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

Front Cover
Vintage, Mar 1, 2012 - Chefs - 291 pages
59 Reviews

Blood, Bones & Butter follows 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.

Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.

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LibraryThing Review

User Review  - wealhtheowwylfing - LibraryThing

Easily the best restaurant memoir I've read yet. Gabrielle had an odd upbringing with a casual artistic father and a French ex-ballerina for a mother. They raised their large brood in a farmhouse far ... Read full review

LibraryThing Review

User Review  - olduvai - LibraryThing

"As best as we could, using the butter-yellow melamine plates, we artfully arranged soppressata, Alphonse olives, hard cheeses, and bread that had crust and body – that could actually hurt the roof of ... 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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