Blood, bones, and butter

Book Cover
Average Rating
Publisher:
Random House,
Pub. Date:
[2010]
Language:
English
Description
NEW YORK TIMES BESTSELLER * A NEW YORK TIMES NOTABLE BOOK nbsp; 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 * Bookreporter "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. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin." nbsp; Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. 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 one hundred friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin. 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; 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. Blood, Bones & Butter is an unflinching and lyrical work. Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.
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ISBN:
9781588369314
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Grouping Information

Grouped Work ID5b89dc03-c8bd-e667-63e1-a5e5c44667f1
Grouping Titleblood bones and butter
Grouping Authorhamilton gabrielle
Grouping Categorybook
Last Grouping Update2018-10-10 01:06:21AM
Last Indexed2019-11-12 04:37:31AM

Solr Details

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Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b34204817BookBooksEnglishRandom House, [2010]1 online resource.
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subject_facetAutobiographies
Biographies
Cooks -- New York (State) -- New York -- Biography
Electronic books
Hamilton, Gabrielle
Restaurateurs -- New York (State) -- New York -- Biography
title_displayBlood, bones, and butter
title_fullBlood, bones, and butter / Gabrielle Hamilton
title_shortBlood, bones, and butter
topic_facetCooks
Hamilton, Gabrielle
Restaurateurs