Blood, Bones & Butter
The Inadvertent Education of a Reluctant Chef
By Gabrielle Hamilton
Random House Trade, Paperback, 9780812980882, 308pp.
Publication Date: January 24, 2012
List Price: $16.00*
* Individual store prices may vary.
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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.
“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