- Blood, Bones & Butter: by Green Apple Books | The Bookworm | tablehopper
- The Inadvertent Education of a Reluctant Chef
- Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton
- Book Review: Blood, Bones & Butter, by Gabrielle Hamilton
Blood, Bones & Butter: by Green Apple Books | The Bookworm | tablehopper
Simply the best memoir by a chef ever. Hamilton is not only a chef but a writer, too. She enrolled in the master of fine arts program in fiction writing at the University of Michigan in It's considered one of the best programs for creative writing in the country. We get to read about her early years with her family filled with fantastic parties and sack lunches that were made by her French born mother that were nothing like the P.
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Hamilton's work-ethic and focus on hospitality is something to be admired. In the book we travel with her around the world to France, Greece, Turkey and Italy. We see her in front-of-the-house positions to back-of-the-house jobs in bars, restaurants, and catering facilities. We follow her culinary "education" and its culmination at her opening of Prune in New York City.
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So much about Hamilton seems unconventional, from her outlook on life and being a female chef, to her unique relationship with her husband. Yet she thrives on routine and order in the kitchen and finds such pleasure in the simplest of traditional recipes.
The Inadvertent Education of a Reluctant Chef
You have successfully signed up for your selected newsletter s - please keep an eye on your mailbox, we're movin' in! This book is written so beautifully but not behind rose-colored glasses. She spills her guts and all the real and rough challenges. Hamilton is smart and witty and makes us want to jump on a plane to hitch a ride with her and spend summers in Italy, too.
Mark your calendars, we'll be discussing Blood, Bones and Butter on February 7th at 7 p. Need to grab a copy of the book? Jennifer Woods is a freelance food writer -- an Arizona native who has lived and worked in the food industry in one way or another in the Valley for the last 11 years.
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton
Her writing in Blood, Bones and Butter traces an unconventional journey through the many ktichens Hamilton has inhabited through the years - from the rural kitchen of her childhood to her 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 marriage. By turns epic and intimate, this is an unflinching and lyrical debut.
Customer Reviews Average Rating: 4 out of 5. My jaw dropped as I read how she and other bar employees basically scammed everyone for money. I bit my lip in envy at her recounting of how an impossibly-generous Greek man took her in and fed her when she was down and out in Europe.
Book Review: Blood, Bones & Butter, by Gabrielle Hamilton
I laughed in spite of the needless tragedy of the incident as she deduced how a bunch of stoners caused the deaths of 30 innocent lobsters. But my mouth also watered at the descriptions of exquisite simple meals prepared by her mother, the Greek Iannis and her Italian mother-in-law Alda. Hamilton tasted food so perfect that she knew she could never eat it again in the states burrata has to be eaten within minutes of purchase to have the right flavor; none of it in America is ever fresh enough no matter how recently it came off the boat.
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In a memoir about food, you have to get the descriptions of the comestibles and meals right; otherwise, it is a failure.