Magnificent. Simply the best memoir by a chef ever. Ever. Gabrielle Hamilton packs more heart, soul and pure power into one beautifully crafted page than I've accomplished in my entire writing career. Blood, Bones, and Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy.
[A] lusty, rollicking, engaging-from-page-one memoir of the chef-owner of Prune restaurant in New York’s East Village. Hamilton opened her eating establishment without any prior experience in cheffing, but the life experiences she did have before that bold move, told here in honest detail, obviously made up for any deficiencies in heading up a restaurant and also provide material for an electric story that is interesting even if the author hadn’t become the chef-owner of a successful restaurant. An idyllic childhood turned sour when her parents divorced; her adolescence and young womanhood encompassed drugs, menial jobs, and lack of direction and initiative when it came to continued education. All’s well that ends well, however, and her story does indeed do that. Add this to the shelf of chef memoirs but also recommend it to readers with a penchant for forthright, well-written memoirs in general.
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