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Slow Books are discussions of food-related books written from a variety of perspectives–chef, critic, consumer, producer. Our plan is to hold Slow Books on a regular basis, perhaps every 2-3 months. Meetings would be open to everyone with an interest in the current book, with books chosen by the group. Hosting will change for each meeting, and the host will lead the discussion.
These are our thoughts, but at our first meeting we want to hear how you would like Slow Books to be structured.
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.