Blood, Bones & Butter The Inadvertent Education of a Reluctant Chef

The instantNew York Timesbestseller! A sharply crafted and unflinchingly honest memoir about the search for meaning and purpose from one of America’s most recognized chefs and up-and-coming literary talents. Contains new material.If you were to take the heartfelt food memories of Ruth Reichl’sTender at the Bone, mix them with the complex family relationships of Augusten Burroughs’sRunning with Scissors, throw in a little of the behind-the-scenes revelations of Anthony Bourdain’sKitchen Confidential, then strip the mixture down to its grittiest core, you’d get a sense ofBlood, Bones, & Butter. This book follows Gabrielle Hamilton’s culinary education–from growing up in a food-centric rural home in New Jersey with a French mother and a bohemian father, to killing her first chicken, to the great adventure of backpacking around the world alone at nineteen, to the vagaries of finally opening her own restaurant in New York City.