Blood, Bones & Butter The Inadvertent Education of a Reluctant Chef [Paperback]

NEW YORK TIMESBESTSELLER • A NEW YORK TIMESNOTABLE BOOK

NAMED ONE OF THE BEST BOOKS OF THE YEAR BYThe 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 & Butterfollows 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.”
—Theló'