Destination: New York City, Italy Book: Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, by Gabrielle Hamilton
A GUEST POST by Casey Barber
Note: Today a knowledgeable food writer tells us about a new memoir by a chef who is also a writer who travels through kitchens of New York, France, Greece, Turkey and Italy. Good for traveler’s to New York or those who want to know more about Italian cooking.
Even if you’ve never set foot in New York City restaurant, Prune, Gabrielle Hamilton‘s effortlessly charming and minuscule place on East 1st Street in Manhattan, the kind of place for which the adjective “jewel-box” was created–even if you’ve never sucked down a gin martini at its zinc bar or let a few drops of anchovy butter drip from a grilled head-on prawn onto the brown kraft-papered wobbly table, Hamilton will feed you a meaty tale via her memoir, Blood, Bones & Butter. It’s a journey through her physical worlds—the lamb feasts and cool Pennsylvania streams of her childhood, the not-yet-gentrified downtown alleys of Manhattan, the uneasy family trips to Italy, where years of tradition weigh a bit too heavy on a woman still wrestling with the idea of marriage —but also through the mind of someone who is fated to cook. Continue reading Food, Glorious Food