Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef
"Blood, Bones & Butterfollows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years- the rural kitchen of her childhood, where her adored mother stood over the six-burner with 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; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family."
A sharply crafted and unflinchingly honest memoir ('simply the best memoir by a chef ever. Ever.' Anthony Bourdain) about the search for meaning and purpose from one of America's most recognized chefs and up-and-coming literary talents.
"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
Gabrielle 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 Appetit, Saveur and Food & Wine. She has also authored the eight-week 'The Chef' column in the New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on Martha Stewart and the Food Network, among other TV shows. She currently lives in Manhattan with her two sons.