Cover Image

Blood, bones, & butter the inadvertent education of a reluctant chef

NEW YORK TIMES BESTSELLERA NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami HeraldNewsdayThe Huffington PostFinancial TimesGQ * SlateMen's JournalWashington ExaminerPublishers WeeklyKirkus ReviewsNational PostThe Toronto StarBookPage * Bookreporter "I wanted...

Full description

Main Author: Hamilton, Gabrielle.
Format: Audiobooks eAudiobook Downloads eAudiobook
Language: English
Published: New York : Random House Audio, 2011.
Edition: Unabridged.
Subjects:
Hamilton, Gabrielle.
Restaurateurs > Biography.
Downloadable audio books.
Online Access: Go to Downloadable Audiobook Here.
Summary: NEW YORK TIMES BESTSELLERA NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami HeraldNewsdayThe Huffington PostFinancial TimesGQ * SlateMen's JournalWashington ExaminerPublishers WeeklyKirkus ReviewsNational PostThe Toronto StarBookPage * Bookreporter "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. 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. From the Hardcover edition.
Item Description: Unabridged.
Physical Description: 1 online resource (8 audio files) : digital
Playing Time: 10::0:5:
Format: Requires OverDrive Listen (file size: N/A KB) or OverDrive app (file size: 284011 KB).
ISBN: 9781415943755
Author Notes: Gabrielle Hamilton received an MFA in fiction writing from the University of Michigan. Her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, House Beautiful, and Food & Wine. She also wrote the 8-week Chef column in The New York Times. She is the chef/owner of Prune restaurant in New York's East Village. She won a James Beard Foundation Award for Best Chef NYC. She is the author of Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef and Prune.

(Bowker Author Biography)

Similar Items