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Used: Good | Details
Condition: Used: Good
Comment: Moderate wear on cover and edges. Minimal highlighting and/or other markings can be present. May be ex-library copy and may not include CD, Accessories and/or Dust Cover. Good readable copy.
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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef Paperback – Jan 24 2012

4.1 out of 5 stars 14 customer reviews

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Product details

  • Paperback: 320 pages
  • Publisher: Random House Trade Paperbacks; First Edition. First edition (Jan. 24 2012)
  • Language: English
  • ISBN-10: 0812980883
  • ISBN-13: 978-0812980882
  • Product Dimensions: 13.2 x 1.7 x 20.3 cm
  • Shipping Weight: 318 g
  • Average Customer Review: 4.1 out of 5 stars 14 customer reviews
  • Amazon Bestsellers Rank: #63,469 in Books (See Top 100 in Books)
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Product description

From Amazon

Amazon Best Books of the Month, March 2011: Gabrielle Hamilton's memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. What sets Hamilton apart, though, is her ability to write with as much grace as vitriol, a distinct tenderness marbling her meaty story. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and French mother, both "incredibly special and outrageously handsome." As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald’s; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read. --Lynette Mong --This text refers to an out of print or unavailable edition of this title.

Review

“Dazzling . . . brilliantly written . . . [Hamilton] is as evocative writing about people and places as she is at writing about cooking.”—Michiko Kakutani, The New York Times

“Rhapsodic, profane, wonderful . . . A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next.”
The Wall Street Journal

“Hamilton’s writing about food is so vivid it could make you half-crazed with hunger, leaving you in front of the open fridge with a cold chicken leg in one hand and the book in the other.”—The Boston Globe
 
“Luminous . . . [Readers will] marvel at Hamilton’s masterly facility with language.”—The Washington Post
 
“The author/chef is an original—tough, tender, gritty, dreamy. . . . She has written Blood, Bones & Butter with her whole, generous heart.”—The Miami Herald
 
“Magnificent. Simply the best memoir by a chef ever. Ever.”—Anthony Bourdain

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