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ALSO BY APRIL BLOOMFIELD
A Girl and Her Pig
Published in 2015 by Canongate Books Ltd,
14 High Street, Edinburgh EH1 1TE
This digital edition first published in 2014 by Canongate Books
Copyright © April Bloomfield, 2015
The moral right of the author has been asserted.
First published in the USA by Ecco, an imprint of HarperCollins
Publishers, 10 East 53rd Street, New York, NY 10022
British Library Cataloguing-in-Publication Data A catalogue record for this book is available on request from the British Library
ISBN 978 1 78211 170 2
eISBN 978 1 78211 171 9
Designed by Suet Yee Chong
Contents
vegetable pastas, polenta, pastries and friends
a little beast goes a long way
vegetables and cream (a love affair)
sauces, dressings, pickles and friends
acknowledgements
Let’s start with the most important person: thank you to Louis Russo, the young man who came up with the title for this book!
Thank you to the amazing team at Ecco, especially Dan Halpern, Gabriella Doob, Libby Edelson, Suet Chong, Allison Saltzman and Rachel Meyers, for helping me create a book that I adore. And best of luck at your new job, Libby.
To my superstar agent, the always dapper Luke Janklow.
To my friend and co-writer, JJ Goode, for driving me nuts, making me measure, and making me laugh.
To my friend, the brilliant photographer David Loftus, and food and prop stylist Georgie (‘Puddin’ and Pi’) Socratous and Irene Wong for helping me make this book beautiful.
To Sun Young Park for her incredible illustrations.
To my friend Martin Schoeller for yet another lovely cover photo.
To Amy Vogler and Marian Bull for their careful, thoughtful recipe testing.
To Jamie Oliver, Pete Begg and Dolly Sweet for their advice, support and friendship.
To my friend and partner Ken Friedman. When shall we open another one?
To my hardworking and patient assistant, SarahGlenn Bernstein.
To my wonderful staff, who kept everything humming away while I worked on this book. Special thanks to Katharine Marsh, Christina Lecki, Josh Even, Ryan Jordan, Amy Hess, Robert Flaherty, Charlene Santiago, Jimbo Gibson, Edie Ugot and Peter Cho.
To Amy Hou, my rock.
introduction
I’ve developed a bit of a reputation for meat, particularly the odd parts – what I call the not-so-nasty bits. I certainly do adore trotters and kidneys and liver. I get chuffed about a roast dinner or sticky veal shank or a good burger. Yet lamb shoulders and suckling pigs are sort of like action films, with lots of explosions and excitement. You like them, but you probably don’t want to watch them all the time. And not even the juiciest steak or crispiest pig’s ear gets me happy like nice peas.
Just about my favourite thing to do is go to the farmers’ market in spring in search of flawless pea pods, unblemished and full. I walk around like a kid in a sweet shop, nabbing a pod at my favourite stall, gently squeezing until it splits to reveal a happy row of peas, and popping one in my mouth. You know when you like something so much that it makes you not just nod your head in satisfaction, but shake your head in disbelief? That’s what happens when I find that perfectly sweet pea. So many things conspired to make that pea – the weather, the soil, the farmer – and there you are on the receiving end. It makes me happy and grateful.
And I love that later on, I know I’ll be propped up at the counter with my big bag of peas, gently squeezing their bottoms so the pods pop open, running my finger along each one to split them, and nudging the peas into a bowl, listening to the pitter-patter sound they make as they tumble in. If I ever get up the nerve to get a tattoo, I’ll get one that shows a few pretty green pods.
