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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef Paperback – Jan 24 2012
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Amazon Best Books of the Month, March 2011: Gabrielle Hamilton's memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. What sets Hamilton apart, though, is her ability to write with as much grace as vitriol, a distinct tenderness marbling her meaty story. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and French mother, both "incredibly special and outrageously handsome." As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald’s; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read. --Lynette Mong --This text refers to the Hardcover edition.
“Dazzling . . . brilliantly written . . . [Hamilton] is as evocative writing about people and places as she is at writing about cooking.”—Michiko Kakutani, The New York Times
“Rhapsodic, profane, wonderful . . . A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next.”
—The Wall Street Journal
“Hamilton’s writing about food is so vivid it could make you half-crazed with hunger, leaving you in front of the open fridge with a cold chicken leg in one hand and the book in the other.”—The Boston Globe
“Luminous . . . [Readers will] marvel at Hamilton’s masterly facility with language.”—The Washington Post
“The author/chef is an original—tough, tender, gritty, dreamy. . . . She has written Blood, Bones & Butter with her whole, generous heart.”—The Miami Herald
“Magnificent. Simply the best memoir by a chef ever. Ever.”—Anthony Bourdain
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Top Customer Reviews
So begins Gabrielle Hamilton's idyllic childhood in rural Pennsylvania, one centered around agriculture, artistry and an annual spring lamb roast for 200 people. Such sublimity is shattered, however, when Hamilton's parents divorce and split the family in two. The break-up impels her to seek independence, landing a kitchen job at age 13 and embarking on a lifetime of culinary adventure.
Blood, Bones & Butter waxes rhapsodic about food but reaches a much larger audience than just the foodie crowd. Hamilton has an M.F.A. in fiction writing and employs her scholarly, effortless style to evocatively describe surviving poverty in Manhattan, reconnecting with her estranged mother and visiting the south of Italy.
At the heart of her memoir is Hamilton's decision to open her own restaurant (the famous Prune in NYC) in 1999. Despite some disorienting gaps, chronological disorderliness and perhaps too much detail about her dysfunctional marriage, Hamilton provides an engrossing, tactile and aromatic chronicle of her experiences cooking and eating around the world.
The front cover of Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, contains a rather fulsome blurb from celebrity food writer and chef, Anthony Bourdain. I can't say that I share Mr. Bourdain's enthusiasm in its entirety, but this is indeed a great food memoir.
One of the things that makes it great is that it's messy. I'm not referring to Hamilton's personal history so much, although that is fairly convoluted, but more the way the book is organized. It jumps back and forth in time and place, but in a way that feels quite natural.
Anyone telling their story will of course self edit. However, as we tell our stories we often realize that we have left out a part we need to include because an earlier event helps to clarify the later event we are describing. Such a writing styles lends a level of authenticity to Ms. Hamilton's writing.
Blood, Bones & Butter, begins with Hamilton telling the story of the annual lamb roast that was the centerpiece of her growing-up years as the child of artist parents. It was an idyllic experience, which when ended sets her on a search to recover that idyll.
The rest of the book deals with her search. It's a search that takes her from being an underage server, through to a criminal record, to student, cook, and restaurant owners, Along the way there are many romances, mostly with women, and what I would describe as a rather odd sort of marriage, to a man.
Through the search, it is food that continually serves as the continuing link.Read more ›
Hamilton's story was so interesting to me. She endured so many different experiences throughout her life and this was her interpretation of her life's events. It was engaging and captured my attention the entire time I read her story and actually enjoyed the fact that while food is a big part of her life, the book wasn't just about the food and the restaurant but had more "ingredients" such as her relationship and experiences and feelings about her family, Italy, etc.
Most recent customer reviews
I like the way she incorporates food and her life - she is a strong woman who overcame all her setbacksPublished 4 months ago by Joan Thorkelson
The initial third of this was funny, engaging and even enjoyable but on the whole, I hated the story. I found it tedious to read, pedantic and even arrogant at times. Read morePublished on Dec 10 2013 by Ruftara
I just loved this bio I thought that she was very honest about everything and I connected with Gabrielle in every way. Read morePublished on June 4 2011 by LDP