There would be no 'conceptual' or 'intellectual' food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. the marrow bones my mother made us eat as kids that I grew to crave as an adult. the butter-and-sugar sandwiches we ate after school for snack. Look for special features inside. Join the Circle for author chats and more.'I wanted the lettuce and eggs at room temperature. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.įeatures a new essay by Gabrielle Hamilton at the back of the book 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. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald īefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life.

Sherri Gallentine, Vroman's Bookstore, Pasadena, CA Hamilton writes so deliciously that your mouth will be watering as you read.” From a rural childhood with her large family hosting a lamb roast for 100 guests to owning one of the most respected restaurants in New York City, Hamilton's journey hasn't always been easy, but always surrounded by good 'real' food, which is where her passion lies. Gabrielle Hamilton has come to the stove by sheer force and tenacity, and it comes through on every page of her book. Sherri Gallentine, Vroman's Bookstore, Pasadena, CA March 2011 Indie Next List Hamilton writes so deliciously that your mouth will be watering as you read!” From a rural childhood with her large family hosting a lamb roast for 100 guests to owning one of the most respected restaurants in New York City, Hamilton's journey hasn't always been easy, but it has always been surrounded by good, 'real' food, which is where her passion lies.

Blood bones butter