NEW YORK TIMES BESTSELLER

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon...

A witty and immersive look at the history, mythology, science, and magical touch that makes whisky taste like a drop of gold. Braving the “all boys” clubhouse of the world of whisky has not been easy, but Shelley Sackier has managed to do just that out of her love for the drink. By turns funny and poignant and filled with vivid insight into this rich craft, Make it a Double will make even a teetotaler want a wee dram. There has never been a...

Get the Summary of Gabrielle Hamilton's Blood Bones Butter in 20 minutes. Please note: This is a summary & not the original book. "Blood, Bones & Butter" by Gabrielle Hamilton is a memoir that traces the author's journey from her unconventional childhood in rural Pennsylvania to her establishment as a renowned chef and restaurant owner. Hamilton grew up in a family that celebrated food and community, with her mother's culinary skills and her father's...

" A rising young chef lays bare his gripping story of culinary triumphs, consuming drug addictions, and his continuing quest to stay on top while staying sober At twenty-six years old, Brandon Baltzley was poised for his star turn as the opening chef at Chicago's hotspot Tribute. People called him a prodigy-the Salvador Dali of cooking-and foodie blogs followed his every move. Instead, Brandon walked away from it all and entered rehab to deal...