Author(s): 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 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.
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 Appetit, Saveur, " and "Food & Wine. "Hamilton has also authored the 8-week Chef Column in T"he 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. "From the Hardcover edition."