“Here’s the thing about this book: Hamilton can write. Like really, really write, not just chronicle her life, or be self-aware enough to bring poignancy to her experiences. It’s almost maddening that she can be both a talented chef and such a phenomenal writer.”
by David Kamp is an absolute must read for anyone interested in contemporary food culture and food politics. It spans nearly a century and highlights the pivotal figures and movements that brought French cooking to America, goat cheese and mesclun salad to your table, and sushi to your grocery store.”
