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We tested this cookbook (by the celebrated chef of the gastropub The Spotted Pig) quite a while ago, in early spring, so many of the recipes have a cool-weather feel.
It’s a terrific book for the mindful cook who thinks with his or her hands. JJ Goode does a beautiful job of conveying April Bloomfield’s detail-oriented yet unfussy, sensualist’s approach to food.
That said, there are definitely days when I am not interested in turning each individual Brussels sprout half in the pan to achieve perfect bronzing.
Click here to read today’s review of A Girl And Her Pig in the Boston Globe.
