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

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

Shauna Niequist called this one of her favorite books of 2011: "Hamilton is kind of 50% Reichl, 50% Bourdain—a fabulous writer, irreverent and honest, with lush language and such immediacy and likeability."

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About the Book

NEW YORK TIMES BESTSELLER

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.