Make no bones about it — life in a restaurant is difficult work. The hours are long, the pay isn’t much, and the work is ultimately thankless. Or at least, that’s how it used to be. The past few years, we’ve watched “foodie” culture explode into prime time, elevating many chefs to celebrity status. It’s no wonder, then, that the chef memoir has become as much of an art form as cooking itself. As many of you know, Gabrielle Hamilton, owner and chef of New York’s Prune restaurant, recently released Blood, Bones & Butter, a book that many are calling just as beautiful as her simple, impassioned food. Using Hamilton’s book as a starting point, we examine ten chef memoirs — from the newbies to those seasoned with experience — that we’ve found particularly enjoyable. … Read More