Blood, Bones & Butter
The Inadvertent Education of a Reluctant Chef
NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK
NAMED 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
Look for special features inside. Join the Circle for author chats and more.
READ AN EXCERPT
We threw a party. The same party, every year, when I was a kid. It was a spring lamb roast, and we roasted four or five whole little guys who each weighed only about forty pounds over an open fire and invited more than a hundred people. Our house was in a rural part of Pennsylvania and was not really a...
1. What does food mean to the author? How did your particular attitude toward food develop?
2. What challenges do writers and chefs share? Are they unique to those professions?
3. What saved the author from a life of substance abuse and crime?
4. Gabrielle Hamilton’s mother-...
“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