Although her most famous restaurant was called The Spotted Pig and she is known for being carnivorously adventurous, Bloomfield shows a very deft hand with vegetables. It’s fully on display in this attractive, enticing book.
It’s hard not to be seduced by pot-roasted artichokes with white wine and capers, by a steamed and raw radish salad with kimchi and sesame, or by a vivid kale-infused polenta. (Yes, we know you find kale everywhere these days. But it belongs here.)
Meat turns up in the occasional recipe, but there’s no doubt Bloomfield knows and relishes vegetables with a passion.
Cloth. Color photographs throughout.