Wednesday, June 22, 2011

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton

A memoir of how the writer came to be the owner/chef of Prune restaurant in New York City. She writes about her early experiences with food (roasting lambs in the backyard with her father) and working for caterers as an adult.

This book was an unsatisfactory and confusing read. It's divided into three sections (blood, bones, butter) but I could not figure out why. There's also a lot of past/present narrative which got confusing. There were some amusing, well-told stories included, but overall, this was an uneven read.

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