If you were to take the heartfelt food memories of Ruth Reichl’s Tender at the Bone, mix them with the complex family relationships of Augusten Burroughs’s Running with Scissors, throw in a little of the behind-the-scenes revelations of Anthony Bourdain’s Kitchen Confidential, then strip the mixture down to its grittiest core, you’d get a sense of Gabrielle Hamilton’s new memoir BLOOD, BONES, AND BUTTER.
Before Hamilton opened her acclaimed New York City restaurant, Prune, she spent twenty fierce, hard-living years trying to find the purpose and meaning in her life. BLOOD, BONES, AND BUTTER recounts this unconventional journey through the many kitchens Hamilton inhabited. The result is an unflinching and lyrical work that marks the debut of a tremendous literary talent.
Hamilton will appeal to both foodies and literary audiences alike as she deliciously divulges her experiences in love, life, and food. Her writing has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. She also authored the eight-week “The Chef” column in The New York Times, and her work was anthologized in six volumes of Best Food Writing.
Just leafing through the book, I found Gabrielle Hamilton's writing to be compelling; easy to get lost in; enjoyable. And I'm really looking forward to sinking my teeth into Blood, Bones & Butter! This is the next course on my plate! Next month look for my full review...