Blood, Bones and Butter

A sharply crafted and unflinchingly honest memoir (‘simply the best memoir by a chef ever. Ever.’ Anthony Bourdain) about the search for meaning and purpose from one of America’s most recognized chefs and up-and-coming literary talents.

‘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.

Author Biography

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 Appetit, Saveur and Food & Wine. She has also authored the eight-week ‘The Chef’ column in the New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on Martha Stewart and the Food Network, among other TV shows. She currently lives in Manhattan with her two sons.