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

<p><b><i>NEW YORK TIMES </i>BESTSELLER • A<b> <i>NEW YORK TIMES</i> NOTABLE BOOK</b><br><br> <b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY</b> <b><i>The Miami Herald • Newsday</i> <i>• </i>The Huffington Post • <i>Financial Times • GQ • </i>Slate • <i>Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage </i>• Bookreporter</b><br></b><br>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. <i>Blood, Bones & Butter</i> 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.<br><br><b>Features a new essay by Gabrielle Hamilton at the back of the book<br></b><br>Look for special features inside. Join the Circle for author chats and more.</p>