My rating: 4 of 5 stars
Being a Vegetarian, this book had to come highly recommended for me to even consider it; the inverted chicken head and bright red cover is hard to swallow. The book did not disappoint. I found it so well-written that it was hard to put down. Admittedly, this is a book for a cook, food enthusiast or one who enjoys a well-told tale of memoir. If you happen to consider yourself all three, as I do, delight will be yours.
Chef Hamilton pulls no punches in recanting her early exploits and her “I-dare-you-to-read-between-the-lines” style is effective and candid. She masters reducing each experience down to its essence and then peppers it with unique characters including the Omnipotent French Mother, the Family-Famished Italian, the Midwestern Lesbian Lover and assorted Pot-smoking Crustacean Killers. Thus, she presents her own brand of a Life-turned-Restaurant (Prune in NYC), a microcosm for all things satisfying.
Blood, Bones and Butter reflect the progression of her “inadvertent education” — blood being family, bones being structure and butter being, well, the cream of it all, however bittersweet.
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Have you read this book? What did you think? If not, feel free to recommend any chef biographies to me. I love them!