Magnificent... Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy -- Anthony Bourdain My favourite book of the past few years, a thrilling and visceral personal memoir Financial Times A rhapsodic, profane, wonderful, imperfect memoir... every bit as rich and satisfying as the marrow bones the author roasts at Prune Wall Street Journal The food memoir of the year Guardian Evocative... Dazzling... Beautifully written New York Times About the Author Gabrielle Hamilton is the chef/owner of Prune restaurant in New York's East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in the New Yorker, the New York Times, GQ, Bon Apptit, Saveur and Food & Wine.
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