Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef (Paperback)
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Short Description for Blood, Bones & Butter Hamilton, one of America's most recognized chefs, serves up a sharply crafted and unflinchingly honest memoir about the search for meaning and purpose and the people and places that shaped her journey. A "New York Times" bestseller.
- Published: 24 January 2012
- Format: Paperback 308 pages
- ISBN 13: 9780812980882 ISBN 10: 0812980883
- Sales rank: 55,418
Full description for Blood, Bones & Butter
"NEW YORK TIMES "BESTSELLER - A "NEW YORK TIMES" NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY"The 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 & 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. 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.