![]() So really, this book is no way limited to those who are interested in food. (She also happens to have an MFA in Fiction.) It’s almost maddening that she can be both a talented chef and such a phenomenal writer. Like really, really write, not just chronicle her life, or be self-aware enough to bring poignancy to her experiences. Here’s the thing about this book: Hamilton can write. Butter would really be more aptly described as “Olive Oil” as it focuses on her summer sojourns in Puglia with her husband’s Italian family. ![]() Hamilton writes about moving to the dirty New York of the 1980s, waitressing, drug abuse, and a crisis crossroads, which ultimately sent her traveling the world.īlood is the story of Prune, her much-celebrated restaurant in the East Village that is as tiny and perfect as it was when she opened 10 years ago on impulsive instinct. She was mostly left to fend for herself at the too-tender age of 12 and began lying about her age in order to work, which is how she was introduced to the restaurant world. Bones details her idyllic childhood in rural Pennsylvania and its sudden crash and burn when her parents divorced. That unto itself should merit some special book award. Chef Gabrielle Hamilton’s memoir was so engrossing that I was crawling into bed early to read and long, subway rides from Washington Heights suddenly seemed too short. I’m like a lost soul now that I have finished Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. ![]()
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