Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
Member Benefits
30% Off All Books - Savings that support storytellers, not stock prices.
Fight Book Bans - Every membership sends a book to LGBTQ+ youth in affected states.
Member Book Price
$20.00
$14.00
Couldn't load pickup availability
Description
Description
'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.
About the Author
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 Appétit, 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.
Critical Reviews
Critical Reviews
"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
"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 "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 "Luminous . . . [Readers will] marvel at Hamilton's masterly facility with language."--The Washington Post "The author/chef is an original--tough, tender, gritty, dreamy. . . . She has written Blood, Bones & Butter with her whole, generous heart."--The Miami Herald "Magnificent. Simply the best memoir by a chef ever. Ever."--Anthony Bourdain
Publishing Information
Publishing Information
Publisher:
Random House Trade
Pub date:
2012-01-24
Length:
320 pages
The Allstora Membership
Membership Perks:
- Save 30% on all online store purchases
- Exclusive access to author's content
- You pay less, but authors still earn double
Membership Terms:
First Month:
$0.00
Monthly price:
$5.00
- To access membership discount simply log in and add to cart, discount applied automatically.
- One month free trial, cancel anytime. Membership renews on the 15th of each month.