27 March 2011

Blood, Bones, & Butter

It's inevitable, I suppose, that when a new book comes out about cooking or more specifically, being a chef in a restaurant, and the road one takes to get there, it appears on tons of blogs to the point that I'm uninterested. Such is the case with the recently released, Blood, Bones & Butter: The inadvertent education of a reluctant chefwritten by Gabrielle Hamilton, owner of the East Village restaurant, Prune.
In all likelihood, I will enjoy this book, but I won't get anywhere near it right now. Too much hype for my taste.

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