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Give a Girl a Knife: A Memoir

por Amy Thielen

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1256216,987 (3.7)1
"A beautifully written memoir that follows one woman from her childhood in a dysfunctional Midwestern family to becoming a chef in New York City and finally her triumphant return home to reclaim and redeem Midwestern cooking. Amy Thielen, author of the James Beard Award-winning cookbook The New Midwestern Table, traces her journey from Park Rapids, Minnesota, to cooking professionally under some of New York City's finest chefs--including David Bouley, Daniel Boulud, and Jean-Georges Vongerichten--and then back home again. A love of food and an overwhelming desire to get the hell out of small-town America drive Thielen to New York to seek out its intense culinary world, which she embraces enthusiastically, while her boyfriend finds success in its fickle art world. After years of living in the city, with frequent trips back home in the summertime, the couple eventually chooses life deep in the woods in a cabin Thielen's husband built by hand. There Aaron can practice his craft while Amy takes the skills she learned cooking professionally and turns them to undoing years of processed foods to uncover true Midwestern cooking, which begins simply with humble workhorse ingredients such as potatoes and onions. Give a Girl a Knife offers a fresh look into New York's fine dining scene while also acknowledging a universal nostalgia for home--and a yearning to remake that home so it's even better than you remember."--… (más)
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read 2023
  AbneyLibri | Jul 22, 2023 |
I don't really read a lot of memoirs or biographies, but I enjoy cooking, and cooking tv shows, as well as my middle son would like to become a chef, so I was drawn in by the title and what it may reveal inside! I agree with a few other reviewers that even a handful of recipes sprinkled through might have put it into the five star category.

I didn't think there were enough adjectives in the English language to make the description of so many ingredients and recipes come alive. Her description of the look, feel, taste and smell of so many foods made them come alive off of the page. I wanted to try things that I normally wouldn't eat. It made everything seem appealing, and yet was not repetitive.

The story seems to have two phases although the location changes frequently between NYC and rural Minnesota. The first half while getting to know the main characters is very much focused on the food and her journey as a chef. Just when I thought I was kind of "done" with that, Amy begins going deeper into her emotions, relationships and thought provoking decisions about life that they faced. This for me engaged me back into the memoir through the end.

I think the appeal of the memoir will be to a variety of audiences from the aspiring chef, to the midwestern housewife, to the older generations looking back... very well done Amy Thielen! ( )
  Asauer72 | Jul 3, 2023 |
An enjoyable account of an aspiring chef's quest to connect with the taste memories of her rural Minnesota hometown. ( )
  dele2451 | Feb 5, 2019 |
I found this interesting but similar to a lot of other New York kitchen stories. Heard the author on a panel at the Printer's Row Lit Fest. ( )
  kayanelson | Jul 8, 2017 |
I wanted to love “Give a Girl a Knife” – if not only for the great title…but I found it just a bit too easy to set down.

Amy Thielen’s story is an interesting one – one detailing the influences her Midwestern childhood and her high-end restaurant experiences in New York have on her life and her thoughts & experiences with food. Indeed, at times, it feels as if the story is about two difference people depending on where she is living and who she is surrounded by.

When she is in the Midwest, she reflects on things like hot dishes and the custom of reusing gallon ice cream buckets to give cookies and food to neighbors:

“Later I would roll my eyes at those buckets, because I couldn’t see these milky, repurposed, plastic gallon containers for what they really were: a symbol of the whole community’s eating, a marker of generosity and thrift at the same time. In any other place, these ideas of abundance and frugality would sit at odds with each other, but in the Midwest of my youth they were bosom buddies, as tight as tongue and groove.”

And when she is working in some of New York’s high end kitchens:

“The cooking at Michel Bras wrestled with place in a way that I’d never known possible, somehow conveying the range of emotions that belong to those who live all their lives in one spot and see their childhood refracted through the lens of their adulthood. This is the middle of nowhere and the center of the universe. It contained the hometown struggle set against the backdrop of the landscape.”

I like food, and love the dining experience – but this was a bit over the top for me. The taste or smell of a certain food can certainly take me back to a time or place or person – but a bite of food has never made me think of struggle or landscape.

One of the most evocative scenes is when the author is cooking with her mother. “My mom dribbled in vanilla extract from the cap and then gave it all a quick stir. She worked from memory, with a knowledge that was housed in her hands. It was kind of like watching a veteran carpenter build a house.”

Food touches us in physical and emotional ways. This memoir touches on the author’s experiences growing up and becoming absorbed into the world of food and restaurants and at times is touching and other times is very interesting with its “behind the scenes” view.

But as a written story, it goes on too long and drifts too far afield – and I found it too easy to set down. ( )
  karieh | Mar 29, 2017 |
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"A beautifully written memoir that follows one woman from her childhood in a dysfunctional Midwestern family to becoming a chef in New York City and finally her triumphant return home to reclaim and redeem Midwestern cooking. Amy Thielen, author of the James Beard Award-winning cookbook The New Midwestern Table, traces her journey from Park Rapids, Minnesota, to cooking professionally under some of New York City's finest chefs--including David Bouley, Daniel Boulud, and Jean-Georges Vongerichten--and then back home again. A love of food and an overwhelming desire to get the hell out of small-town America drive Thielen to New York to seek out its intense culinary world, which she embraces enthusiastically, while her boyfriend finds success in its fickle art world. After years of living in the city, with frequent trips back home in the summertime, the couple eventually chooses life deep in the woods in a cabin Thielen's husband built by hand. There Aaron can practice his craft while Amy takes the skills she learned cooking professionally and turns them to undoing years of processed foods to uncover true Midwestern cooking, which begins simply with humble workhorse ingredients such as potatoes and onions. Give a Girl a Knife offers a fresh look into New York's fine dining scene while also acknowledging a universal nostalgia for home--and a yearning to remake that home so it's even better than you remember."--

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