Title: Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef
Author: Gabrielle Hamilton
Genre: Memoir, Non-fiction
In a sense, Blood, Bones & Butter is a memoir set in kitchens and dining rooms. Gabrielle Hamilton grew up in the food business (her father still owns a restaurant in Lambertville, New Jersey) and many of her memories waft back to her family’s grand parties and elaborate food preparations. A professional dishwasher at twelve, Gabrielle graduated to catering and cooking; now she owns her own restaurant, the critically acclaimed East Village Prune. By every evidence, she can write as well as she can cook; her memoir earned designation as a “Barnes & Noble Discover Great New Books” selection for Summer 2011. (via Goodreads)
Thoughts: I really liked this book, with the exception of a few spots where the writing was iffy, it was a really written book and I really enjoyed it. It was one of the few memoirs that you could tell that the person who had decided on doing the memoir had actually written it and wasn’t written by a professional writer, but instead by somebody who really cared about getting their story out in a way that they understood. I haven’t read a lot of food memoirs, but this one I felt like I was actually tasting the food and smelling and seeing Italy during July. Highly recommended.
5746 / 15000 pages. 38% done!