ARGONAUT BOOKS

This text follows Gabrielle Hamilton's culinary education - from growing up in a food-centric rural home in New Jersey with a French mother and bohemian father, to killing her first chicken, to the great adventure of backpacking around the world alone at 19, to finally opening her own restaurant in New York City. Reviews Magnificent... Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envyAnthony BourdainMy favourite book of the past few years, a thrilling and visceral personal memoirFinancial TimesA rhapsodic, p...Read More