Good for traveler’s to New York or those who want to know more about Italian cooking.Įven 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. 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. 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
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