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Laddar... Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chefav Gabrielle Hamilton
  
Best "Foodie" Books (99) SantaThing 2014 Gifts (146) Det finns inga diskussioner på LibraryThing om den här boken. What an enjoyable read. Shockingly honest and open in all areas of her life, author and chef Gabrielle Hamilton takes us through her childhood, her teenage problems and how she developed n ethic of very hard work and it all revolved around cooking. Perhaps that is where she felt the most loved in her early childhood, around the table and at her parent's outside feasts. She describes the food prepared and often how it is prepared. Her very spur of the moment buying a restaurant and making it a huge success through her hard work. Her lesbian lifestyle is changed when she meets Michele and how he courts her. Her becoming a mother and being forced to not skip a beat as she deals with many problems at her restaurant. I want to go back to New York City and eat at Prune!! (  ) LilQuebe | Jan 8, 2021 |  I really feel like the first third of this book was bad. It almost ruined the whole book. After it stops making paragraph long sentences about her childhood, and gets into the meat of her adult experiences it really gets good. I love how she frankly describes her wants and feelings with her life and relationships, in the last 2/3 of the book. She also gives a realistic account of what it's like to work in a kitchen, and do so at a professional level and volume. Would recommend, though with the caveat about the beginning. (  ) morgan.goose | Dec 14, 2020 | A really good combination of great writing and cooking inspiration. ( ) EllenH | Nov 23, 2020 | I loved the first section, about Hamilton as a kid and about her parents' relationship with food. The other parts were less engaging - more about her catering career and her marriage than being a chef and opening a restaurant. (  ) szbuhayar | May 24, 2020 | Ugh. If you are looking for a book that talks somewhat about food and a lot about griping/complaining about all of the parts of the author's life outside of the kitchen, then this book is for you. I would have stopped this book, but I have a unrelenting obsession about never quitting a book that I've started. Ms. Hamilton, when actually writing about food is a fabulous writer. Her passion for it is incredibly evident. The problem it gets lost in all her grousing about her life and the world that is happening around her. She is great at pointing out flaws in everyone around her, but rarely turns the mirror to herself. And when she does she blows it off like her issues are excusable while the problems of others are inexcusable. Like a mountain of dishes, this was just a chore for me to finish. ( ) Schneider | Aug 2, 2019 |
 Though Ms. Hamilton’s brilliantly written new memoir, “Blood, Bones & Butter,” is rhapsodic about food — in every variety, from the humble egg-on-a-roll sandwich served by Greek delis in New York to more esoteric things like “fried zucchini agrodolce with fresh mint and hot chili flakes” — the book is hardly just for foodies. Ms. Hamilton, who has an M.F.A. in fiction writing from the University of Michigan, is as evocative writing about people and places as she is at writing about cooking, and her memoir does as dazzling a job of summoning her lost childhood as Mary Karr’s “Liars’ Club” and Andre Aciman’s “Out of Egypt” did with theirs.
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton's ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; the soulless catering factories that helped pay the rent; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family -- the result of a difficult and prickly marriage that nonetheless yields rich and lasting dividends. Inga biblioteksbeskrivningar kunde hittas. |
 Deltog i LibraryThing FörhandsrecensenterGabrielle Hamiltons bok Blood, Bones, and Butter delades ut via LibraryThing Early Reviewers. Gå med för att få ett förhandsexemplar i utbyte mot en recension.
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