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Blood, bones, & butter: the inadvertent education of a reluctant chef

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Language:
English
Description
"I wanted the lettuce and eggs at room temperature . . . the butter-and-sugar sandwiches we ate after school for snack . . . the marrow bones my mother made us eat as kids that I grew to crave as an adult. . . . There would be no 'conceptual' or 'intellectual' food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin." Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton's ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin. Blood, Bones & Butter 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; the soulless catering factories that helped pay the rent; 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 difficult and prickly marriage that nonetheless yields rich and lasting dividends. Blood, Bones & Butter is an unflinching and lyrical work. Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.
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ISBN:
9780812980882
9781400068722
9781588369314
9781415943755
140006872
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Grouping Information

Grouped Work ID d4471256-5b41-04dc-f9ad-37d3e1925f85
Full title blood bones butter the inadvertent education of a reluctant chef
Author hamilton gabrielle
Grouping Category book
Last Update 2018-05-21 22:53:12PM
Last Indexed 2018-05-21 23:29:30PM

Solr Details

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author Gabrielle Hamilton
author_display Hamilton, Gabrielle
available_at_catalog Donelson, Green Hills, Green Hills Kids, Hermitage, Hermitage Kids, Southeast
collection_catalog Biography
detailed_location_catalog Donelson - Adult Biography, Green Hills - Adult Biography, Hermitage - Adult Biography, Richland Park - Adult Biography, Southeast - Adult Biography
display_description NEW YORK TIMES BESTSELLER

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. Blood, Bones & Butter 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.
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owning_library_catalog Nashville Public Library
owning_location_catalog Donelson, Green Hills, Green Hills Kids, Hermitage, Hermitage Kids, Richland Park, Southeast
primary_isbn 9780812980882
publishDate 2011
record_details ils:CARL0000364621|Book|Books|1st ed.|English|Random House,|c2011.|291 p. ; 25 cm., overdrive:7fbc1cf3-b2d5-49e2-96db-c5e12db03daa|eAudiobook|Audio Books||English|Books on Tape|2011|, overdrive:fea30a2a-b9ea-4993-ab42-376eb0c317cd|eBook|eBook||English|Random House Publishing Group|2011|
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subject_facet Chefs -- New York (State) -- New York -- Biography, Hamilton, Gabrielle, Restaurateurs -- New York (State) -- New York -- Biography
title_display Blood, bones, & butter : the inadvertent education of a reluctant chef
title_full Blood, Bones & Butter The Inadvertent Education of a Reluctant Chef, Blood, bones, & butter : the inadvertent education of a reluctant chef / Gabrielle Hamilton
title_short Blood, bones, & butter :
title_sub the inadvertent education of a reluctant chef
topic_facet Biography & Autobiography, Chefs, Cooking & Food, Hamilton, Gabrielle, Nonfiction, Restaurateurs, Self-Improvement