Blood, Bones and Butter: The inadvertent education of a reluctant chef

Gabrielle Hamilton

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Published by Vintage, part of Vintage Publishing

Format: Paperback

£8.99

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Details

EAN: 9780099498339
Published: 1 Mar 2012

About the book

Synopsis

Blood, Bones & Butter follows 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.

Press

What the critics say

Magnificent... Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy
-

My favourite book of the past few years, a thrilling and visceral personal memoir
- Financial Times

A rhapsodic, profane, wonderful, imperfect memoir... every bit as rich and satisfying as the marrow bones the author roasts at Prune
- Wall Street Journal

The food memoir of the year
- Guardian

Evocative... Dazzling... Beautifully written
- New York Times

Gabrielle Hamilton has changed the potential and raised the bar for all books about eating and cooking. Her nearly rabid love for all real food experience and her completely vulnerable, unprotected yet pure point of view unveils itself in both truth and inspiration. I will read this book to my children and then burn all the books I have written for pretending to be anything even close to this. After that I will apply for the dishwasher job at Prune to learn from my new queen
- Mario Batali

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. 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.

Gabrielle Hamilton