Results tagged Blood Bones and Butter from David Lebovitz

Favorite Cookbooks of 2011

cookbook pile up

As 2011 draws to a close, I look at the stack of books that I’ve collected on my bookshelf (and piled up on my floor…and beside my bed, and stacked in my kitchen…) and wonder how I’m going to cook and bake from them all. I just can’t help it, though—I love cookbooks. And these are the books that I couldn’t resist tackling in 2011, although a few are filled with bookmarks intended for future dinners and desserts, and blog posts. Some are traditional books bound with nice paper, filled with recipes, others are food-related books; memoirs and remembrances. And there are a few entries I’ve chosen that push the boundaries of traditional text, electronically and otherwise.

This year, I found myself drawn to cookbooks with a story to tell, not just mere collections of recipes. Books with a distinct point of view by an author, and essays which took me beyond the page and into their lives, which veered in some rather compelling directions. A few of the books were chef’s memoirs, which I did include even though they don’t have recipes. But something about them added to the canon of cookery books I have and referenced cooking in ways I wasn’t expecting.

Because I live abroad and have limited storage space (and deliveries can be a challenge), I wasn’t able to procure all the books that I wanted to. But this year saw a big uptick in publishers – and readers – jumping onto the e-book bandwagon. While not everyone wants to cook from a computer screen, one advantage is that foreign cookbooks, or out-of-print titles, may have new lives and can downloaded anywhere in the world within seconds.

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Blood, Bones & Butter

I started reading Blood, Bones & Butter, not quite knowing what to expect. Gabrielle Hamilton is the chef of Prune restaurant in New York City and for those who haven’t been, it’s a rather modest little place that aspires (and succeeds) in doing nothing more than serving very good food, simply prepared, in a friendly space.

Hamilton is a very good writer, but I wasn’t sure if her story would be anything that I could relate to. Was it going to be a nasty retelling of events in her past? Were we going to learn her philosophy of cooking? Was she writing to settle some old scores? Thankfully it was not really any of those, although they’re woven into her story as she reveals some things in her life (and hides a few) that made her who she is today.

It’s hard to write a memoir and be honest, while at the same time, not alienating readers. For example, people think that living in Paris means sitting around in cafés all day eating croissants and macarons, and someone has to show them otherwise ; ) Life isn’t always rosy and showing your flaws, and pointing out a few in others, is just part of reality. One doesn’t need to dwell on them – and Hamilton certainly doesn’t – but she does include a number of incidents that manage to convey to us “the inadvertent education of a reluctant chef”, which is the apt subtitle of this book.

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