Blood, Bones & Butter

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
by Gabrielle Hamilton
 
NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOKNAMED 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.

Publisher: Random House
Publication Date: Jan 24, 2012
ISBN: 9780812980882
Format: Paperback
Pages: 320
Dimensions: 13.2cm x 20.3cm
Weight: 227g