Description
Book SynopsisGabrielle 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 Appétit,
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.
Trade ReviewMagnificent...
Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy -- Anthony Bourdain
My 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 *
