product_title: Give a Girl a Knife: A Memoir
product_description: <b>A beautifully written food memoir chronicling one woman’s journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots</b><br />  <br /> Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City’s finest kitchens—for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation’s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.<br />       Inspired by her grandmother’s tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York’s top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions.<br />       Amy Thielen’s coming-of-age story pulses with energy, a cook’s eye for intimate detail, and a dose of dry Midwestern humor. <i>Give a Girl a Knife</i> offers a fresh, vivid view into New York’s high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy—thick with nostalgia and hard to resist.
product_text: Give a Girl a Knife: A Memoir
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  <b>A beautifully written food memoir chronicling one woman’s journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots</b><br />  <br /> Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City’s finest kitchens—for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation’s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.<br />       Inspired by her grandmother’s tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York’s top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions.<br />       Amy Thielen’s coming-of-age story pulses with energy, a cook’s eye for intimate detail, and a dose of dry Midwestern humor. <i>Give a Girl a Knife</i> offers a fresh, vivid view into New York’s high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy—thick with nostalgia and hard to resist.
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