About this book
Subtitled, "The Inadvertent Education Of A Reluctant Chef". Hamilton describes her culinary education, from growing up in a food-centric rural home in New Jersey with a French mother, to killing her first chicken, to backpacking at 19 and opening her first restaurant in New York.
Gabrielle Hamilton's childhood home in rural Pennsylvania, with her four siblings and her parents who threw grand parties, was thrilling , magnificent. But when her parents divorced and the family scattered, Gabrielle was left, aged thirteen, almost alone in the empty house for the summer. This is a story about food, purpose and family.
|CHATTO & WINDUS|