Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
| Author | : | |
| Rating | : | 4.82 (561 Votes) |
| Asin | : | 0739332449 |
| Format Type | : | paperback |
| Number of Pages | : | 295 Pages |
| Publish Date | : | 2016-11-23 |
| Language | : | English |
DESCRIPTION:
Preferably gin.” Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. By turns epic and intimate, it marks the debut of a tremendous literary talent.From the Hardcover edition.. Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. Hamilton’s
And burn them.Blood, Bones, and Butter is, quite simply, the far-and-away best chef or food-genre memoirever. It will be a bestseller. It will inspire generation after generation of young cooks, and anyone who really loves food and understands the context in which it is best enjoyed, NOT as some isolated, over-valued object of desire, but as only one important aspect of a larger, richer spectrum of experiences. Best Books of the Month, March 2011: Gabrielle Hamilton's memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. Each plate of food--like the menu at Prune--is the end result of a long and sometimes very difficult
Headlong into life Kindle Customer I had seen the author on a PBS show, maybe the Mind of a Chef, and loved her joy in what she does and her wonder that still exists when she talks about cooking. All that comes through in her writing. It puts her on my list of people I would like to have brunch with , especially if she cooked. Read this and enjoy. "Scenes from a Marriage and/or How I became a Chef" according to John Hechtlinger. I read this book shortly after finishing another food related memoir, "Life, on the line", by Chef Grant Achatz of Alinea. While both books are highly recommended, as literature there is no comparison. Ms. Hamilton's book reflects her literary training - she's both a chef AND a writer. I can't comment on the qualit. "Felt like I was at the table with the author on more than one occasion.!" according to S. Distler. Wonderful recollections of a cooks life. Very vivid pictures created that any passionate human would appreciate. Loved this telling and cannot wait to read another of her stories.~ Enjoy