“Blood, Bones and Butter” Review
I read the greatest book just before leaving for New York. Blood, Bones and Butter by Gabrielle Hamilton was like a woman’s take on No Reservations by Anthony Bourdain, another food writer I adore but with a masculinity I can’t relate to.
I found much common ground with so many of her experiences- such as falling into cooking unexpectedly, being in love with Italy and their cooking tradition, and wanting to write despite feeling like “all I’ve ever known is food.” (Her words, not mine, and how validating to know that others in the food industry have felt that way!)
Hamilton strips away the glamour of the restaurant business that shows up in every other food memoir. Instead, she shows the grittiness, and the investment in it that truly makes a chef, even more than a love of food.
It’s been a while since there was a book I just couldn’t put down. This was also worth being 50th in line on the hold list in the library queue. Whoever reads it after me will be just as delighted, I’m sure.
So will you!