She is totally compelling, seemingly frank and honest and not really into the glamour of being a top chef who owns one of New York's best restaurants but instead focused on cooking, her family and friends. Listening to her made me want to get in my kitchen and cook fried sweetbreads with capers which are on her menu at Prune though I refuse to kill my own chickens, pigs and lambs which Hamilton has no problem doing. Alas, I had a deadline so instead of cooking I had to write. Here's one of the articles I wrote about the book which ran in the Northwest Indiana Times -- or read it on their Website: http://www.nwitimes.com/entertainment/books-and-literature/article_68589136-19c5-5bf8-8b07-e927607121b5.html
Chef Gabrielle Hamilton: Finding the end of a journey in food
Gabrielle Hamilton knows what she's hungry for and what she isn't, and this fierce chef, owner of Prune, a very popular New York City restaurant, won't let anything stop her. Her honesty for life translates well in her newly released memoir, "Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef" (Random House $26).
|Fred R. Conrad/The New York Times|