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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Gabrielle Hamilton • 1 highlight
amazon.com
In Savannah, she recommended that members of the writing workshop eat at the Grey Market, where she worked part-time. It is a New York bodega-inspired offshoot of the Grey, Mashama Bailey’s fine-dining Savannah restaurant. Bailey, a Black woman who moved between Georgia and New York throughout her childhood, learned to cook first from the women in
... See moreImani Perry • South to America: A Journey Below the Mason-Dixon to Understand the Soul of a Nation
Then Michael wrote Cooked, and his agent—this was Binky Urban, a really powerful agent—read the part of the draft which described me, and she said, “Oh wow, what a charismatic character. Does she have any book ideas?” And he said, “Well, yes actually, she has an idea.” So I told her what I was thinking, and she said, “Yes, this is a good idea but i
... See moreAdam Moss • The Work of Art: How Something Comes from Nothing
One More Croissant for the Road: An absolute must-read from one of the greatest food writers of our time
amazon.com
Suyako dipped her first piece of tonkatsu in the ponzu sauce, then brought it to her mouth. She chewed carefully on it a few times. Then her face broke into a gentle smile. ‘Delicious.’ The word wasn’t addressed to anyone in particular, but seemed to burst from her mouth. For her second piece, she chose the spicy sauce. This time, before taking a b
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