Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Posted April 15, 2012 by Paul (Audiobook Reviewer) in Reviews / 0 Comments

Blood, Bones & Butter: The Inadvertent Education of a Reluctant ChefBlood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton
Narrator: Gabrielle Hamilton
Published by Random House Audio on 01 March 2011
Length: 10 hrs and 8 mins
Genres: Biography & Autobiography (no longer accepting)
Format: Audiobook
Source: Library
Rating Report
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Audible Editor Reviews

From the chef of the excellently unpretentious New York restaurant Prune comes this delicious memoir charting her experiences with both feast and famine. Having gone to graduate school for creative writing, Gabrielle Hamilton is entirely able to describe her life story not only as a chef, but as a writer. As a bonus, she narrates the audiobook herself with the deep feeling and attachment one should expect from someone analyzing her own life. Hamilton’s personality really shines through. With each deadpan punchline and every impeccable bit of Italian, it becomes increasingly obvious how Hamilton has managed to not only survive, but actually thrive, in the financially risky and still sadly machismo-dominated food service industry.

Beginning with her youth as a high school dropout abandoned by a hippie father and French mother, Hamilton relied on her experiences in the family kitchen to get hired as a waitress or line cook at a variety of average diners. Later, she travelled the world for a few months more on the strength of her wits than her wallet, learning about world cuisine from anybody willing to teach her. Her highly specific recollection of what it is like to be starving on a cross-county train ride is pure poetry, and the kind of thing one wants to hear directly from the mouth of the person who lived it. As Hamilton finds herself increasingly imbedded in the world of food, she is somewhat startled to realize that it has been her true passion all along.

There is easily something in here for everyone to enjoy. Industry people will appreciate the rant against brunch joints that offer a free mimosa. Aspiring chefs will be relieved to know that some fulfilling work-life balance is indeed possible. Foodies will delight in the comparison of regional Italian cuisine with its woefully inadequate American counterpart. And, of course, scrappy women who always manage to land on their feet will appreciate this unflinching testimony to the importance of having strength of character and a willingness to go your own way. Gabrielle Hamilton’s voice work is excellent because she doesn’t act like the popular girl at the party, regaling everyone with gossipy tales she acquired as toast of the town. Rather, she casually and quietly builds a fierce little empire of wisdom out of the scattered, broken bits of adventure that have been her life so far. This is a genuinely good listen, written and read by a genuine person. —Megan Volpert

Publisher's Summary

“I wanted the lettuce and eggs at room temperature... the butter-and-sugar sandwiches we ate after school for snack... the marrow bones my mother made us eat as kids that I grew to crave as an adult.... There would be no ‘conceptual’ or ‘intellectual’ food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin.”

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all, she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.

Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; the soulless catering factories that helped pay the rent; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family - the result of a difficult and prickly marriage that nonetheless yields rich and lasting dividends.Blood, Bones & Butter is an unflinching and lyrical work.

©2011 Gabrielle Hamilton (P)2011 Random House Audio

What the Critics Say

“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.” (Mario Batali)

“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.” (Mimi Sheraton, food critic and author of The German Cookbook and Eating My Words)

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Audiobook borrowed from the local library.

I am not really sure how I came to choose Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef as a book to listen to. However, I am really glad that I did. This is the autobiography of Gabrielle Hamilton, voted the Best Chef in New York City 2011 by the James Beard Foundation. The book is divided into three sections, Blood, Bones & Butter.

Blood: This section covers Gabrielle’s childhood as a daughter of a stage set designer and a woman that could feed the entire family with nothing but scraps. In this section you truly find out where Gabrielle’s beliefs of how food should be celebrated.

Bones: This covers the authors journey up the culinary ladder with some key stories thrown in that show us how she has gotten to where she is now.

Butter: Here is where Gabrielle tells you about everything that has come as a result of her hard work and determination. The good and the bad.

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef was read by the author in a very dry, almost mono-tone manner. Which is not my favorite narration style, but mostly it worked for this book. Gabrielle was able to add many nuances of feeling, sarcasm, disgust, joy, ect. that I think would have been missed by a third party just reading a script.

About Paul (Audiobook Reviewer)

Paul is a quiet man who shares his passion of books through reviews assisting others select books through honest and professional reviews. Having built a team of professional reviewers, Audiobookreviewer (ABR) is the result of his passion of reading/listening of books. His family consists of a wife, 2 cats, and 2 African Grey parrots ( More frequently than not, you will see Paul plugged into the audio of his technology listening to books while riding his bike 100+ miles, tending to a huge fruit and vegetable garden, growing bonsai trees and operating his own largest online bonsai magazine (

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