Owner and chef of New York's Prune restaurant, Hamilton also happens to be a trained writer (M.F.A., University of Michigan) and fashions an addictive memoir of her unorthodox trajectory to becoming a chef. The youngest of five siblings born to a French mother who cooked "tails, claws, and marrow-filled bones" in a good skirt, high heels, and apron, and an artist father who made the sets for the Ringling Bros. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border. With the divorce of her parents when she was an adolescent, the author was largely left to her own devices, working at odd jobs in restaurants. Peeling potatoes and scraping plates-"And that, just like that, is how a whole life can start." At age 16, in 1981, she got a job waiting tables at New York's Lone Star Cafe, and when caught stealing another waitress's check, she was nearly charged with grand larceny. After years of working as a "grunt" freelance caterer and going back to school to learn to write (inspired by a National Book Foundation conference she was catering), Hamilton unexpectedly started up her no-nonsense, comfort-food Prune in a charming space in the East Village in 1999. Hamilton can be refreshingly thorny (especially when it comes to her reluctance to embrace the "foodie" world), yet she is also as frank and unpretentious as her menu-and speaks openly about marrying an Italian man (despite being a lesbian), mostly to cook with his priceless Old World mother in Italy. (Mar.)
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Prune的菜谱书里也是一样有才华的文笔。大妈的故事特别有纽约厨房味儿。
评分纽约下东区的「Prune」餐厅主厨Gabrielle Hamilton的自传，是令人看得很揪心的一本书——生活并不简单、明了、美好，但最终「我」与父母、伴侣、野心等一切和解时，那种释然让我眼湿湿。
评分纽约下东区的「Prune」餐厅主厨Gabrielle Hamilton的自传，是令人看得很揪心的一本书——生活并不简单、明了、美好，但最终「我」与父母、伴侣、野心等一切和解时，那种释然让我眼湿湿。
评分Prune的菜谱书里也是一样有才华的文笔。大妈的故事特别有纽约厨房味儿。
评分Real.
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