This upcoming Wednesday, January 25th, acclaimed chef Gabrielle Hamilton will be at Flyleaf Books in Chapel Hill to read from her recent best-selling memoir, Blood, Bones & Butter. Hamilton, who in addition to being the chef/owner of Prune in New York City has an MFA in fiction writing from the University of Michigan, is the latest chef to lift the curtain on life behind the stove, although given the book reviews her’s sits firmly at the top of the heap. Anthony Bourdain has called Hamilton’s book “the best memoir by a chef ever”, and Mario Batali said he would “burn all the books I have written for pretending to be anything even close to this.”
Image from bloodbonesandbutter.net
I was at Flyleaf earlier this week for the first CHOP NC meeting of the year and picked up a copy with the hopes of finishing it by next week. I’ve read the first chapter thus far and I’m already hooked. Hamilton’s writing is evocative; I can smell the lamb roast of her childhood wafting up from the pages and feel the icy cold of the stream in which her family stashes beers and sodas during their marathon summer cookouts. I’ve read many a chef memoir and I can already tell that this one is going to be a lifelong favorite.
Gabrielle Hamilton at Flyleaf Books, Wednesday, January 25th, 7-8pm
I'm Matt. I love food. I love to grow it, cook it, eat it, learn about it, write about it, and talk about it. I believe that there are few things more important in life than what we put into our bodies. I believe food should be healthy for body, mind, and planet.
Once, while I was living in Ecuador, I ate some roast guinea pig from a street vendor. It was one of the best experiences and worst stomach aches of my life.