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

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

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.

Title:Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
Edition Language:English

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    Some Testimonial About This Book:

  • Diane

    On my copy of this book, there was a gushing quote from Anthony Bourdain: "Magnificent. Simply the best memoir by a chef ever. Ever."I respectfully disagree. I thought Gabrielle Hamilton's memoir was ...

  • Nina

    I think it went something like this:Agent to Gabrielle: "Hey, you've had a famous restaurant for a while now and you've never been on the Food Network, Iron Chef, etc., why not hop on the bandwagon an...

  • S.

    The author is aware that her frigid French ballerina mother is fully responsible for her (prepare yourselves 'cause I'm gunna say it) Freudian obssession with fresh and authentic cooking and she illus...

  • Cassy

    Whenever I read an autobiography, I find myself asking these two basic questions:1. Can they write?2. Is their life interesting enough to warrant a book? Because, I'll be honest, mine is not.To the fi...

  • V. Briceland

    Toward the end of Hamilton's interminable chef memoir, she admits to having a certain sense of Gallic superiority to the rest of the world. Hoo boy, is that an understatement. While Hamilton's recolle...

  • Petra X

    This is the second book today I've found that I have read and rated and has disappeared from my shelves. This is freaky. There is a thread on it, I've written to support and got nothing back. Obviousl...

  • Lauren

    I loved this book. Loved it. At first I thought this was going to be another memoir about "how I fell in love with cooking during my already privileged life". But this one is different. Gabrielle is r...

  • Rocinante

    I often rate books but seldom actually comment on them. I also rarely give a book one star so I feel I must justify it a little. So the subtitle is the Inadvertent Education of a Reluctant Chef. That'...

  • Richard

    Once a sauce breaks it's almost impossible to bring it back together again. Chefs have their tricks, but even with tricks there's no guarantee, and no guarantee the sauce will hold. Most likely it won...

  • Jeanette

    This is not a chef's tale in the fashion we've come to expect from foodie books in recent years. It's more of an autobiography that happens to include a lot of cooking and eating. Put even more precis...