05/15/2017
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.” (May)

"Give a Girl a Knife made me consider a move to, or at least a summer spent in, rural Minnesota just to be close to Amy and her home kitchen. I've read my fair share of chef memoirs—full of heroes, hard nights, and militant discipline. Amy's story is different. It's about more than her wacky path through some of New York's best kitchens; it's about Amy's innate need to cook. What is it they say? Writers write. Chefs cook. Amy is the rare example of someone who does both like a boss!"
—Vivian Howard, author of Deep Run Roots

"Amy's story of being true to herself, even when it means going against the grain (and off the grid, both literally and figuratively), is exciting and inspiring. I love how food lures her to return home—but this time on her own terms."
—Andie Mitchell, author of It Was Me All Along

“Fans of Anthony Bourdain's Kitchen Confidential and Gabrielle Hamilton's Blood, Bones and Butter will enjoy this chef's memoir of learning to cook in Minnesota and dicing and deep-frying her way through the kitchens of some of New York's most esteemed chefs.”
—AM New York 

"One of the best coming of age food memoirs you’ll ever pick up."
—Rolling Stone

"With every turn of the page I felt the tides that pull from country to city: familial love and the consuming desire of an impossibly possible career; the simple pleasures of a freshly-picked kohlrabi and the smell of shaved black truffles." 
—Joy Summers, Eater


Notable Press:

2017 Best Books of the Year—Shelf Awareness

The Best Books Written About Food in 2017—The Independent

10 New Nonfiction Food Books to Read this Spring/Summer—Bon Appétit

Book Club Pick—Eater

5 Can't Miss New Reads—Huffington Post

19 Best Books to Read in May—Entertainment Weekly

19 Summer Books That Will Keep You Up All Night Reading—PBS’s NewsHour

5 New Books to Read this Summer—Epicurious

7 New Books you should read in May—Time Out

5 Hot Books— The National Book Review

20 Best Nonfiction Books coming in May—Bustle

10 Best Books of May—Nylon
 
Favorite Books of May 2017—Read It Forward 

Midwest Indie Bookseller pick for June

Austin Page Turners's pick for 2018 city-wide read

2017-03-07
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.