Blood, bones, & butter : the inadvertent education of a reluctant chef

I adored the first chapter/essay but wasn't as fond of the rest of the book. The constant -- and I mean constant, sometimes twice in one sentence -- ellipses made Hamilton's prose hard to read.

Being a world class chef and a good writer is a rare mix. Gabrielle Hamilton is indeed both. Her passion for life and food is delightful.

Blood, Bones, and Butter is a fairly interesting read so far. However, the first half of the book was not as enjoyable as the last half has been. I am not sure if the content changed enough in the second half where I just became more interested in what she has to say, or if the story has finally progressed enough were my interest is piqued. The chapters are each written as their own little story (which I typically enjoy), but they sometimes feel a little disconnected. Her writing style also was confusing to me at times. In the first half especially I found myself rereading several sentences just to understand what Hamilton was trying to say. I was a little surprised when she revealed that she had a Master's Degree in Creative Writing from U of M. I would have expected the writing to be a little better.

However, despite the issues that I have with Hamilton's writing, her story is refreshing. She did not study culinary arts or intern at restaurants. She just loves food and feels passionately enough about it to dedicate a large portion of her life preparing and serving it. With the current popularity regarding food, cooking, and memoirs she is the perfect person to represent all of us who daydream about devoting our lives to mouthwatering edibles. I also want to avoid discouraging anyone from reading this book. Enough people seem to like it, and since it is free at the library, why not give it a try?