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

NEW YORK TIMES BESTSELLERBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through t...

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Main Author: Hamilton, Gabrielle.
Format: Downloads eBook Books eBook
Language: English
Published: 2011.
Subjects:
Hamilton, Gabrielle.
Restaurateurs > Biography.
Autobiographies.
Electronic books.
Online Access: Go to Downloadable eBook Here.
Summary: NEW YORK TIMES BESTSELLERBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. 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; 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. Look for special features inside. Join the Circle for author chats and more. RandomHouseReadersCircle.com
Physical Description: 1 online resource
Format: Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 2612 KB) or Kobo app or compatible Kobo device (file size: N/A KB) or Amazon Kindle (file size: N/A KB).
ISBN: 9781588369314
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)

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