by April Bloomfield, J. J. Goode, David Loftus and Sun Young Park
Hardcover, 333 pages, HarperCollins, List Price: $29.99 | purchase
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The English chef behind such New York restaurants as The Spotted Pig, The Breslin, and the John Dory shares recipes and techniques that combine her working-class English background with a flair for seasonal and meaty dishes using fresh ingredients.
June 29, 2012 April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table.
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