by Gabrielle Hamilton
(chosen by JM)
Some background links to get you started:
- The website for the book
- Review by Frank Bruni in The New York Times
- The publisher's page for the book
- "Blood, Bones & Butter: The Culinary Zeitgeist" by Josh Ozersky in Time
- Review by Joe Yonan in The Washington Post
- Huffington Post book club page for the book.
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