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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef [Kindle Edition]

Gabrielle Hamilton
3.8 out of 5 stars  See all reviews (441 customer reviews)

Print List Price: $16.00
Kindle Price: $9.99
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Sold by: Random House LLC

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Book Description

NEW YORK TIMES BESTSELLER

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

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Editorial Reviews

Amazon.com Review

Amazon Best Books of the Month, March 2011: Gabrielle Hamilton's memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. What sets Hamilton apart, though, is her ability to write with as much grace as vitriol, a distinct tenderness marbling her meaty story. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and French mother, both "incredibly special and outrageously handsome." As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald’s; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read. --Lynette Mong

From Publishers Weekly

Starred Review. 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. 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. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border. 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. 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. 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. 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. (Mar.)
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Product Details

  • File Size: 1909 KB
  • Print Length: 306 pages
  • Publisher: Random House (March 1, 2011)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B004FGMRAQ
  • Text-to-Speech: Not enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #23,896 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
479 of 512 people found the following review helpful
3.0 out of 5 stars Blood and bones but not much butter February 7, 2011
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
A memoir written by a chef is appealing because it promises to take us to a place few of us ever see, unless it's on the Food Network---that is, a restaurant kitchen. It promises to reveal all of the gritty, unlovely steps leading up to the moment when the beautiful plate emerges from the pass and into the hands of the waitstaff. In addition, after Anthony Bourdain led the way, such a memoir must also offer appetite-killers: dirty walk-ins, unsavory butchering scenes. And, like a religious testament, it also has those conversion moments, the moment when the chef discovers that she or he is destined to become an artist with food. Gabrielle Hamilton's memoir has all of these elements.

When Hamilton writes about food, she's entertaining, irreverent, and even spiritual. Her engaging account of her father's spring lamb roast (an edited version of this piece recently appeared in The New Yorker) establishes the origins of her love of food. Her account of her years working for catering companies will make you think hard before you pick up that next wedding hors d'oeuvre from the waiter's silver plate. And a chapter about cooking at a summer camp in the Berkshires is funny and deft in its handling of detail. I loved her wry depiction of the time she spent in a master's writing program, from the satirical descriptions of her fellow writers to her homage to Misty, a fellow cook and, for Hamilton, a kind of culinary muse.

This book aspires to be more than just a chef memoir, however, since the subtitle refers to "The Inadvertent Education of a Reluctant Chef." In particular, this is a book about family: about Hamilton's own family, painfully riven by divorce when she was still a child, and about her marriage and the birth of her two sons.
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143 of 160 people found the following review helpful
5.0 out of 5 stars Literary + Culinary Creativity February 28, 2011
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
"Slowly the meadow filled with people and fireflies and laughter -- just as my father had imagined -- and the lambs on their spits were hoisted off the pit onto the shoulders of men, like in a funeral procession, and set down on the makeshift plywood-on-sawhorse tables to be carved. Then the sun started to set and we lit the paper bag luminaria, which burned soft glowing amber, punctuating the meadow and the night, and the lamb was crisp-skinned and sticky from slow roasting, and the root beer was frigid and caught, like an emotion, in the back of my throat."

Gabrielle Hamilton looks back on her nine-year-old self in that passage -- over-the-moon infatuated with her older siblings, her mother's way in the kitchen and her father's way with setting a stage ... and unaware that divorce and neglect are just around the corner.

By 13, she's drugging with an older crowd and lying about her age to get work in restaurant kitchens to support herself; before long she's participating in a felony-level employee theft racket. Yet she has a knack for stumbling onto cooking mentors and gradually learns enough to run the kitchen at a kids' summer camp and freelance-cook at high-volume caterers for fancy Hamptons (NY) parties. She completes a fiction-writing MFA, but only because she simultaneously finds a wellspring of sanity and true creativity in a side cooking job that recalls the down-to-earth food and settings of her childhood. And it's with that "real food" perspective that she eventually opens a restaurant -- New York City's acclaimed Prune.

There's evidence of that MFA in this memoir -- a beautiful mix of literary and culinary creativity.
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43 of 46 people found the following review helpful
2.0 out of 5 stars An exercise in utter self obsession May 3, 2011
By Micah
Format:Hardcover|Verified Purchase
Most bios from foodies usually either give a detailed lowdown on food, or on the writer's life - the really good ones often do both. This book didn't give much of either. The author describes herself as a lesbian, but somehow not only marries a man, but one she neither knows well, nor has a particle of affection for. Her dislike for him is so intense that he appears undeserving of even the most basic description, save a long list of his shortcomings. When she quotes him (usually as a means of explaining why he is such a blithering idiot) he speaks in an accent that (on paper) bears a bizarre resemblance to Tattoo on Fantasy Island. She spends chapters talking about going to Italy, where she can cook with her husband's family but can't really talk to them. Not much to learn there, unless you want to hear about how she made little penis shaped noodles with a knitting needle, and ate endless plates of eggplant.

So that leads us to her basic message, repeated again and agin - 1) that she is super pissed off alot, and 2) that she is also real (real) busy. That's why she writes to-do lists, and includes them in her book (clean kitchen, have baby, butterfly rabbits, blah) to demonstrate she has a blackbelt in badass. This, I guess, qualifies her as a real tough lady - which I completely believe, though she didn't need to spend nearly that much time convincing me.

I actually really enjoy reading books about folks who have completely screwed up personal lives (check out Running With Scissors for an amazing example). When done well, it makes for fascinating reading. However, because the author is unwilling to add any significant detail to her personal narrative, it comes off as bleak, self indulgent, and utterly monotonous.
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Most Recent Customer Reviews
4.0 out of 5 stars Do you want to be a chef?
The writer's jourrney in becoming a chef gives a revealing look into kitchens where our food is prepared and the pain of a young person finding the way into the world of the... Read more
Published 4 days ago by Joanne E. Townsend
5.0 out of 5 stars An Honest Assessment of Cooking in a Celebrity-Crazed-Chef Era
This was one of the most absorbing culinary memoirs that I have ever read. I loved Hamilton's unflinching honesty, the clarity of her perspective--even when she was going through... Read more
Published 4 days ago by Andrea Broomfield
5.0 out of 5 stars Great book!
Fantastic memoir. Gabrielle has a fascinating life. Read the book then go to the restaurant down in the East Village. Highly recommended read. I couldn't put it down!
Published 22 days ago by EatMoreGreens
5.0 out of 5 stars Wonderful
Excellent read!
Published 25 days ago by Kiersten R Westover
4.0 out of 5 stars Four Stars
Great story.
Published 27 days ago by Lindsey Thornton
4.0 out of 5 stars Four Stars
Very interesting memoir from start to finish. Gabrielle has lead a very interesting if not troubled life.
Published 29 days ago by Sally Reichert
1.0 out of 5 stars Lambertville/New Hope WAS a great place to grow up
Lambertville/New Hope WAS a great place to grow up. This life does not do justice to that history. Don't waste your money.
Published 1 month ago by L. P. Cioppi
2.0 out of 5 stars ... a third through it but I hope it gets better soon.
I Am only a third through it but I hope it gets better soon.
Published 1 month ago by personal5
5.0 out of 5 stars Five Stars
Great book.
Published 1 month ago by Catherine M
5.0 out of 5 stars delicious!
Wonderfully written, you can taste all of Hamilton's experiences as well as her cooking. Don't read this when you're hungry!
Published 1 month ago by pjw
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