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"Dazzling . . . brilliantly written . . . [Hamilton] is as evocative writing about people and places as she is at writing about cooking."--Michiko Kakutani, "The New York Times"
"Rhapsodic, profane, wonderful . . . A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next."
--"The Wall Street Journal"
"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."--"The Boston Globe"
"Luminous . . . [Readers will] marvel at Hamilton's masterly facility with language."--"The Washington Post"
"The author/chef is an original--tough, tender, gritty, dreamy. . . . She has written "Blood, Bones & Butter" with her whole, generous heart."--"The Miami Herald"
"Magnificent. Simply the best memoir by a chef ever. "Ever"."--Anthony Bourdain
Product Description
"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.
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