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 chef, written 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.
No comments:
Post a Comment
Have your say if you must.
Don't be rude.