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Blood, Bones and Butter

The inadvertent education of a reluctant chef

«Magnificent... Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy»

Anthony Bourdain

A sharply crafted and unflinchingly honest memoir ('simply the best memoir by a chef ever. Ever.' Anthony Bourdain) about the search for meaning and purpose from one of America's most recognized chefs and up-and-coming literary talents. Les mer

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A sharply crafted and unflinchingly honest memoir ('simply the best memoir by a chef ever. Ever.' Anthony Bourdain) about the search for meaning and purpose from one of America's most recognized chefs and up-and-coming literary talents.

Detaljer

Forlag
Vintage
Innbinding
Paperback
Språk
Engelsk
Sider
304
ISBN
9780099498339
Utgivelsesår
2012
Format
20 x 13 cm

Om forfatteren

Gabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in the New Yorker, the New York Times, GQ, Bon Appetit, Saveur and Food & Wine. She has also authored the eight-week 'The Chef' column in the New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on Martha Stewart and the Food Network, among other TV shows. She currently lives in Manhattan with her two sons.

Anmeldelser

«Magnificent... Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy»

Anthony Bourdain

«My favourite book of the past few years, a thrilling and visceral personal memoir»

Financial Times

«A rhapsodic, profane, wonderful, imperfect memoir... every bit as rich and satisfying as the marrow bones the author roasts at Prune»

Wall Street Journal

«The food memoir of the year»

Guardian

«Evocative... Dazzling... Beautifully written»

New York Times

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