Blood, Bones & Butter

If you like food like I do, then you probably search for cooking shows as often as you can.  The latest series I have become hooked on is The Mind of a Chef thanks to the hub.  When a female chef is highlighted on the series, my interest piques even further since, for reasons I can’t quite wrap my head around, female chefs are in the minority.

Gabrielle Hamilton, the chef and owner of Prune restaurant in New York’s East Village, was featured as I was binging on The Mind of a Chef via Netflix.  I found myself intrigued at the allusions to her past in the series, but frustrated at the lack of full explanation.  I felt I needed to know more, so when I googled her, I discovered she had written a memoir (my favorite genre), Blood, Bones & Butter:  The Inadvertent Education of a Reluctant Chef.  Next thing I know, I am ordering the book online from my local library and impatiently awaiting the e-mail telling me my book is on reserve and waiting.

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Hamilton begins her memoir retelling her unique, yet idyllic childhood born the last of five children, a childhood which revolved around food.  The daughter of a French woman, Hamilton recalls her mother standing in the kitchen with some stew or underutilized cut of meat simmering on the stove.  When her parents divorce, and she, in essence, becomes forgotten, Hamilton accurately describes how the fracturing of her family affects each child in the same family in a unique manner.  Out of this upheaval, though, Hamilton describes with such grit and honesty how she found her way despite the lack of familial support and eventually becomes the chef and owner of Prune and mother of two, a journey one does not want to miss out on reading.

So, time should be set aside while reading because this memoir will keep even the casual foodie up into the wee hours of the night and make one’s stomach grumble with gluttonous hunger . . .

 

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