Drawn to idiosyncratic crossroads — “between rural and urban, high-flung and low-down, garbage juice and black truffle juice” — Thielen thrives on the intensity, carnality and artistry required of cooks in fine dining. The most important aspect of what Thielen learns as a chef is how to apply masterful techniques with something less tangible: seduction. Matt Taylor-Gross Amy Thielen Amy Thielen (Matt Taylor-Gross)Where the first half of the memoir delves into her professional influence, the second is devoted to reclaiming her Midwestern roots, primarily through her mother and grandmother’s homemade dishes and “housewifely arts.” Their cooking hands served as “the turning motors for our minds,” and what Thielen inherits from them is a “compulsion” no matter how arduous the tasks involved. Real cultured butter tastes like culture.”After seven years in haute cuisine, Thielen decides to return to rural Minnesota. Clarkson Potter "Give a Girl A Knife" by Amy Thielen "Give a Girl A Knife" by Amy Thielen (Clarkson Potter)“Give a Girl a Knife”Amy ThielenClarkson Potter: 320 pp., $26

Source: Los Angeles Times June 23, 2017 19:41 UTC