Blood, Bones & Butter - by Gabrielle Hamilton (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>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.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b><i>NEW YORK TIMES </i>BESTSELLER - A<b> <i>NEW YORK TIMES</i> NOTABLE BOOK</b> <p/> <b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY</b> <b><i>The Miami Herald - Newsday</i> <i>- </i>The Huffington Post - <i>Financial Times - GQ - </i>Slate - <i>Men's Journal - Washington Examiner - Publishers Weekly - Kirkus Reviews - National Post - The Toronto Star - BookPage </i>- Bookreporter</b><br></b><br>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. <i>Blood, Bones & Butter</i> 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. <p/><b>Features a new essay by Gabrielle Hamilton at the back of the book<br></b><br>Look for special features inside. Join the Circle for author chats and more.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>"Dazzling . . . brilliantly written . . . [Hamilton] is as evocative writing about people and places as she is at writing about cooking."--Michiko Kakutani, <i>The New York Times</i> <p/>"Rhapsodic, profane, wonderful . . . A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next."<br>--<i>The Wall Street Journal</i> <p/>"Hamilton's writing about food is so vivid it could make you half-crazed with hunger, leaving you in front of the open fridge with a cold chicken leg in one hand and the book in the other."--<i>The Boston Globe</i> <p/>"Luminous . . . [Readers will] marvel at Hamilton's masterly facility with language."--<i>The Washington Post</i> <p/>"The author/chef is an original--tough, tender, gritty, dreamy. . . . She has written <i>Blood, Bones & Butter</i> with her whole, generous heart."--<i>The Miami Herald</i> <p/>"Magnificent. Simply the best memoir by a chef ever. <i>Ever</i>."--Anthony Bourdain</p><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Gabrielle Hamilton</b> 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 <i>The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, </i> and <i>Food & Wine. </i>Hamilton has also authored the 8-week Chef Column in T<i>he New York Times, </i> and her work has been anthologized in six volumes of <i>Best Food Writing</i>. She has appeared on <i>The Martha Stewart Show </i>and the Food Network, among other television. She lives in Manhattan with her two sons.
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