Read about another book on the list.Blood, Bones and Butter, by Gabrielle Hamilton
Chef Gabrielle Hamilton’s memoir tracks her relationship with food from her childhood, through a detour to graduate work in creative writing, to the opening of her successful New York restaurant, Prune. She’s an incredibly evocative and unflinching writer—offering food porn that’s barely suitable for work—and gives us an inside look into the hardscrabble life of a chef that serves as the flip side to the swagger of a chef like Anthony Bourdain.
"Blood, Bones & Butter [is] not your usual food memoir," says Kim Barnes, "but a memoir that happens to involve food. I [read] it for the rich detail, vivid imagery, and emotional honesty that I’m delighted to find in any good memoir. It has a real literary sensibility."
--Marshal Zeringue
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