![]() ![]() My mother knew how to get everything comestible from a shin or neck of some animal how to use a knife, how to cure a cast iron pan. Our kitchen table was a big round piece of butcher block where we both ate and prepared casual meals. Her burnt orange Le Creuset pots and casseroles, scuffed and blackened, were constantly at work on the back three burners cooking things with tails, claws, and marrow-filled bones-whatever was budgeted from our dad’s sporadic and mercurial artist’s income-that she was stewing and braising and simmering to feed our family of seven. Her kitchen, over thirty years ago, long before it was common, had a two-bin stainless steel restaurant sink and a six-burner Garland stove. Her lyrical prose recalls the dinner parties her parents threw in the yard, guitar lessons in Lambertville, snapping peas in the kitchen. Gabrielle grew up just down the road from Blue Moon Acres, in New Hope, PA. Blood, Bones & Butter is a memoir of New York chef Gabrielle Hamilton, recounting her journey from childhood, through kitchens in France, Turkey, and Greece, to chef of the acclaimed restaurant, Prune. ![]() Happy Halloween! Fitting for today is a book recommendation from Ashley: Blood, Bones & Butter by Gabrielle Hamilton. ![]()
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