Because, if you can avoid being infected by the candid and bitter details of a disappointing marriage-(the kind of inner and not so flattering feelings one usually shares only with their oath-sworn-to-patient-privacy shrink)-you will experience sensuous settings in far off places, refine your inner gastronome with exotic foods you've never heard of before, and almost taste "that lamb" as it sizzles over the rosemary scented fire. The trick to reading this very good book and not having a possible negative reaction (which is obvious in the varying reviews) is to refrain from judgements of the author, if possible, and just be enveloped in the story. By turns epic and intimate, it marks the debut of a tremendous literary talent. Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.īlood, 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 the soulless catering factories that helped pay the rent 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 difficult and prickly marriage that nonetheless yields rich and lasting dividends.īlood, Bones & Butter is an unflinching and lyrical work. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Preferably gin".īefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. "I wanted the lettuce and eggs at room temperature.the butter-and-sugar sandwiches we ate after school for snack.the marrow bones my mother made us eat as kids that I grew to crave as an adult.There would be no "conceptual" or "intellectual" food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. Named one of the best books of the year by The Miami Herald, Newsday, The Huffington Post, Financial Times, GQ, Slate, Men’s Journal, Washington Examiner, Publishers Weekly, Kirkus Reviews, National Post, The Toronto Star, BookPage, and Bookreporter.
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