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

3.75  ·  Rating details ·  32,590 ratings  ·  3,831 reviews
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. 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 ...more
Hardcover, 291 pages
Published March 1st 2011 by Random House (first published 2001)
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M. I doubt she is that clear about her past. In most memoirs, the past is interpreted as they see it, and often just filled in. Unless they keep detailed…moreI doubt she is that clear about her past. In most memoirs, the past is interpreted as they see it, and often just filled in. Unless they keep detailed journals, nobody is going to remember their thoughts to a specific incident unless it's a trauma and even then, it's not fact.
That's why memoirs, successful ones, become controversial.....(less)
The Omnivore's Dilemma by Michael PollanKitchen Confidential by Anthony BourdainAnimal, Vegetable, Miracle by Barbara KingsolverFast Food Nation by Eric SchlosserIn Defense of Food by Michael Pollan
Food-Related Non-Fiction
1,028 books — 1,632 voters
Kitchen Confidential by Anthony BourdainYes, Chef by Marcus SamuelssonBlood, Bones, and Butter by Gabrielle HamiltonHeat by Bill BufordMy Life in France by Julia Child
Yummy Memoirs!
182 books — 124 voters

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Average rating 3.75  · 
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 ·  32,590 ratings  ·  3,831 reviews

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Start your review of Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
Nov 29, 2011 rated it liked it
Shelves: memoirs, audiobooks, food
On my copy of this book, there was a gushing quote from Anthony Bourdain: "Magnificent. Simply the best memoir by a chef ever. Ever."

I respectfully disagree. I thought Gabrielle Hamilton's memoir was uneven and a bit messy. Some parts were well-written and engaging, and other parts were so tedious that I couldn't wait to be done with the book. Sometimes Gabrielle explains herself well, other times she is maddeningly vague and obtuse. She comes across as both empathetic and also arrogant. Some st
Mar 06, 2011 rated it it was ok
This review has been hidden because it contains spoilers. To view it, click here.
V. Briceland
Apr 06, 2011 rated it did not like it
Toward the end of Hamilton's interminable chef memoir, she admits to having a certain sense of Gallic superiority to the rest of the world. Hoo boy, is that an understatement. While Hamilton's recollections of her unconventional childhood and rise to celebrity as the owner of Prune offer up a credible pastiche of MFA-style literary writing, the author's personality is so off-putting that I found the book nearly unreadable.

When Hamilton is talking about cooking, or about the restaurant industry a
Jul 04, 2011 rated it really liked it  ·  review of another edition
The author is aware that her frigid French ballerina mother is fully responsible for her (prepare yourselves 'cause I'm gunna say it) Freudian obssession with fresh and authentic cooking and she illustrates this without making us wallow with her in endless therapy sessions. I loved revisiting NY's East Village circa 1988--rat carcasses and all-- with her as a tour guide almost as much as her fairytale trips to Italy with its villas, oregano scented air and 80-year-old matrons making pasta and ve ...more
Dec 04, 2011 rated it liked it
Recommends it for: Foodies
Recommended to Cassy by: Limited library selection
Whenever I read an autobiography, I find myself asking these two basic questions:

1. Can they write?

2. Is their life interesting enough to warrant a book? Because, I'll be honest, mine is not.

To the first question, Hamilton can write. She earned an MFA (for whatever you think that’s worth). I enjoyed both the crispiness of the details, as well their selection and amount. She was also good at analyzing herself, her life’s trajectory, and the food industry.

Regarding the second question, I had mixed
Petra X back to reality & the diet!
This is the second book today I've found that I have read and rated and has disappeared from my shelves. This is freaky. There is a thread on it, I've written to support and got nothing back. Obviously I am not deleting all these books. This is so fucking weird and upsetting. I just don't know what to do.

The other book is Voluntary Madness: My Year Lost and Found in the Loony Bin
Jul 31, 2011 rated it did not like it
I often rate books but seldom actually comment on them. I also rarely give a book one star so I feel I must justify it a little.

So the subtitle is the Inadvertent Education of a Reluctant Chef. That's a little misleading. I didn't really notice any reluctance. Every job she ever had was in food service. And, in her only non-food experiment, the MFA, she ended up deciding she'd rather be in food service. With the exception of a few early stories about her mother, she really didn't explain any of
Sep 27, 2011 rated it it was amazing
I loved this book. Loved it. At first I thought this was going to be another memoir about "how I fell in love with cooking during my already privileged life". But this one is different. Gabrielle is real. She has had an extraordinarily non-traditional and rough upbringing and is unflinchingly honest about it. So her story is interesting but what I loved most wasn't her unique story but that she is a really, really good writer. Beautiful, I would say. So once I got on board and realized that, I s ...more
Apr 13, 2011 rated it it was ok
Shelves: 2011
Once a sauce breaks it's almost impossible to bring it back together again. Chefs have their tricks, but even with tricks there's no guarantee, and no guarantee the sauce will hold. Most likely it won't. The unfortunate separation in Blood, Bones & Butter occurs at the half-way mark. Of course, I write this at the risk of being way too clever, and maybe it is, but I'm saddened that Chef Gabrielle Hamilton wasn't able to hold her memoir together.

She had me, totally had me for the first 158 pages
Feb 27, 2013 rated it it was ok
The alternate title for this book:
I Have an Italian Husband (But I Totally Didn't Mean To) and Other Reasons Why I'm Totally a Legitimate Chef.

At first, Hamilton tries to take the Feminist-Answer-to-Anthony-Bourdain angle: I never wanted to be a chef! I was a bad girl druggie! I was in the kitchen being vulgar and sexual with all the male cooks in my kitchen but I was also educated!
Unfortunately, Bourdain actually has wit, something that Hamilton is sorely lacking--some of her stories are inte
Jeanette (Ms. Feisty)
Jan 18, 2012 rated it liked it
Recommended to Jeanette (Ms. Feisty) by: Buddy Read with Judy
This is not a chef's tale in the fashion we've come to expect from foodie books in recent years. It's more of an autobiography that happens to include a lot of cooking and eating. Put even more precisely, it's an exercise in self-analysis through writing, in which the reader is allowed to tag along.

The book's subtitle is a perfect seven-word description of Gabrielle "Prune" Hamilton's road to chefdom. Her training in the food service industry was as inadvertent as any career path could possibly
Sep 20, 2012 rated it did not like it
I suppose "Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef" (which is at least 2 lies) was shorter than

"It's not my fault that everything disappoints me: One narcissist's completely predictable culinary path and résumé of failures with a heaping dose of spin"


"Blood, Bones, and Butter: A few mouthwatering meals described in delicious detail served with an amazing amount of whine"
Aug 02, 2012 rated it really liked it
I was unprepared for how this memoir spooled out. I was not familiar with Hamilton, or Prune, her restaurant in New York City, and was expecting a dainty kitchen memoir, even a tough one. But the book turned out to the be story of a marriage, and more, the story of a woman exploring her own identity and soul. This soul is deeply wrapped up in the kitchen, and that is how the kitchen enters the story: it's a background character that defines the shape of everything around it. As a passionate cook ...more
Blood, Bones, and Bitter would have been a better title. Her constant subterranean rage exhausted me. Great, she can cook and found a workaholic outlet to hide from all of her unexamined issues. She’s well into her forties and still angry with her mother for God knows what. The big complaint is that her parents divorced and abandoned her for a summer. Yet she was abandoned at her dad’s home and it’s her mom, the source of her love of food and cooking, whom she doesn’t speak with for 20 years. He ...more
Mar 21, 2011 rated it it was amazing
Shelves: favorites
I read an article of hers in the latest Bon Appetite magazine and immediately purchased this book. I absolutely loved it and noticed myself parceling it out so that it would last longer. Even though the final part of the booked felt like it got off kilter and started to ramble, there were just so many great things I loved, that I had to give it five stars.
Some of the winning pages included:
‘Camping’ in the back yard with her brothers and sister ”…that voluptuous blanket of summer night humidity,
Mar 02, 2011 rated it really liked it
This was an exhausting, schizophrenic read for me and I have very contradictory and conflicting feelings about it. In some ways it was both frustrating and off-putting, and yet I really couldn’t put it down until I’d finished it. On the one hand it’s probably the best food memoir I’ve read since Anthony Bourdain’s Kitchen Confidential – and for some of the same reasons - but at the same time I got far more information about the author’s spectacularly dysfunctional personal life than I really wan ...more
Aug 24, 2011 rated it liked it
Gabrielle Hamilton's Blood, Bones, and Butter is as good a book I've read about the intersection between eating, cooking, and what we do with the hours in-between. Even though I'm a huge Anthony Bourdain fan but his work sometimes make me feel like I'm reading through a filter that stylizes the profession into a restaurant version of a movie like Goodfellas. I'm not a foodie. I microwave cheese on tortillas. Blood, Bones, and Butter doesn't engage in culinary industry mythmaking; the book is abo ...more
Alex Givant
Sep 25, 2019 rated it it was amazing
Most of chef and sous-chef memoirs written by men, this book is one of the exceptions. I like her style of talking about her life, personal issues and what made her to be a chef. This memoir is more on "feelings" side of chef-making vs. men memoirs is more about techniques. ...more
Feb 25, 2011 rated it really liked it
Gabrielle Hamilton certainly has led an enviable life. Blood, Bones & Butter is an adventure, and, truthfully, I was disappointed when it ended. But I found that while Hamilton is skilled at invoking the senses, she is less adept at reconciling various parts of her story.The resulting gaps within the narrative make it a disjointed and frustrating read and impair what is otherwise a very good book.

Feeling “disaffected” after 20 years in the kitchen, she leaves to pursue an MFA degree. After retur

Dec 07, 2012 rated it it was ok  ·  review of another edition
Shelves: 2012-finished
I'm torn. On the one hand, I found myself engaged while reading, and at one point it had me dying for a sandwich from an Italian deli. On the other hand, the author is intensely unlikeable, and her memoir had some really glaring holes in it.

I get that this wasn't necessarily about her romantic life, but I want to know how the following happened: "I mostly like women, which is why my marriage to a man who needed a green card was safe except that I really wanted him to love me. Then we had two kid
Julie Christine
Three and a half stars. I can't quite get to a four.

My food epiphany occurred in France (of course), with food prepared by—wait for it—an Italian (of course). It was a three a.m., post-nightclub gathering of bleary-eyed, eardrum-collapsed international students, crammed into Bruno’s and Filippo’s kitchen in the Alpine city of Chambéry, where I had chosen to study because of its proximity to Italy (of course).

I was already half in love with Bruno from Ancona, but when he handed me a bowl of pasta
Aug 06, 2020 rated it liked it
I enjoyed the story and the fact that the chef/author was brave enough to narrate her own audiobook too. She was brutally honest and right up front with ALL of it.
Feb 02, 2011 rated it did not like it
Recommends it for: nobody
I kept reading mainly because of the gushing praise of Mario Batali and Anthony Bourdain highlighting the cover of this book. Either they didn't actually read the book, or their frame of reference is sadly narrow. Or maybe the publisher sent a lot of wine.
I had to ask my culinary school graduate friend if all chefs are whiny and crude. A lot, but not all, I am told. Argh, what an annoying story. Made worse, no doubt, by the author's MFA in writing. Apparently this necessitates throwing in the oc
Jul 24, 2011 rated it it was ok  ·  review of another edition
Shelves: ebooks, memoirs, cooking
Some Obvious Things I Should Already Know that I Learned from Reading Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef:

1. I almost never enjoy food writing as much as I think I will. I certainly don't enjoy it enough to compensate for basic flaws in a book.

2. TMI memoirs are car accidents but vague, guarded memoirs are boring and confusing which is arguably worse. (I still don't get why Gabrielle was so mad at her mother, how she made the transition from untrained catering as
Sep 27, 2011 rated it liked it
Recommended to Judy by: erin brewster
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef tells the story of Gabrielle Hamilton's, owner of Prune Restaurant in NYC, dysfunctional childhood and the oasis she stumbled upon through cooking.

I experienced a jumble of emotions while reading this book. Disbelief over her parents abandonment of their children, frustration with Gabrielle's bitchiness and unwillingness to forge deep relationships, admiration of her perseverance and talent in cooking, and hope for her futur
Jun 12, 2011 rated it it was ok
Shelves: 2011
Possibly two and a half or three stars. I felt compelled to read this and was interested, but I was irritated by the author. She struck me as really abrasive and strident and I just didn't really like her.

I was interested in the chapters of her early years, and how she came to be a chef and her interest in writing. Her later chapters made me want to visit Italy. But I kept on wondering if I would like her if I met her in person. She seemed incredibly self-absorbed (although most memoirs make yo
Nov 11, 2011 rated it it was ok
Shelves: non-fiction, memoir
I thought this was a memoir I would really enjoy. Unfortunately, for the most part I did not. Ms Hamilton's unconventional childhood and culinary education were interesting.Opening and running a successful restaurant is no easy feat. And she was brutally honest about all that it entails. However, her overall sense of superiority quickly became off putting and tedious.
She bogged me down in the minutia of her personal life. I found nothing for her to be proud of let alone crow about as she deta
I think it was the title that made me check this book out. I didn't know who Gabrielle Hamilton was when I ran across this in Overdrive and I'm not a foodie so chef memoirs aren't high on my reading list. It must have been the title. Or the inverted rooster head. Maybe both.
Whatever it was, I'm glad I listened because I wound up enjoying it a great deal. Confession: I did have to dial up the narration speed so that the author's Eeyorial voice didn't drag me down. At 1.4 speed, though, she sounds
Wow. I really can't believe how utterly disappointed I was by this book. I skimmed the last 30 pages or so, I was so completely bored and sick of Hamilton.

Here's the thing, and I admit this freely: I was interested in this book because a year or two ago I read an interview with her from Anthony Bourdain in his collection of writing ("The Nasty Bits"). The Hamilton he fawns over, and that I was interested in, was not really in these pages. One of the quotes from said essay are when she says, "Fuc
Apr 08, 2011 rated it it was amazing
If you like odd-ball, quirky families that produce eccentric, talented, opinionated people...than read this book! A young women living in a house with no media influences with a French Mom and an artist Dad raise this lovely lady, Gabrielle, who knows what it means to live, eat and create.

She shares all sorts of life experience coupled with her passion for cooking...

For me, this is quintessential foodie reading. I love a good story, a talented writer and the distraction of someone cooking consta
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