A Girl and Her Pig: Recipes and Stories by JJ Goode

By JJ Goode

April Bloomfield, the seriously acclaimed chef at the back of the destroy hit ny eating places The noticed Pig, The Breslin, and the toilet Dory, bargains incomparable recipes and engaging tales during this different cookbook and memoir that celebrates all issues red meat and extra. A lady and Her Pig is a carnivore’s pride, a present from one of many foodstuff industry’s most well liked chefs—in the higher echelon along Mario Batali, David Chang, and the mythical Fergus Henderson—featuring attractive illustrations and images, and refreshingly unpretentious, remarkably delicious recipes for every little thing from re-imagined British pub favorites reminiscent of red meat and Bayley Hazen Pie to complete Suckling Pig.

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Quite a few of my family members have lived in housing estates at one point or another, when they were struggling to afford rent. The buildings were all scary and cold and quite grim. As a teenager, I got hooked on programs like Cagney & Lacey, CHiPS, and other cop shows. I know this sounds a bit nerdy, but I wanted to walk the beat, to work as part of a team. I liked rules and structure and repetition, the idea of doing something again and again until I was good at it. I even fantasized about wearing the uniform, although at the time, policewomen weren’t allowed to wear trousers: imagine chasing some villain while wearing a skirt.

One day, I decided to follow April’s recipe for deviled eggs, and I brought them to The Spotted Pig for her to taste. I was terrified, anticipating a meatball moment. ” She complimented me as if it were my recipe, as if I were responsible for how bracingly cold and vinegary they were. And, in some way, I suppose I was. JJ Goode introduction When I was a girl, I wanted to be a policewoman. But then, when I was sixteen, I handed in my application too late. It’s funny how a small thing like that can change everything.

It consumed me, partly because it felt so great to be consumed by. It’s why I’m so hard on my cooks today. The duo’s dynamic spirit made me feel lucky to be around them, even during tedious tasks. And I’ll never forget the day when there was a plumbing problem (and therefore, a bit of a smell) at the restaurant. I don’t know what most people would have done—light candles? —but straight off, Rose had us put a massive wheel of ripe Gorgonzola out on the bar. Perhaps my favorite times at The River Café were when Rose and I would meet in the morning to discuss the day’s menu.

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