<http://schema.org/articleBody>
"  In our March issue, we recommend chef Gabrielle Hamilton&amp;#039;s memoir, Blood, Bones &amp;amp;amp; Butter, and for good reason. Even if you&amp;#039;re not interested in food, you&amp;#039;ll be moved by her beautifully written almost-too-crazy-to-be-true story. If you do like food, you can learn a lot from the one theme running through the pages. Cook what you love. Hamilton describes, in mouthwatering detail, the meals of her childhood and youth, like roast rosemary lamb. She holds on to those memories, good and bad, and turns them into soulful dishes for her downtown restaurant Prune. In her stories, you see the intimate connection between food and life and it makes the experience of cooking that much richer. Her dishes are as honest as her stories, which can be disarming in their candid portrayal of those she loves. Her unabashed frankness throughout answers the question of what she thinks the role of female chefs should be. She&amp;#039;s upfront, honest, and seemingly unafraid of offending anyone. For example, even as she sincerely expresses her love and deep connection with her sister, an accomplished food editor and writer, she also criticizes women who leave restaurant kitchens to pursue a career in publishing. It&amp;#039;s that honesty that makes the book a page-turner. You just can&amp;#039;t wait to absorb it all and then to get into the kitchen and cook. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a24115/blood-bones-butter/>