Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Mar 2011 · Sold by Random House
4.8star
8 reviews
Ebook
320
Pages
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About this ebook
NEW YORK TIMES BESTSELLER
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.
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.
Ratings and reviews
4.8
8 reviews
Sue Wiedemann
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January 10, 2017
I was married to a professional NYC chef during the 1980s. He worked at Windows of the World, among others. I grew to appreciate the training, perseverance, and even the grace needed to orchestrate the nightly line of comies, prep cooks and sous chefs. Reading this compilation of the who, the why and the arduous how of Gabrielle as she developed from a=her arduous up-bringing into a blossomed shining star in the world's most competitive world of food preparation was truly a page-turning surprise and delight. Thank you Gabrielle for all you have accomplished, and the dedication to set it all into print form!
Denis S
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August 3, 2020
I love chef memoirs, and this is one of the very best. Chef Hamilton is an amazing writer.
About the author
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 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.
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