Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton, Random House 2011.
How about a foodie memoir? Blood, Bones & Butter is a great example of food writing. I found it to be in the same league as Ruth Reichl and Anthony Bourdain. Gabrielle takes us from an interesting childhood to spending time in Italy with her Italian in-laws.
She seems to see, hear, smell, taste and touch food in every sense of her being. Along the way she also incorporates confusion, frustration and near the end nostalgia. She takes us with her as she treks through Europe, through romance and marriage, and most of all through food.
Her knowledge and love of food is the heart of this memoir adding depth and richness at all levels. Although she provides great descriptions of people and places, it’s the food that is the star.
Under all the food is a life story that would hold the interest of any reader. Yet, it would seem that one would have to really know and love food to be able to fully appreciate all that this memoir holds.