Blood, Bones & Butter

The Inadvertent Education of a Reluctant Chef

Gabrielle Hamilton

About this book

"It's challenging enough to be a good chef, but to be a fine writer as well is an even more remarkable feat. Gabrielle Hamilton approaches storytelling the same way she does cooking - with thoughtful creativity that delights the senses. The stories she tells here are every bit as enjoyable as the wonderful food she cooks daily at [Prune][1]." *- Daniel Boulud*

[1]: http://www.prunerestaurant.com/

Subjects

  • biography
  • chefs
  • cooking
  • cooks
  • cooks, biography
  • eating
  • food
  • lgbtq gastronomy
  • new york (n.y.), biography
  • new york times bestseller
  • new york times reviewed
  • nyt:paperback_nonfiction=2012-01-21
  • nyt:paperback-nonfiction=2012-02-12
  • restauranteurs
  • restaurateurs
  • restaurateurs, biography