Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef

Front Cover
Random House, Mar 1, 2012 - Chefs - 291 pages
118 Reviews
Gabrielle Hamilton's childhood home in rural New Jersey, with her four siblings and her parents who threw grand parties (hundreds of guests came to enjoy the pigeon pies and baby lambs roasted over wood fires), was thrilling , magnificent. But when her parents divorced and the family scattered, Gabrielle was left, aged twelve, almost alone in the empty house for the summer. Forced to fend for herself, she drew on the hours spent watching her adored mother at the stove, and got a kitchen job in the nearest town. The riotous years that followed were full of hard graft, hard living and many far-flung kitchens. In New York, and with rent to pay, Gabrielle spent years working in soulless catering factories, then found herself graduating with a creative writing degree, opening a restaurant and entering into an unlikely and flawed marriage with an Italian man. Every summer they take their two boys to the family home, and her beloved mother-in-law, in Puglia. Gabrielle gives us the stories, gritty and intimate, of the people, places and meals that have shaped her journey. Unflinchingly honest, moving, funny, sharply crafted - Blood, Bones and Butter is a rollicking, passionate story about food, purpose and family. Not only is Gabrielle Hamilton one of America's most recognised chefs, she is also set to make her mark as an uncompromising literary talent.

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LibraryThing Review

User Review  - CSRodgers - LibraryThing

This began wonderfully, but at some point long before the middle, I just gave up. It can't compete for storytelling with Kitchen Confidential, or Ruth Reichl's wonderful Tender at the Bone. Where was ... Read full review

LibraryThing Review

User Review  - Mad.River.Librarian - LibraryThing

A foodie book not just for foodies, Gabrielle Hamilton nails her memoir. Simply nails it. Her unconventional childhood, her subsequent untethered adolescence via divorce, her backpacking young ... Read full review

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About the author (2012)

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.

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