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From Gabrielle Hamilton--the bestselling author of "Blood, Bones & Butter"--comes her eagerly anticipated cookbook debut filled with signature recipes from her acclaimed New York City restaurant Prune.
'Magnificent' Anthony Bourdain A sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family. Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with 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; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. 'Evocative...dazzling...beautifully written' New York Times Perfect for fans of Salt, Fat, Acid, Heat.
"NEW YORK TIMES "BESTSELLER - A "NEW YORK TIMES" NOTABLE
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