Why I adored ‘Blood, Bones and Butter: The inadvertent education of a reluctant chef’

Why I adored ‘Blood, Bones and Butter: The inadvertent education of a reluctant chef’

Don’t worry i’m not about to start book reviewing on the regs, but I want to spread the word about this really great book i’ve only recently discovered. 

Gabrielle Hamilton’s 2012’s memoir was lent to me by a friend at work a couple of weeks ago. At the time I was in a flurry of post New Year determination to read more and, having got me at a good time and being so wonderful, I ended up speeding through it faster than any book in years.

This was the first time i’d ever read a chef’s memoir in my life, although I do shamefully inhale celebrity autobiographies on a regular basis, the trashier the better. I wasn’t sure what I was expecting but certainly not this beautifully written and evocative life story from an incredibly impressive woman. 

Gabrielle is a warm and unpretentious narrator whose stories from her bohemian childhood in Pennsylvania in the first chapter pulled me in so quickly and deeply straight from the off that the rest of the book went by in a blur. Other reviews have claimed that you don’t have to be a foodie to enjoy this book but I tend to think it probably helps. 

Anyway I’m now obsessed with the idea of visiting her New York restaurant Prune, opened in 1999. Maybe I should start a very millennial gofundme campaign. 



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