Kristen gives us 4 intriguing choices for our October 4th meeting. Vote before Monday, August 29th at midnight:
1) The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by Marco Pierre White
1) The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by Marco Pierre White
Marco Pierre White made history as the most decorated chef in the UK and still holds the honor as the youngest chef ever to win three Michelin stars. Billed as a "brooding Byron" of the kitchen, MPW brought a punk-rock sensibility to his craft, shattering centuries-old rules of fine-dining tradition (and bruising many egos in the process) in his pursuit for perfection. He remains a searing influence on a generation of chefs who survived tours-of-duty in his kitchen brigade and those inspired by White Heat, his modern-classic cookbook (and now high-priced collector's item). In his absorbing culinary memoir, The Devil in the Kitchen, MPW offers intimate insights into his storied career presenting a larger-than-life portrait of a living legend and a culinary genius.
2) Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
by Bill Buford
Bill Buford gives us a richly evocative chronicle of his experience as “slave” to Mario Batali in the kitchen of Batali’s three-star New York restaurant, Babbo. In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from “kitchen bitch” to line cook . . . his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters . . . and his immersion in the arts of butchery in Northern Italy,of preparing game in London, and making handmade pasta at an Italian hillside trattoria.
Gabrielle Hamilton's memoir is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and French mother. As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald’s; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read.
4) Sex on the Moon: The Amazing Story Behind the Most Audacious Heist in History by Ben Mezrich
In this true story of love and adventure, nothing can stop Thad Roberts from keeping a promise to his girlfriend Rebecca--not even NASA security. When he's in the lab, Roberts is a brilliant NASA co-op intern, but the other interns know him better for devising thrill-seeking activities, like cliff diving and sneaking into the shuttle simulator. When he realizes that scientists consider moon rocks worthless once they’ve been in experiments, Roberts starts to wonder… if they’re worthless, how could stealing them be wrong? Ben Mezrich starts each section with excerpts of Roberts’s love letters to Rebecca from prison, providing a love-drunk context for Roberts’ journey as the moon rock heist balloons from idle fantasy to stark reality. Behind-the-scenes looks at NASA’s Johnson Space Center and thriller-like action that ranges from the U.S. to Belgium make for an enthralling read for anyone who ever dreamed about being an astronaut--or promised to give someone else the moon.
2) Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
by Bill Buford
Bill Buford gives us a richly evocative chronicle of his experience as “slave” to Mario Batali in the kitchen of Batali’s three-star New York restaurant, Babbo. In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from “kitchen bitch” to line cook . . . his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters . . . and his immersion in the arts of butchery in Northern Italy,of preparing game in London, and making handmade pasta at an Italian hillside trattoria.
Heat is a marvelous hybrid: a memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.
3) Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle HamiltonGabrielle Hamilton's memoir is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and French mother. As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald’s; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read.
4) Sex on the Moon: The Amazing Story Behind the Most Audacious Heist in History by Ben Mezrich
In this true story of love and adventure, nothing can stop Thad Roberts from keeping a promise to his girlfriend Rebecca--not even NASA security. When he's in the lab, Roberts is a brilliant NASA co-op intern, but the other interns know him better for devising thrill-seeking activities, like cliff diving and sneaking into the shuttle simulator. When he realizes that scientists consider moon rocks worthless once they’ve been in experiments, Roberts starts to wonder… if they’re worthless, how could stealing them be wrong? Ben Mezrich starts each section with excerpts of Roberts’s love letters to Rebecca from prison, providing a love-drunk context for Roberts’ journey as the moon rock heist balloons from idle fantasy to stark reality. Behind-the-scenes looks at NASA’s Johnson Space Center and thriller-like action that ranges from the U.S. to Belgium make for an enthralling read for anyone who ever dreamed about being an astronaut--or promised to give someone else the moon.
hmmmm, were you hungry when you were thinking about book selections? I voted for the NASA story just because I have a secret longing to be an astronaut, but I'd be happy to ready any of the ones you've chosen. They all sound ... delicious! Melissa
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