She’s recounting actual rapture, not contriving its facsimile on cue. There are rhapsodic passages aplenty about eating and cooking, and while such reveries can easily seem forced or trite, hers ring sweetly true. NYT/Frank Bruni: It’s a story of hungers specific and vague, conquered and unappeasable, and what it lacks in urgency (and even, on occasion, forthrightness) it makes up for in the shimmer of Hamilton’s best writing. To wit: the New York Times (so far) has run a profile of Hamilton and not one but two reviews of her book. Most reviews are glowingly positive, describing stirring writing that may surpass Hamilton's critically-acclaimed cooking.Īnd food porn it is, so much so that Frank Bruni writes that sometimes there are "sentences that almost come across as satires of food writing." Based on the reviews, this book is poised to make major waves in both the culinary and literary worlds. New York chef Gabrielle Hamilton's first book Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef ( Amazon ) has been out for a week now and the reviews are in.
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