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

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Vintage Publishing, 2012 - Chefs - 291 pages

'Magnificent' Anthony Bourdain

A sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family.

Blood, Bones & Butterfollows 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.

'Evocative...dazzling...beautifully written' New York Times

Perfect for fans of Salt, Fat, Acid, Heat.

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User Review  - cindywho -

I loved the parts about food and childhood and setting up her restaurant, but cringed at her bad relationships and marriage. I usually have trouble with the narcissism of memoirs and by the end, it had started to overshadow the good parts. Read full review

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User Review  - xntrek - LibraryThing

An interesting and enjoyable read. I had no expectations going into this book, knowing neither the author nor having read anything about her or her past. Simply put, I was seeking gastroliterature and ... 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 theNew Yorker, theNew York Times, GQ, Bon Appetit, Saveurand Food & Wine. She has also authored the eight-week 'The Chef' column in theNew 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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