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

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
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作者:
出版社: Random House
2011-03
ISBN: 9781400068722
定价: 185.10
装帧: 精装
开本: 其他
纸张: 胶版纸
页数: 291页
正文语种: 英语
4人买过
  • 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. The smells of spit-roasted lamb, apple wood smoke, and rosemary  garlic marinade became as necessary to her as her own skin.



    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.
    GabrielleHamiltonisthechef/ownerofPrunerestaurantinNewYork'sEastVillage.ShereceivedanMFAinfictionwritingfromtheUniversityofMichigan,andherworkhasappearedintheNewYorker,theNewYorkTimes,GQ,BonAppétit,SaveurandFood
  • 内容简介:
    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. The smells of spit-roasted lamb, apple wood smoke, and rosemary  garlic marinade became as necessary to her as her own skin.



    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.
  • 作者简介:
    GabrielleHamiltonisthechef/ownerofPrunerestaurantinNewYork'sEastVillage.ShereceivedanMFAinfictionwritingfromtheUniversityofMichigan,andherworkhasappearedintheNewYorker,theNewYorkTimes,GQ,BonAppétit,SaveurandFood
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