Blood, Bones & Butter
Blood, Bones & Butter
The Inadvertent Education of a Reluctant Chef
From the book
We threw a party. The same party, every year, when I was a kid. It was a spring lamb roast, and we roasted four or five whole little guys who each weighed only about forty pounds over an open fire and invited more than a hundred people. Our house was in a rural part of Pennsylvania and was not really a house at all but a wild castle built into the burnt-out ruins of a nineteenth-century silk mill, and our backyard was not a regular yard but a meandering meadow, with a creek running through it and wild geese living in it and a Death Slide cable that ran from high on an oak to the bank of the stream and deposited you, shrieking, into the shallow water. Our town shared a border so closely with New Jersey that we could and did walk back and forth between the two states several times in a day by crossing the Delaware River. On weekend mornings we had breakfast at Smutzie's in Lambertville, on the Jersey side, but then we got gas for the car at Sam Williams's Mobil on the New Hope side. In the afternoons after school on the Pennsylvania side, I walked over to the Jersey side and got guitar lessons at Les Parson's guitar shop.
That part of the world, heavily touristed as it was, was an important location of many events in the American Revolutionary War. George Washington crossed the Delaware here, to victory at the Battle of Trenton, trudging through the snowy woods and surprising the British in spite of some of his troops missing proper shoes, their feet instead wrapped in newspaper and burlap. But now my hometown has become, mostly, a sprawl of developments and subdivisions, gated communities of small mansions that look somewhat like movie sets that will be taken down at the end of the shoot. Each housing development has a "country" name-Squirrel Valley, Pine Ridge, Eagle Crossing, Deer Path-which has an unkind way of invoking and recalling the very things demolished when building them. There is now a McDonalds and a Kmart- but when I was growing up, you had to ride your bike about a mile down a very dark country road thick with night insects stinging your face to even find a plugged-in Coke machine where you could buy a vended soda for thirty-five cents. Outside Cal's Collision Repair in the middle of the night that machine glowed like something almost religious. You can now buy a Coke twenty-four hours a day at half a dozen places.
But when I was young, where I lived was mostly farmland, rolling fields, rushing creeks when it rained, thick woods, and hundred-year- old stone barns. It was a beautiful, rough, but lush setting for the backyard party my parents threw with jug wine and spit-roasted lambs and glow-in-the-dark Frisbees. The creek dividing the meadow meandered and, at its deepest bend, was lined with small weeping willows that grew as we grew and bent their long, willowy, tearful branches down over the water. We would braid a bunch of the branches together to make a Tarzan kind of vine rope that we could swing on, out over the stream in our laceless sneakers and bathing suits, and land in the creek. That is where we chilled all of the wines and beers and sodas for the party.
We were five kids in my family, and I am the youngest. We ran in a pack-to school, home from school, and after dinner at dusk-like wild dogs. If the Mellman kids were allowed out and the Bentley boys, the Drevers, and the Shanks across the street as well, our pack numbered fifteen. We spent all of our time out of doors in mud suits, snowsuits, or bare feet, depending on the weather. Even in "nature," running around in the benign woods and hedges and streams, diving in and out of tall grasses and brambles, playing a nighttime game that involved dodging the...
"Magnificent. Simply the best memoir by a chef ever. Ever. Gabrielle Hamilton packs more heart, soul, and pure power into one beautifully crafted page than I've accomplished in my entire writing career. Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy."--Anthony Bourdain
"Gabrielle Hamilton has changed the potential and raised the bar for all books about eating and cooking. Her nearly rabid love for all real food experience and her completely vulnerable, unprotected yet pure point of view unveils itself in both truth and inspiration. I will read this book to my children and then burn all the books I have written for pretending to be anything even close to this. After that I will apply for the dishwasher job at Prune to learn from my new queen."
- Mimi Sheraton, food critic and author of The German Cookbook and Eating My Words "I have long considered Gabrielle Hamilton a writer in cook's clothing, and this deliciously complex and intriguing memoir proves the point. Her candor, courage, and craft make for a wonderful read but, even more, for an appreciation of her talent and dedication, which have resulted from her often trying but inspiring experiences. Her writing is every bit as delectable and satisfying as her food."
- Booklist "[A] lusty, rollicking, engaging-from-page-one memoir of the chef-owner of Prune restaurant in New York's East Village. Hamilton opened her eating establishment without any prior experience in cheffing, but the life experiences she did have before that bold move, told here in honest detail, obviously made up for any deficiencies in heading up a restaurant and also provide material for an electric story that is interesting even if the author hadn't become the chef-owner of a successful restaurant. An idyllic childhood turned sour when her parents divorced; her adolescence and young womanhood encompassed drugs, menial jobs, and lack of direction and initiative when it came to continued education. All's well that ends well, however, and her story does indeed do that. Add this to the shelf of chef memoirs but also recommend it to readers with a penchant for forthright, well-written memoirs in general."
PublisherBooks on Tape
OverDrive MP3 AudiobookRelease date:
Digital Rights Information+
OverDrive MP3 AudiobookBurn to CD:PermittedTransfer to device:PermittedTransfer to Apple® device:PermittedPublic performance:Not permittedFile-sharing:Not permittedPeer-to-peer usage:Not permittedAll copies of this title, including those transferred to portable devices and other media, must be deleted/destroyed at the end of the lending period.