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.