blood bones and butter by gabrielle hamilton

Hamilton fondly remembers her father’s epic spring lamb roast. and Barnum and Bailey Circus, to elaborately staged parties he and Madeline would give. Hamilton’s father is a set-designer for theatrical and trade shows, who makes and sees the “romance” in the scenery he builds-from sets for the Ringling Bros. Something of a tomboy, Hamilton comments “We got ringworm, broken bones, tetanus, concussions, stitches, and ivy poisoning.” Hamilton’s French mother, Madeline, lives in the kitchen and rules the house with “an oily wooden spoon in her hand.” Hamilton absorbs her mother’s knowledge about French cooking. They spend an idyllic childhood running wild outdoors and playing with the neighbor kids. She and her brothers and sisters grow up in a large, rural home in New Hope, Pennsylvania. In an interview with The Guardian, Hamilton likens the fun part of writing her memoir to fine-tuning a recipe, when she “developed the muscle and discipline to take care of the story in the exact same way I would take care of the food in my restaurant-when I became able to determine what was too ‘salty’, too ‘rare’, too ‘sandy’ about the text in front of me.” Hamilton is born in 1966, the youngest of five children.

Simply the best memoir by a chef ever.” With engaging honesty, Hamilton describes how her life, with all its challenges and joys, is inescapably intertwined with both food and writing. Renowned celebrity chef Anthony Bourdain describes Blood, Bones & Butter as “Magnificent. Hamilton describes her personal and professional journey from childhood to becoming chef-owner of the award-winning New York City restaurant, Prune. Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef is a memoir by chef and author Gabrielle Hamilton, published in 2011.

Blood bones and butter by gabrielle hamilton