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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文筆很好，廚子裏麵文筆這麼好的大概也就是Anthony Boudain瞭。
评分Prune的老闆娘的自傳，Amazon的3月最佳書籍以及年度最佳自傳類書籍。前麵還是很有意思的，但人到中年以後就……除瞭各類陌生的菜名、材料名的詞匯，作者相當喜歡用很難的句式。
评分文筆很好，廚子裏麵文筆這麼好的大概也就是Anthony Boudain瞭。
评分Prune的菜譜書裏也是一樣有纔華的文筆。大媽的故事特彆有紐約廚房味兒。
评分Prune的老闆娘的自傳，Amazon的3月最佳書籍以及年度最佳自傳類書籍。前麵還是很有意思的，但人到中年以後就……除瞭各類陌生的菜名、材料名的詞匯，作者相當喜歡用很難的句式。
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