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 * *