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

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

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