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Blood, Bones & Butter
Gabrielle Hamilton · 2008 · 298 pages
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About this book
The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant. 50,000 first printing.
Appears in these reading paths
Professional Kitchens and Chef Life: The Best Books to Read, in Order
Beginner14books102 hrs4 stages
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