As much as it is about food, cooking and the life of a chef, Blood, Bones & Butter is ultimately about the search for family, that most basic support system author Gabrielle Hamilton lost when her parents divorced and her siblings dispersed. She first finds a sense of family among the assorted wild, crazy, earthy…
Tag: memoir
Blood, Bones & Butter: Factory Food
I had my first gazpacho shooter, an hors d’ouevre version of the chilled soup served in a shot glass, around 1990, at some or another event soon after I moved to New York. It seemed so cute, so innovative. And for years afterward, shot glasses of chilled pea-tarragon soup, “adult” milkshakes and shrimp cocktail were…
Blood, Bones & Butter: The Read
I had some trouble finding a copy of Blood, Bones & Butter at an independent bookseller. I’d been looking in the food and cooking section, with all the other chef memoirs/bios. But this store had it stocked up front with the literary releases. Ah, perfect! Because Gabrielle Hamilton’s book deserves to be viewed in literary,…
Blood, Bones & Butter: Opening a Restaurant
The Three Points Kitchen crew launches its first book club this week with a bit of friendly conversation surrounding Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, a memoir by Prune‘s chef Gabrielle Hamilton. To kick things off in style, we took a stab at getting a table at her restaurant (during…
Three Points Kitchen Reads: Blood, Bones & Butter
Every book club meeting I’ve ever participated in has been equal parts conversation, goat cheese, and Shiraz, so it seems to be just a bit of common sense for a food blog like ours to extend itself in the direction of a group reading and discussion project. For our first pick, we chose Gabrielle Hamilton’s…
