Blood, Bones & Butter by Gabrielle Hamilton

Blood, Bones & Butter by Gabrielle Hamilton

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 h∧ 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.

Prune restaurant in New York's East Village is owned and operated by Gabrielle Hamilton, who is also the chef. Hamilton's work has also been anthologized in six editions of Best Food Writing, and she writes an eight-week Chef Column for The New York Times. She's been on shows including The Martha Stewart Show and the Food Network, among others. She and her two sons live in Manhattan.