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Give a Girl a Knife: A Memoir
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Published:
Books on Tape 2017
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Available from OverDrive

Description

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.

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Format:
OverDrive MP3 Audiobook, OverDrive Listen
Edition:
Unabridged
Street Date:
05/16/2017
Language:
English
ISBN:
9780525524168

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Citations

APA Citation (style guide)

Amy Thielen. (2017). Give a Girl a Knife: A Memoir. Unabridged Books on Tape.

Chicago / Turabian - Author Date Citation (style guide)

Amy Thielen. 2017. Give a Girl a Knife: A Memoir. Books on Tape.

Chicago / Turabian - Humanities Citation (style guide)

Amy Thielen, Give a Girl a Knife: A Memoir. Books on Tape, 2017.

MLA Citation (style guide)

Amy Thielen. Give a Girl a Knife: A Memoir. Unabridged Books on Tape, 2017.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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Grouped Work ID:
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Needs Update?:
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Date Added:
Jun 12, 2018 17:34:08
Date Updated:
Dec 06, 2020 02:45:12
Last Metadata Check:
Jun 16, 2024 09:07:05
Last Metadata Change:
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Last Availability Check:
Jun 16, 2024 09:07:09
Last Availability Change:
Apr 21, 2024 21:43:19
Last Grouped Work Modification Time:
Jun 19, 2024 02:34:19

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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
      • premium: True
      • source: Publisher's Weekly
      • content:

        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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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...
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