Sunday, March 13, 2011

Book review: “Blood, Bones & Butter”

Blood, Bones and Butter
"A chef's story should be--delectable, dripping with flavor"

BLOOD, BONES & BUTTER: The Inadvertent Education of a Reluctant Chef  By Gabrielle Hamilton. Random House. 291 pages. $24

By Nona Nelson

Excerpt: 
The blurb on the cover of Gabrielle Hamilton’s memoir is attributed to writer and chef Anthony Bourdain, and it declares that her book is “Simply the best memoir by a chef ever. Ever.”

Bourdain has a habit of hyperbole, but praise of Hamilton’s work is indeed well-deserved.

“Blood, Bones & Butter” is more than a history of a noted chef’s rise to prominence in the toughest of all American dining scenes, New York City. It is more than a recap of the 45-year-old writer, mother and restaurant owner’s life.

It is a painfully honest look at pivotal moments that shaped this woman, the mistakes she made and the work ethic that guided her, and how her respect for food — and the loving act of feeding people — is intrinsically woven into all of it. ...

Read more from this book review at the Roanoke Times here.

Purchase this book from Amazon.com and read more reviews here. Amazon price at time of this article is $14.30 with free super saver shipping, a savings of 45% off the cover price of $26!

This review is shared by your innkeeper at The Claiborne House Bed and Breakfast in Rocky Mount Virginia - just a stones throw from Roanoke VA.

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