<p><b><i>NEW YORK TIMES </i>BESTSELLER * <b>A <i>NEW YORK TIMES</i> NOTABLE BOOK</b><br> <b> </b><br> <b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY</b> <b><i>The Miami Herald * Newsday</i> <i>* </i>The Huffington Post * <i>Financial Times * GQ * </i>Slate * <i>Men's Journal * Washington Examiner * Publishers Weekly * Kirkus Reviews * National Post * The Toronto Star * BookPage </i>* Bookreporter</b><br></b><br>Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. <i>Blood, Bones & Butter</i> 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; 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 prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion.<br><br><b>Features a new essay by Gabrielle Hamilton at the back of the book<br></b><br>Look for special features inside. Join the Circle for author chats and more.</p>
