What sets Hamilton apart, though, is her ability to write with as much grace as vitriol, a distinct tenderness marbling her meaty story. Look for special features inside. Join the Circle for author chats and more.Įditorial Review Amazon Best Books of the Month, March 2011: Gabrielle Hamilton's memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be-delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.įeatures a new essay by Gabrielle Hamilton at the back of the book 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. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald īefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life.
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