6 top food memoirs

6. "Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef," by Gabrielle Hamilton

Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef, by Gabrielle Hamilton, Random House, 304 pp.

What sets Hamilton's food memoir above most others is that her writing is as tasty as her cuisine. Blood, Bones, and Butter is a journey from kitchen to kitchen as Hamilton struggles to set up her own restaurant, Prune, in Manhattan. Peppered with personal conflicts and familial strife, this food memoir will tug at your hearstrings as well as your stomach.

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