Blood, Bones and Butter
  • Published: 9 June 2011
  • ISBN: 9781446476215
  • Imprint: Vintage Digital
  • Format: EBook
  • Pages: 304

Blood, Bones and Butter

The inadvertent education of a reluctant chef

Formats & editions
EBook
9 Jun 2011
Paperback
1 May 2012
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A sharply crafted and unflinchingly honest memoir ('simply the best memoir by a chef ever. Ever.' Anthony Bourdain) about the search for meaning and purpose from one of America's most recognized chefs and up-and-coming literary talents.


'Magnificent’ Anthony Bourdain

A sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family.

Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with 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; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family.

‘Evocative…dazzling…beautifully written’ New York Times

Perfect for fans of Salt, Fat, Acid, Heat.
  • Published: 9 June 2011
  • ISBN: 9781446476215
  • Imprint: Vintage Digital
  • Format: EBook
  • Pages: 304
Categories:

About the author

Gabrielle Hamilton

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 Appétit, Saveur and Food & Wine. She has also authored the eight-week 'The Chef' column in the New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on Martha Stewart and the Food Network, among other TV. She currently lives in Manhattan with her two sons.

Praise for Blood, Bones and Butter

A rhapsodic, profane, wonderful, imperfect memoir... every bit as rich and satisfying as the marrow bones the author roasts at Prune

Wall Street Journal

Evocative... Dazzling... Beautifully written

New York Times

Gabrielle Hamilton has changed the potential and raised the bar for all books about eating and cooking. Her nearly rabid love for all real food experience and her completely vulnerable, unprotected yet pure point of view unveils itself in both truth and inspiration. I will read this book to my children and then burn all the books I have written for pretending to be anything even close to this. After that I will apply for the dishwasher job at Prune to learn from my new queen

Mario Batali

Magnificent... Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy

Anthony Bourdain

My favourite book of the past few years, a thrilling and visceral personal memoir

Financial Times

The food memoir of the year

Guardian