Despite her affection for pigs' feet, April Bloomfield likes her roots and vegetables, too. In her follow-up to A Girl and Her Pig, the James Beard Award-winning chef behind NYC's and The Spotted Pig and SF's Tosca Cafe has a field day at the farmers market, extolling the virtues of perky spring peas and roasted and raw fennel. She still slips in meat, like roasted sweet potatoes with bone marrow, but it's clear that vegetables of all seasons are the stars of her latest book.

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