Give a Girl a Knife: A Memoir
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
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.
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.
Amy Thielen’s coming-of-age story pulses with energy, a cook’s eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife 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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Amy Thielen. (2017). Give a Girl a Knife: A Memoir. Clarkson Potter/Ten Speed.
Chicago / Turabian - Author Date Citation (style guide)Amy Thielen. 2017. Give a Girl a Knife: A Memoir. Clarkson Potter/Ten Speed.
Chicago / Turabian - Humanities Citation (style guide)Amy Thielen, Give a Girl a Knife: A Memoir. Clarkson Potter/Ten Speed, 2017.
MLA Citation (style guide)Amy Thielen. Give a Girl a Knife: A Memoir. Clarkson Potter/Ten Speed, 2017.
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 2 | 2 |
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- bioText: AMY THIELEN is the author of the James Beard Award-winning cookbook The New Midwestern Table and the host of Heartland Table on Food Network. A former New York City line cook, she now speaks and writes about home cooking for radio, television, and magazines, including Saveur, where she’s a contributing editor. She lives with her husband, visual artist Aaron Spangler, their son, his dog, and a bunch of chickens, in rural Park Rapids, Minnesota.
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- 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
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.
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.
Amy Thielen’s coming-of-age story pulses with energy, a cook’s eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife 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. - reviews
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May 15, 2017
In this enjoyable memoir, James Beard Award–winner Thielen (The New Midwestern Table) takes readers on a culinary journey from the Midwest to New York City and back. For years, she and her artist husband, Aaron Spangler, bounced between the food and art worlds of New York City and their tiny, unplugged home in the woods of Minnesota. Simultaneously sincere and funny, Thielen writes of her path to becoming a chef and understanding her German and French roots. She graduated from Macalester College in 1997 and two years later left her hometown for New York City, where she attended cooking school and landed jobs in the kitchens of restaurants run by Daniel Boulud and Jean-Georges Vongerichten, among others. She often returned to Minnesota, where she would tap into the culinary traditions of her family: her mother would prepare French classics with a hearty American twist, and Thielen also became intrigued by the cuisine of her German grandmother, who delighted in bacon, butter, and all things fermented, especially pickles. After the birth of her son, Thielen and Spangler decided to leave Brooklyn and move permanently to Minnesota. Thielen’s writing is warm and welcoming, especially as she describes going back home: “You don’t just jump into the same old story. You step back into your shadow, but into a totally new narrative.”
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March 15, 2017
A Saveur contributing editor and James Beard Award-winning cookbook author reflects on her Midwestern upbringing as inspiration for her culinary pursuits.The frenzied, behind-the-scenes activity within New York's leading restaurant kitchens has been well-documented in numerous cooking memoirs of recent years. Massive egos running rampant, razor-sharp precision and timing demanded at every moment, 80-hour work weeks--Thielen (The New Midwestern Table: 200 Heartland Recipes, 2013), who hosts a Food Network show, delivers plenty of these now-familiar revelations in her debut memoir. The author's journey begins in the late 1990s, when, freshly arrived from Minnesota with her boyfriend (and future husband), Aaron, she landed a job as a line chef at David Bouley's famed Danube. She later rose to more prominent positions under such notables as Jean-Georges Vongerichten and Daniel Boulud. For several years, the author and Aaron shuttled back and forth between New York and their home in a deeply rural section of Minnesota, where they live largely off the land. As Thielen contemplated how her future in the industry would unfold, her objectives stretched beyond the predictable aspirations of opening a restaurant or even continuing in New York. She reflects on the values of family and community bonds and recalls how her culinary instincts were instilled by her mother's less pretentious skills as a home cook: -Her caramels, her bacon-fried rice, and her Cesar salad (trademarked with a burning amount of garlic) made her a minor star in our neighborhood circle, and in our lives.- Thielen's narrative journey evolves somewhat passively, and she offers few fresh insights into the food industry or the high-end restaurant scene, yet her musings on ingredients and flavors are engaging: -The joy of lemon cannot stand alone; it needs sugar or olive oil, something to bring it back to earth. Vinegar literally cries out for fat. Fat falls flat without salt or sugar. Chile heat sings with brown sugar. And bitterness, well, that needs it all.- A warm, mildly immersive memoir documenting how Thielen found her calling by embracing her down-home influences.COPYRIGHT(2017) Kirkus Reviews, ALL RIGHTS RESERVED.
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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.
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... - sortTitle
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