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

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef - Paperback

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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
  • Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef - Paperback

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef - Paperback

by Gabrielle Hamilton
$20.00
$20.00

Book Overview

by Gabrielle Hamilton (Author)

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.

Author Biography

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. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network, among other television. She lives in Manhattan with her two sons.

Number of Pages: 320
Dimensions: 0.8 x 8 x 5.2 IN
Publication Date: January 24, 2012
Large Print: Yes
Award: James Beard Foundation Book Awards (2012)
ISBN9780812980882
Author Gabrielle Hamilton
PublisherRandom House Publishing Group
GenreBiography
FormatPaperback
PublishedJanuary 2012
LanguageENG- English
Pages320
Weight1.0 lb
Target AudienceAdults
Print SizeLarge Print

Related Subjects

Biography & Autobiography Nonfiction

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More by Gabrielle Hamilton

Next of Kin: A Memoir

Next of Kin: A Memoir - Hardcover

Next of Kin: A Memoir - Hardcover

By Gabrielle Hamilton

About Gabrielle Hamilton

Gabrielle Hamilton is the author of the New York Times bestseller Blood, Bones & Butter, which won the James Beard Foundation's award for Writing and Literature, and the cookbook Prune. She is the chef/owner of Prune restaurant in New York City's East Village. Hamilton received an MFA in fiction writing from the University of Michigan and contributed to the monthly "Eat" column for The New York Times Magazine for five years. Her work has also appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Vogue, The Wall Street Journal, Elle, and House Beautiful.

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