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Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef Hardcover – March 1, 2011
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Guest Reviewer: Anthony Bourdain on Blood, Bones, and Butter
Very quickly after meeting Gabrielle Hamilton, I understood why she was a terrific and much-admired chef. I knew that her restaurant, Prune, was ground-breaking, that she seemed to have come out of nowhere, instead of being a product of the "system" (she'd emerged from the invisible subculture of catering), to open one of the most quirky, totally uncompromising, and quickly-embraced restaurants in New York City. Her purportedly (but not really) Franco-phobic menus were intensely, notoriously personal, her early embrace of the nose-to-tail attitude was way, way ahead the times, and chefs--all chefs--seemed to like and respect her. Almost as quickly, it became apparent that this chef could write.
Short pieces appeared here and there over the years and they were sharp, funny, incisive, unsparing of both author and subjects--straight to the point and pretense-free, like Hamilton herself. She could write really well. And she had, from all accounts, a story to tell. So when it was announced that Blood, Bones, and Butter was in the works, I was very excited.
It was a long wait.
Five years later, I finally got my hands on an advance copy and eagerly devoured it. It was of course brilliant. I expected it to be. But I wasn't prepared for exactly how goddamn brilliant the thing was, or how enchanted, difficult, strange, rich, inspiring and just plain hard her life and career--her long road to Prune--had been. I was unprepared for page after page of such sharp, carefully-crafted, ballistically-precise sentences. I was, frankly, devastated. I put this amazing memoir down and wanted to crawl under the bed, retroactively withdraw every book, every page I'd ever written. And burn them.
Blood, Bones, and Butter is, quite simply, the far-and-away best chef or food-genre memoir...ever. EVER. It certainly kicked the hell out of my Kitchen Confidential, which suddenly, in a second, felt shallow, sophomoric and ultimately lightweight next to this...this monster of a book, this--at times--truly hardscrabble life…Blood, Bones, and Butter is deeper, better written, more hardcore, more fully fleshed-out; a more well-rounded story than every sunflower-and-saffron account of soft-core food porn in France. It's as bullshit and pretense-free as AJ Leibling--and at least as well written, but more poignant, romantic--even thrilling.
It makes any "as told to" account of famous chef's lives look instantly ludicrous and bloodless. I've struggled to think of somebody/anybody who's written a better account of the journey to chefdom and can't think of anyone who's come even close.
Writing a memoir of one's life as a chef--or even writing about one's relationship with food--has, with the publication of this book, become much more difficult. Hamilton has raised the bar higher than most of us could ever hope to reach. This book will sell a gazillion copies. It will be a bestseller. It will be an enduring classic. It will inspire generation after generation of young cooks, and anyone who really loves food and understands the context in which it is best enjoyed, NOT as some isolated, over-valued object of desire, but as only one important aspect of a larger, richer spectrum of experiences. Each plate of food--like the menu at Prune--is the end result of a long and sometimes very difficult struggle.
Read this book and prepare to clean your system of all that's come before. It's a game-changer and a truly great work by a great writer and great chef.
From Publishers Weekly
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Top Customer Reviews
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.Read more ›
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
Learning how she become who she is, makes me realize anyone can become who they want to be
Hard work, passion and you too can become a legend like Gabrielle.
second time reading, this book... talked my daughter into read it... and a couple of new york women , told me they been to prune ... this book is story telling at it's best ... Read morePublished 22 days ago by Dale Miglio
An excellent book from a super person. Cannot suggest it enough.Published 23 days ago by Amazon Customer
Loved this book, one of the best chef memoirs I've read. Keeps you interested.Published 1 month ago by Lynnea Waheed
Date Completed: 12/4/15
A story that bounces over the numerous experiences of her life that has made her the woman she is today and the chef she... Read more
Gabrielle Hamilton is a remarkable person and a remarkable writer. I was totally absorbed by this book but...... Read morePublished 1 month ago by Amazon Customer