Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle HamiltonBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.
Cooking Book Review: Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabr...
Remembrance of Flavors Past
Look Inside Reading Guide. Reading Guide. Mar 01, Minutes Buy. Jan 24, ISBN Mar 01, ISBN Mar 01, Minutes.
Was it going to be a nasty retelling of events in her past? Were we going to learn her philosophy of cooking?
power tends to corrupt absolute power corrupts absolutely
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Join our discussions below about the first half of "Blood, Bones and Butter. I look for stories to take my brain into new spaces, and I'll be particularly discussing the facts as we think we know them, and the clues I think we're being given by the story.
What does food mean to the author? How did your particular attitude toward food develop? What challenges do writers and chefs share? Are they unique to those professions? What saved the author from a life of substance abuse and crime?
Rate this book. Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent. There would be no 'conceptual' or 'intellectual' food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin.