Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
How was the author's education inadvertent? What is the reason she was reluctant to become a chef? All will become clear upon completion of the final page of this lusty, rollicking, engaging-from-page-one memoir of the chef-owner of Prune restaurant in New York's East Village. Hamilton opened her eating establishment without any prior experience in cheffing, but the life experiences she did have before that bold move, told here in honest detail, obviously made up for any deficiencies in heading up a restaurant and also provide material for an electric story that is interesting even if the author hadn't become the chef-owner of a successful restaurant. An idyllic childhood turned sour when her parents divorced; her adolescence and young womanhood encompassed drugs, menial jobs, and lack of direction and initiative when it came to continued education. All's well that ends well, however, and her story does indeed do that.
“While this is a memoir and Ms. Hamilton is a chef, Blood, Bones & Butter is not the usual "chef memoir" in our era of sex-in-dry-storage and testosterone-fueled cooking tell-alls. It is instead a minutely observed, artfully structured, fluidly written account of how a tough, eccentric woman navigates her way through a wayward youth and New York kitchens to become a renowned chef and respected author—and still manages to be uncertain about it all.” (Wall Street Journal)