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Critics' Opinion:
Readers' Opinion:
First Published:
Mar 2011, 304 pages
Paperback:
Jan 2012, 320 pages
Book Reviewed by:
Megan Shaffer
Buy This Book
Blood, Bones & 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.
"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 & 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.
1
We threw a party. The same party, every year, when I was a kid. It was a spring lamb roast, and we roasted four or five whole little guys who each weighed only about forty pounds over an open fire and invited more than a hundred people. Our house was in a rural part of Pennsylvania and was not really a house at all but a wild castle built into the burnt-out ruins of a nineteenth-century silk mill, and our backyard was not a regular yard but a meandering meadow, with a creek running through it and wild geese living in it and a Death Slide cable that ran from high on an oak to the bank of the stream and deposited you, shrieking, into the shallow water. Our town shared a border so closely with New Jersey that we could and did walk back and forth between the two states several times in a day by crossing the Delaware River. On weekend mornings we had breakfast at Smutzie's in Lambertville, on the Jersey side, but then we got gas for the car at Sam Williams's Mobil on the ...
Indie Booksellers’ Choice Awards
2012
Readers beware - Chef Gabrielle Hamilton's memoir, Blood, Bones & Butter, is smoking hot! Hamilton is absolutely fearless as she narrates the chapters of her life - from her idyllic childhood as a girl in rural Pennsylvania, to the tough renegade chef presently rocking New York City's East Village, Hamilton dishes it out from page one with her edgy literary style. Her smacking, straight-up honesty is highly acidic and a bit hard to take at times, but every page holds a killer quote and Hamilton's hard-core intensity is intoxicating...continued
Full Review
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(Reviewed by Megan Shaffer).
Anthony Bourdain
Magnificent. Simply the best memoir by a chef ever. Ever. Gabrielle Hamilton packs more heart, soul, and pure power into one beautifully crafted page than I've accomplished in my entire writing career. Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy. Mario Batali
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.This "beyond the book" feature is available to non-members for a limited time. Join today for full access.
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