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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
 
 
Author
Gabrielle Hamilton.
Publisher Random House  
Format paperback
Product Dimensions 8 x 5.15 x 0.7 inches
ISBN 9780812980882
Pages/Publication Date 309/2011
Daedalus Item Code 42896
This item is not available.
Description
Before James Beard Award–winning chef Gabrielle Hamilton opened Prune in New York's East Village, she spent 20 hard-living years trying to find purpose and meaning in her life. In this memoir Hamilton, as much a honed and hard-charging writer as she is a passionate chef, takes us through the many kitchens she has inhabited during her unconventional journey. Here is the rural kitchen of her childhood, where her French mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where as a teenager adrift 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.

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

"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."—Boston Globe

"Owner and chef of New York's Prune restaurant, Hamilton also happens to be a trained writer (M.F.A., University of Michigan) and fashions an addictive memoir of her unorthodox trajectory to becoming a chef. The youngest of five siblings born to a French mother who cooked 'tails, claws, and marrow-filled bones' in a good skirt, high heels, and apron, and an artist father who made the sets for the Ringling Bros. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border. With the divorce of her parents when she was an adolescent, the author was largely left to her own devices, working at odd jobs in restaurants. Peeling potatoes and scraping plates—'And that, just like that, is how a whole life can start.' At age 16, in 1981, she got a job waiting tables at New York's Lone Star Cafe, and when caught stealing another waitress's check, she was nearly charged with grand larceny. After years of working as a 'grunt' freelance caterer and going back to school to learn to write (inspired by a National Book Foundation conference she was catering), Hamilton unexpectedly started up her no-nonsense, comfort-food Prune in a charming space in the East Village in 1999. Hamilton can be refreshingly thorny (especially when it comes to her reluctance to embrace the 'foodie' world), yet she is also as frank and unpretentious as her menu-and speaks openly about marrying an Italian man (despite being a lesbian), mostly to cook with his priceless Old World mother in Italy."—Publishers Weekly (starred review)

 
 
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