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

NEW YORK TIMES BESTSELLERBefore 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 familythe 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.Look for special features inside.Join the Circle for author chats and more.RandomHouseReadersCircle.com