Rosemary aioli, harissa hummus, white bean puree.Buche de noel, studded with perfect meringue mushrooms.Scrapple, souse, double-yolk eggs, and funnel cake.Hamburger patties and turkey club sandwiches.Dijon mustard and milk over chicken breast.Sardines on Triscuits with sliced shallots and mayonnaise.Tangerines with preserved lemons and cardamom pods.Lime bean and mushroom salad with red onion and oregano.Lime bean salad and the asparagus vinaigrette and the all-butter shortcakes.Dark, briny, wrinkled olives, small birds we would have liked as pets, and cheeses that might well bear Leginnaire-disease.What the book does have though are food references: And truthfully, I found Hamilton irritating. While I am always intrigued in learning about a person, learning how they tick, Hamilton did a poor job getting me to care at all about her story. I have no doubt that Hamilton is a great chef. She brings us through her life and references food throughout, from childhood to adolescence to adulthood – showing us how she became the chef she is today. This book was rated 3.73 stars on goodreads at the time I made this post. Gabrielle Hamilton is a chef who owns the restaurant Prune in NYC. I read Blood, Bones & Butter by Gabrielle Hamilton to participate in the June/July event at Cook The Books.
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