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Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef
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Gabrielle Hamilton, the owner and chef of New York’s Prune restaurant, is not only a master of cookery, but she’s also a masterful writer and storyteller as evidenced by her 2011 memoir. It was accurately dubbed by Anthony Bourdain as “simply the best memoir by a chef ever—ever.” The book follows Hamilton’s journey to where she is today, from her upbringing to the many kitchens she found herself in over the years.
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
“I wanted the lettuce and eggs at room temperature . . . the butter-and-sugar sandwiches we ate after school for snack . . . the marrow bones my mother made us eat as kids that I...
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