Blood, Bones & Butter
Pages
291
Published
2011
ISBN
9781400068722
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About this book
The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant. 50,000 first printing.
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