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1 Beaverton Cooking and Food- Gastronomic Literature

Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef

by

Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef Cover

ISBN13: 9780812980882
ISBN10: 0812980883
Condition: Standard
All Product Details

Only 1 left in stock at $9.95!

 

Staff Pick

Hamilton is the chef-owner of acclaimed NYC restaurant Prune. Her memoir is compelling, harrowing, beautifully written, and utterly charming, whether she's invoking memories of fields of fireflies or gritty kitchen realities. Anthony Bourdain loves this book, and I think it's magical.
Recommended by Kathi, Powells.com

Synopses & Reviews

Publisher Comments:

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 grew to crave as an adult....There would be no "conceptual" or "intellectual" food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton's ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.

Blood, Bones and 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; the soulless catering factories that helped pay the rent; 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 difficult and prickly marriage that nonetheless yields rich and lasting dividends.

Blood, Bones and Butter is an unflinching and lyrical work. Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.

Review:

"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

Review:

"I have long considered Gabrielle Hamilton a writer in cook’s clothing, and this deliciously complex and intriguing memoir proves the point. Her candor, courage, and craft make for a wonderful read but, even more, for an appreciation of her talent and dedication, which have resulted from her often trying but inspiring experiences. Her writing is every bit as delectable and satisfying as her food." Mimi Sheraton, food critic and author of The German Cookbook and Eating My Words

Review:

"[A] lusty, rollicking, engaging-from-page-one memoir of the chef-owner of Prune restaurant in New York's East Village. Hamilton opened her eating establishment without any prior experience in cheffing, but the life experiences she did have before that bold move, told here in honest detail, obviously made up for any deficiencies in heading up a restaurant and also provide material for an electric story that is interesting even if the author hadn’t become the chef-owner of a successful restaurant. An idyllic childhood turned sour when her parents divorced; her adolescence and young womanhood encompassed drugs, menial jobs, and lack of direction and initiative when it came to continued education. All's well that ends well, however, and her story does indeed do that. Add this to the shelf of chef memoirs but also recommend it to readers with a penchant for forthright, well-written memoirs in general." Booklist

Review:

"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

Review:

"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

Review:

"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

Review:

"Luminous....[Readers will] marvel at Hamilton's masterly facility with language." The Washington Post

Review:

"The author/chef is an original — tough, tender, gritty, dreamy....She has written Blood, Bones & Butter with her whole, generous heart." The Miami Herald

Review:

"Magnificent. Simply the best memoir by a chef ever. Ever." Anthony Bourdain

Synopsis:

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.

About the Author

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 The 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.

What Our Readers Are Saying

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Average customer rating based on 6 comments:

Learning Cook, January 30, 2013 (view all comments by Learning Cook)
I really enjoyed this book. It was very well written and the story was truly engaging! I even went to the author's restaurant in NY during a visit.
Was this comment helpful? | Yes | No
(1 of 2 readers found this comment helpful)
Susan Edwards, January 1, 2013 (view all comments by Susan Edwards)
Despite the gory title, this was the most informative and entertaining book I read this year. Gabrielle Hamilton recounts her unorthodox upbringing and enduring interest in food preparation, which evolve into her being named the best chef in New York City in 2011 and owner of the renowned restaurant Prune.
Was this comment helpful? | Yes | No
(0 of 1 readers found this comment helpful)
c_bohl, August 6, 2012 (view all comments by c_bohl)
A compelling tale about the love of food and longing for a family to belong to.
Was this comment helpful? | Yes | No
(2 of 4 readers found this comment helpful)
View all 6 comments

Product Details

ISBN:
9780812980882
Subtitle:
The Inadvertent Education of a Reluctant Chef
Author:
Hamilton, Gabrielle
Publisher:
Random House Trade
Subject:
Biography-Cooking
Subject:
Biography - General
Edition Description:
Trade paper
Publication Date:
20120131
Binding:
TRADE PAPER
Language:
English
Pages:
320
Dimensions:
7.94 x 5.15 x 0.68 in 0.5 lb

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Related Subjects


Biography » Cooking
Biography » General
Biography » Women
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Featured Titles » Biography
Featured Titles » General
Featured Titles » Staff Favorites

Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef Used Trade Paper
0 stars - 0 reviews
$9.95 In Stock
Product details 320 pages Random House Trade - English 9780812980882 Reviews:
"Staff Pick" by ,

Hamilton is the chef-owner of acclaimed NYC restaurant Prune. Her memoir is compelling, harrowing, beautifully written, and utterly charming, whether she's invoking memories of fields of fireflies or gritty kitchen realities. Anthony Bourdain loves this book, and I think it's magical.

"Review" by , "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."
"Review" by , "I have long considered Gabrielle Hamilton a writer in cook’s clothing, and this deliciously complex and intriguing memoir proves the point. Her candor, courage, and craft make for a wonderful read but, even more, for an appreciation of her talent and dedication, which have resulted from her often trying but inspiring experiences. Her writing is every bit as delectable and satisfying as her food."
"Review" by , "[A] lusty, rollicking, engaging-from-page-one memoir of the chef-owner of Prune restaurant in New York's East Village. Hamilton opened her eating establishment without any prior experience in cheffing, but the life experiences she did have before that bold move, told here in honest detail, obviously made up for any deficiencies in heading up a restaurant and also provide material for an electric story that is interesting even if the author hadn’t become the chef-owner of a successful restaurant. An idyllic childhood turned sour when her parents divorced; her adolescence and young womanhood encompassed drugs, menial jobs, and lack of direction and initiative when it came to continued education. All's well that ends well, however, and her story does indeed do that. Add this to the shelf of chef memoirs but also recommend it to readers with a penchant for forthright, well-written memoirs in general."
"Review" by , "Dazzling...brilliantly written....[Hamilton] is as evocative writing about people and places as she is at writing about cooking."
"Review" by , "Rhapsodic, profane, wonderful....A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next."
"Review" by , "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."
"Review" by , "Luminous....[Readers will] marvel at Hamilton's masterly facility with language."
"Review" by , "The author/chef is an original — tough, tender, gritty, dreamy....She has written Blood, Bones & Butter with her whole, generous heart."
"Review" by , "Magnificent. Simply the best memoir by a chef ever. Ever." Anthony Bourdain
"Synopsis" by , 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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