Gabrielle Hamilton has come to the stove by sheer force and tenacity, and it comes through on every page of her book. Sherri Gallentine, Vroman's Bookstore, Pasadena, CA March 2011 Indie Next List Hamilton writes so deliciously that your mouth will be watering as you read!” From a rural childhood with her large family hosting a lamb roast for 100 guests to owning one of the most respected restaurants in New York City, Hamilton's journey hasn't always been easy, but it has always been surrounded by good, 'real' food, which is where her passion lies. (Mar.“This isn't your typical chef memoir. Hamilton can be refreshingly thorny (especially when it comes to her reluctance to embrace the 'foodie' world), yet she is also as frank and unpretentious as her menu-and speaks openly about marrying an Italian man (despite being a lesbian), mostly to cook with his priceless Old World mother in Italy. After years of working as a 'grunt' freelance caterer and going back to school to learn to write (inspired by a National Book Foundation conference she was catering), Hamilton unexpectedly started up her no-nonsense, comfort-food Prune in a charming space in the East Village in 1999. Peeling potatoes and scraping plates-'And that, just like that, is how a whole life can start.' At age 16, in 1981, she got a job waiting tables at New York's Lone Star Cafe, and when caught stealing another waitress's check, she was nearly charged with grand larceny.

With the divorce of her parents when she was an adolescent, the author was largely left to her own devices, working at odd jobs in restaurants. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border. The youngest of five siblings born to a French mother who cooked 'tails, claws, and marrow-filled bones' in a good skirt, high heels, and apron, and an artist father who made the sets for the Ringling Bros.

Owner and chef of New York's Prune restaurant, Hamilton also happens to be a trained writer (M.F.A., University of Michigan) and fashions an addictive memoir of her unorthodox trajectory to becoming a chef.

Blood bones and butter review