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Informationen zum Autor Gabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in the New Yorker , the New York Times , GQ , Bon Appétit , Saveur and Food & Wine . She has also authored the eight-week 'The Chef' column in the New York Times , and her work has been anthologized in six volumes of Best Food Writing . She has appeared on Martha Stewart and the Food Network, among other TV shows. She currently lives in Manhattan with her two sons. Klappentext '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. Zusammenfassung 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;
