A Girl and Her Greens: Hearty Meals from the Garden (Hardback)

There are chefs whose restaurants I rush to, chefs I have been honoured to cook with, chefs whose recipes I want to use over and over again. April is all of these to me. Read this book, and you will understand why - Ruth Rogers

Seasonal vegetables should be at the heart of every good kitchen - and it's great to see they are the life and soul of April's. Her lovely new book finds her revelling in veg, and all its gloriously colourful, mouth-watering, tummy-filling potential. I defy any curious cook to flick through these delicious pages and not want to get busy immediately - Hugh Fearnley-Whittingstall

Thrilling . . . There is much to learn from her - Independent

She is renowned for her hearty, meat-based dishes . . . here, she shows how you do equally indulgent things with vegetables - Women's Health

This is veg with attitude - GQ

Hearty doesn't have to mean meaty, thanks to Bloomfield's understanding of what makes good grub . . . Bloomfield's reputation means this isn't a book that will be automatically pigeonholed into the 'vegetarian' category, despite it's veg-centric credentials, and rightly so. A hard trick to pull off, but one she does in trademark style - Restaurant

Accessible and inspiring . . . Her approach is relaxed and easy as she looks around the world for culinary ideas and somehow simultaneously simplifies and elevates the foods . . . Her steamed daikon and raw radish salad with kimchi and sesame really got me feeling enthused about her cooking - Kitchen Counter Culture

[April is] one of my favourite cooks, one of the most humble, genius chefs on the planet. This chick cooks like a ninja - Jamie Oliver

Believe me when I tell you that [April's] food is extraordinary. I don't mean extraordinary in a Michelin-starred look-at-these-truffled-potatoes kind of way. Nor do I mean extraordinary in a Heston Blumenthal this-mackerel-pops-like-Space-Dust kind of way. I mean only that it is extraordinarily delicious - Rachel Cooke, Observer

It's official: New York's best chef is British - The Times

What a chef! Delicious, brilliant, inspiring - Fergus Henderson

April Bloomfield is already someone I admire enormously, and whose food I adore, one terrific restaurant after another. But with her book, she's done yet another extraordinary thing: it's a beast - and it's going right up there on the special shelf next to the classics. Whenever I eat April's food, read her menus or cook from her recipes, I feel like she's reading my mind. It's always exactly what I wanted and needed, but better. I want to be just like her when I grow up - Anthony Bourdain, on A GIRL AND HER PIG

April Bloomfield's beautiful book is one of only a handful that make me want to go straight into my kitchen and start to cook. A triumph - Russell Norman, on A GIRL AND HER PIG

To read, and to cook from, her new book is to meet a girl who brings the warmth of her unprepossessing youth into her food, combined with a fastidious attention to detail - Irish Times

Hearty, tantalising dishes - Crumbs

Indulge in Swiss chard cannelloni, roasted onions with sage pesto, kale polenta and roast leek crumble for veggie-centric entertaining ideas, as well as an array of more carnivorous treats - Vantage

Fun an easy to read . . . The recipes cover everything from substantial salads to full-on comfort food, calling in on sauces and dressings, green juices, vegetable crisps and pickles such as piccalilli and kimchi on the way. It is everything you want in a cookery book, and then some . . . A lovely book which would make a fantastic addition to any cook's library. But please don't fall so in love with the look and tone of it that you forget to cook from it! - Handmade Magazine