Blood, Bones & Butter

By Gabrielle Hamilton

Categories: Biographies & Memoirs, Cookbooks, Food & Wine

Blood, Bones & Butter (2011) is a memoir by chef Gabrielle Hamilton about the long road that led her to open the New York restaurant Prune in 1999. Hamilton recalls her childhood in rural Pennsylvania and the lamb roasts her parents threw, then the years after her family split apart, when she worked in restaurants and catering kitchens and traveled abroad. She also writes about building Prune and about her complicated marriage.

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• Anthony Bourdain: “Gabrielle Hamilton's "Blood Bones and Butter" MUCH better than any of my books. Must Read!”