-chef and a line cook, trying to get everything ready. For a week, we operated on four hours of sleep a night and practically nothing to eat. We were so busy we didn’t notice. This is what I cooked for our first real meal, which I guess you’d call breakfast.
Not for me: the appeal is still there, as strong as ever, just waiting to be improved upon. In many ways, I got lucky. I graduated from cooking school during the early days of the gastropub, when entrepreneurs started buying dank old pubs and tearing up the carpets. They installed little kitchens and proper chefs, who turned out rustic terrines and lovely slabs of roast beef, cooked to that magical place between rare and medium-rare. Immediately after graduation, I moved to London, where I got the chance to work for some of the chefs who were leading this movement—among them, Rowley Leigh at Kensington Place, Adam Robinson at The Brackenbury, Simon Hopkinson at Bibendum—and others who were leading movements of their own, like Ruth Rogers and Rose Gray at The River Café.
Yet when I cook today, I draw just as often on the food of my childhood, whether an entire dish or an ingredient or flavor. I think for some people the appeal of the food you once loved fades over time. Not for me: the appeal is still there, as strong as ever, just waiting to be improved upon. In many ways, I got lucky. I graduated from cooking school during the early days of the gastropub, when entrepreneurs started buying dank old pubs and tearing up the carpets. They installed little kitchens and proper chefs, who turned out rustic terrines and lovely slabs of roast beef, cooked to that magical place between rare and medium-rare.
A Girl and Her Pig: Recipes and Stories by JJ Goode