Back to Blog
Blood bones and butter book6/4/2023 I am choked with envy.'-Anthony Bourdain 'Gabrielle Hamilton has changed the potential and raised the bar for all books about eating and cooking. Hamilton can be refreshingly thorny (especially when it comes to her reluctance to embrace the "foodie" world), yet she is also as frank and unpretentious as her menu-and speaks openly about marrying an Italian man (despite being a lesbian), mostly to cook with his priceless Old World mother in Italy. Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. After years of working as a "grunt" freelance caterer and going back to school to learn to write (inspired by a National Book Foundation conference she was catering), Hamilton unexpectedly started up her no-nonsense, comfort-food Prune in a charming space in the East Village in 1999. Peeling potatoes and scraping plates-"And that, just like that, is how a whole life can start." At age 16, in 1981, she got a job waiting tables at New York's Lone Star Cafe, and when caught stealing another waitress's check, she was nearly charged with grand larceny. With the divorce of her parents when she was an adolescent, the author was largely left to her own devices, working at odd jobs in restaurants. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border. The youngest of five siblings born to a French mother who cooked "tails, claws, and marrow-filled bones" in a good skirt, high heels, and apron, and an artist father who made the sets for the Ringling Bros. Owner and chef of New York's Prune restaurant, Hamilton also happens to be a trained writer (M.F.A., University of Michigan) and fashions an addictive memoir of her unorthodox trajectory to becoming a chef.
0 Comments
Read More
Leave a Reply. |