Blood, Bones & Butter : The Inadvertent Education Of A Reluctant Chef by Gabrielle Hamilton

Blood, Bones & Butter : The Inadvertent Education Of A Reluctant Chef by Gabrielle Hamilton

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

Before Gabrielle Hamilton opened her highly-regarded restaurant in New York, Prune, she had spent two decades searching for purpose and significance in her life. Blood, Bones & Butter takes us on an unconventional journey through the various kitchens Hamilton has encountered along the way. From the rural kitchen of her childhood, where her mother cooked with passion and an oily wooden spoon, to the kitchens of France, Greece, and Turkey, where she discovered hospitality through strangers, to the challenges she faced in her own kitchen at Prune, and finally to the kitchen of her Italian mother-in-law where her past meets her future family. Hamilton’s story is an honest, gritty, humorous, and passionate tale of epic and intimate proportions. The book concludes with a new essay by Gabrielle Hamilton.

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

Welcome to Conversations on the Coast, the Bay Area’s premier author interview program. Today, we have one of America’s top chefs, Gabrielle Hamilton, joining us. She has written a captivating book titled “Blood Bones and Butter: The Inadvertent Education of a Reluctant Chef”. Published by Random House, this book has been praised by industry experts and has shaken up the food and culinary world. Renowned chef Anthony Bourdain has called it “the best memoir by a chef ever”. Hamilton’s writing has also been featured in esteemed publications such as The New York Times, GQ, Bon Appetit, and sports pages.

Hamilton’s childhood experiences have deeply influenced her culinary journey. She grew up in a picturesque location on the border of New Jersey and Pennsylvania, right by the Delaware River. Her parents hosted an annual lamb roast in their backyard meadow, which left a lasting impression on her. The slow roasting of the lambs and the scent of the marinade created a sensory experience that has stayed with her for thirty years.

After obtaining an MFA in fiction writing from the University of Michigan, Hamilton found herself drawn back to the restaurant business. She opened Prune restaurant in New York’s East Village, where she serves a menu inspired by nostalgic childhood dishes. The restaurant has gained a cult following, with over 200 brunches served each weekend.

Hamilton’s book reveals her journey from a reluctant chef to a successful restaurant owner. It explores her love for real food experiences and her dedication to creating dishes that are not manufactured or thrown together. The book also delves into her complex relationship with her mother and the impact it had on her culinary endeavors.

Throughout the book, Hamilton weaves in her experiences with Italy and her deep connection to Italian cuisine. She spends time cooking with her mother-in-law, Aldo, despite the language barrier. Their shared experiences in the kitchen serve as a form of communication, bridging their language divide.

“Blood Bones and Butter” has been praised for its candor, courage, and craft. It presents a unique perspective on the world of cooking and eating. Hamilton’s writing is as delectable and satisfying as her food.

If you want to experience Hamilton’s culinary talent firsthand, make sure to visit Prune on your next trip to New York. And don’t forget to grab a copy of “Blood Bones and Butter” to learn more about her incredible journey as a chef.

This has been Conversations on the Coast with Jim Foster. You can find this program on iTunes, SoundCloud, and all your favorite digital outlets. Follow the show on Twitter at JimFosterCOC and email JimFosterCOC@gmail.com.

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