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Blood, Bones & Butter : The Inadvertent Education of a Reluctant Chef
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About the Author

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 App�tit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network, among other television. She lives in Manhattan with her two sons. From the Hardcover edition.

Reviews

"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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