Blood, Bones and Butter

Magnificent… Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy – Anthony BourdainMy favourite book of the past few years, a thrilling and visceral personal memoir * Financial Times *A rhapsodic, profane, wonderful, imperfect memoir… every bit as rich and satisfying as the marrow bones the author roasts at Prune * Wall Street Journal *The food memoir of the year * Guardian *Evocative… Dazzling… Beautifully written * New York Times *Gabrielle Hamilton has changed the potential and raised the bar for all books about eating and cooking. Her nearly rabid love for all real food experience and her completely vulnerable, unprotected yet pure point of view unveils itself in both truth and inspiration. I will read this book to my children and then burn all the books I have written for pretending to be anything even close to this. After that I will apply for the dishwasher job at Prune to learn from my new queen * Mario Batali *

Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in the New Yorker, the New York Times, GQ, Bon Appetit, Saveur and Food & Wine. She has also authored the eight-week ‘The Chef’ column in the New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on Martha Stewart and the Food Network, among other TV shows. She currently lives in Manhattan with her two sons.

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