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    Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef (Chatto & Windus) (Hardback) By (author) Gabrielle Hamilton

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    DescriptionGabrielle Hamilton's childhood home in rural Pennsylvania, 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 thirteen, 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 & 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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  • Full bibliographic data for Blood, Bones and Butter

    Title
    Blood, Bones and Butter
    Subtitle
    The Inadvertent Education of a Reluctant Chef
    Authors and contributors
    By (author) Gabrielle Hamilton
    Physical properties
    Format: Hardback
    Number of pages: 304
    Width: 143 mm
    Height: 222 mm
    Thickness: 27 mm
    Weight: 432 g
    Language
    English
    ISBN
    ISBN 13: 9780701179946
    ISBN 10: 0701179945
    Classifications

    BIC E4L: BIO
    BIC subject category V2: BGA
    Nielsen BookScan Product Class 3: T4.0A
    Warengruppen-Systematik des deutschen Buchhandels: 11600
    Ingram Subject Code: BA
    DC22: B
    BIC subject category V2: WB
    Libri: ENGM1075
    Ingram Theme: CULT/MIDATL, CULT/NRTHES, GEOG/NEWYRK
    DC22: 641.5092
    Libri: ENGM5720
    BISAC V2.8: CKB000000
    Libri: KOCH3089
    BISAC V2.8: BIO026000, BIO000000, BIO029000
    BIC subject category V2: CV
    Thema V1.0: WB, DNC, DNB
    Publisher
    VINTAGE
    Imprint name
    CHATTO & WINDUS
    Publication date
    09 June 2011
    Publication City/Country
    London
    Author Information
    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 Appetit, 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. She currently lives in Manhattan with her two sons.
    Review quote
    "Magnificent. Simply the best memoir by a chef ever. Ever. Gabrielle Hamilton packs more heart, soul, and pure power into one beautifully crafted page than I've accomplished in my entire writing career. Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy." -- Anthony Bourdain "Gabrielle Hamilton has changed the potential and raised the bar for all books about eating and cooking. Her nearly rabid love for all real food experience and her completely vulnerable, unprotected yet pure point of view unveils itself in both truth and inspiration. I will read this book to my children and then burn all the books I have written for pretending to be anything even close to this. After that I will apply for the dishwasher job at Prune to learn from my new queen." Mario Batali
    Back cover copy
    'Magnificent. Simply the best memoir by a chef ever. Ever. Gabrielle Hamilton packs more heart, soul, and pure power into one beautifully crafted page than I’ve accomplished in my entire writing career. Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy.' Anthony Bourdain 'Gabrielle Hamilton has changed the potential and raised the bar for all books about eating and cooking. Her nearly rabid love for all real food experience and her completely vulnerable, unprotected yet pure point of view unveils itself in both truth and inspiration. I will read this book to my children and then burn all the books I have written for pretending to be anything even close to this. After that I will apply for the dishwasher job at Prune to learn from my new queen.' Mario Batali
    Flap copy
    Gabrielle Hamilton’s childhood home in rural Pennsylvania, 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 thirteen, 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 & 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.