Blood Bones Butter

Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with 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; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.

Produk Detail:

  • Author : Gabrielle Hamilton
  • Publisher : Random House
  • Pages : 291 pages
  • ISBN : 0099498332
  • Rating : 3.5/5 from 78 reviews
CLICK HERE TO GET THIS BOOKBlood Bones Butter

Blood, Bones & Butter

Blood, Bones & Butter
  • Author : Gabrielle Hamilton
  • Publisher : Random House
  • Release : 01 March 2012
GET THIS BOOKBlood, Bones & Butter

Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with 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; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future

Blood, Bones, & Butter

Blood, Bones, & Butter
  • Author : Gabrielle Hamilton
  • Publisher : Random House Incorporated
  • Release : 16 May 2021
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The chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour, and the opening of a first restaurant.

Prune

Prune
  • Author : Gabrielle Hamilton
  • Publisher : Random House
  • Release : 04 November 2014
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NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower

Yes, Chef

Yes, Chef
  • Author : Marcus Samuelsson,Veronica Chambers
  • Publisher : Random House
  • Release : 26 June 2012
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JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he

Life, on the Line

Life, on the Line
  • Author : Grant Achatz,Nick Kokonas
  • Publisher : Penguin
  • Release : 06 March 2012
GET THIS BOOKLife, on the Line

"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in

Ratio

Ratio
  • Author : Michael Ruhlman
  • Publisher : Simon and Schuster
  • Release : 07 April 2009
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Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to

Burn the Place

Burn the Place
  • Author : Iliana Regan
  • Publisher : Scribner
  • Release : 04 August 2020
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LONGLISTED for the NATIONAL BOOK AWARD A “blistering yet tender” (Publishers Weekly) memoir that chronicles one chef’s journey from foraging on her family’s Midwestern farm to running her own Michelin-starred restaurant and finding her place in the world. Iliana Regan grew up the youngest of four headstrong girls on a small farm in Indiana. While gathering raspberries as a toddler, Regan learned to only pick the ripe fruit. In the nearby fields, the orange flutes of chanterelle mushrooms

Tender at the Bone

Tender at the Bone
  • Author : Ruth Reichl
  • Publisher : Random House
  • Release : 25 May 2010
GET THIS BOOKTender at the Bone

NEW YORK TIMES BESTSELLER • “An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”—Newsday At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a

The Lover's Dictionary

The Lover's Dictionary
  • Author : David Levithan
  • Publisher : Farrar, Straus and Giroux
  • Release : 21 January 2011
GET THIS BOOKThe Lover's Dictionary

basis, n. There has to be a moment at the beginning when you wonder whether you're in love with the person or in love with the feeling of love itself. If the moment doesn't pass, that's it—you're done. And if the moment does pass, it never goes that far. It stands in the distance, ready for whenever you want it back. Sometimes it's even there when you thought you were searching for something else, like an escape route, or

How to Cook Everything Fast

How to Cook Everything Fast
  • Author : Mark Bittman
  • Publisher : Houghton Mifflin Harcourt
  • Release : 07 October 2014
GET THIS BOOKHow to Cook Everything Fast

Demonstrates how to minimize cooking times while becoming more intuitive in the kitchen, sharing hundreds of simple, flavorful dishes that can be prepared in fifteen to forty-five minutes.

Blood, Bullets, and Bones

Blood, Bullets, and Bones
  • Author : Bridget Heos
  • Publisher : HarperCollins
  • Release : 04 October 2016
GET THIS BOOKBlood, Bullets, and Bones

Blood, Bullets, and Bones provides young readers with a fresh and fascinating look at the ever-evolving science of forensics. Since the introduction of DNA testing, forensic science has been in the forefront of the public’s imagination, thanks especially to popular television shows like CSI: Crime Scene Investigation. But forensic analysis has been practiced for thousands of years. Ancient Chinese detectives studied dead bodies for signs of foul play, and in Victorian England, officials used crime scene photography and criminal

Hotbox

Hotbox
  • Author : Matt Lee,Ted Lee
  • Publisher : Henry Holt and Company
  • Release : 09 April 2019
GET THIS BOOKHotbox

Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture

Country Cooking of Italy

Country Cooking of Italy
  • Author : Colman Andrews
  • Publisher : Chronicle Books
  • Release : 14 December 2012
GET THIS BOOKCountry Cooking of Italy

Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted

Exploring Exodus

Exploring Exodus
  • Author : Nahum M. Sarna
  • Publisher : Schocken
  • Release : 10 August 2011
GET THIS BOOKExploring Exodus

The book of Exodus records the pivotal events in the formation of biblical Israel—the deliverance from slavery, the leadership of Moses, the wilderness wanderings, and the giving of the Law at Mount Sinai. Bible scholar Nahum Sarna, whose widely praised Understanding Genesis has become a standard text, examines and illuminates the distinctiveness of the Exodus narrative in light of ancient Near Eastern history and contemporaneous cultures—Egyptian, Assyrian, Canaanite, and Babylonian. In a new foreword to this edition, Sarna