Super Chef Gabrielle Hamilton

In Blood, Butter and Bones, Gabrielle Hamilton charts her unorthodox trajectory to becoming a top chef and owner of the renowned Prune restaurant in Manhattan. She provokes us to consider how we approach our meals and our families—the ones we’re born into, the ones we make with our partners and children, and the ones that are born of work and sweat.

“Magnificent. Simply the best memoir by a chef ever.”
—Anthony Bourdain