Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
NEW YORK TIMES BESTSELLER - A NEW YORK TIMES NOTABLE BOOKNAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald - Newsday - The Huffington Post - Financial Times - GQ - Slate - Men's Journal - Washington Examiner - Publishers Weekly - Kirkus Reviews - National Post - The Toronto Star - BookPage - Bookreporter
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family--the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion. Features a new essay by Gabrielle Hamilton at the back of the book
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About the AuthorGabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network, among other television. She lives in Manhattan with her two sons.
"Dazzling . . . brilliantly written . . . [Hamilton] is as evocative writing about people and places as she is at writing about cooking."--Michiko Kakutani, The New York Times"Rhapsodic, profane, wonderful . . . A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next."
--The Wall Street Journal "Hamilton's writing about food is so vivid it could make you half-crazed with hunger, leaving you in front of the open fridge with a cold chicken leg in one hand and the book in the other."--The Boston Globe "Luminous . . . [Readers will] marvel at Hamilton's masterly facility with language."--The Washington Post "The author/chef is an original--tough, tender, gritty, dreamy. . . . She has written Blood, Bones & Butter with her whole, generous heart."--The Miami Herald "Magnificent. Simply the best memoir by a chef ever. Ever."--Anthony Bourdain