Gabrielle Hamilton, owner of Prune restaurant in New York City, is interviewed in the Dining & Wine section of today’s New York Times. Her memoir, Blood, Bones & Butter, which was released yesterday, is already in its third printing and received a rare near-rave from NYT critic Michiko Kakutani last week. Libraries are showing heavy holds on light ordering (who would expect a book by the owner of a restaurant that few people in the country have been to — it has only 30 seats — to be a hit?)

Says the interviewer,

On the page and in the kitchen, Ms. Hamilton can be charming, tempestuous, persnickety, vulgar, poetic, provocative and mothering, sometimes all in the course of a single flurry of sentences. Whatever scars she has, she is not inclined to cover them.

The prepub reviews back up that observation; Booklist calls it a “lusty, rollicking, engaging-from-page-one memoir.”

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef Gabrielle Hamilton Retail Price: $26.00 Hardcover: 304 pages Publisher: Random House – (2011-03-01) ISBN / EAN: 140006872X / 9781400068722

Audio: Books on Tape; narrated by the author; 3/1/11

This entry was posted on Wednesday, March 2nd, 2011 at 8:09 am and is filed under 2011/12 - Winter/Spring, Memoirs, Nonfiction. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.