Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
(OverDrive MP3 Audiobook, OverDrive Listen)
Published:
Books on Tape 2011
Format:
OverDrive MP3 Audiobook, OverDrive Listen
Edition:
Unabridged
Status:
Available from OverDrive
Description
NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • Bookreporter
“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 twenty 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 one hundred 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. Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • Bookreporter
“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 twenty 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 one hundred 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. Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.
Formats
OverDrive MP3 Audiobook
Works on MP3 Players, PCs, and Macs. Some mobile devices may require an application to be installed.
Need Help?
If you are having problem transferring a title to your device, please fill out this support form or visit the library so we can help you to use our eBooks and eAudio Books.
If you are having problem transferring a title to your device, please fill out this support form or visit the library so we can help you to use our eBooks and eAudio Books.
More Details
Street Date:
03/01/2011
Language:
English
ISBN:
9781415943755
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation (style guide)
Gabrielle Hamilton. (2011). Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. Unabridged Books on Tape.
Chicago / Turabian - Author Date Citation (style guide)Gabrielle Hamilton. 2011. Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. Books on Tape.
Chicago / Turabian - Humanities Citation (style guide)Gabrielle Hamilton, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. Books on Tape, 2011.
MLA Citation (style guide)Gabrielle Hamilton. Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. Unabridged Books on Tape, 2011.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 1 | 1 |
| East Hampton Public Library | 0 | 0 |
Staff View
Grouped Work ID:
3d085463-198b-0ad5-743f-5eda66112b6a
Needs Update?:
No
Date Added:
Mar 01, 2018 13:53:12
Date Updated:
Dec 06, 2020 22:39:29
Last Metadata Check:
Apr 15, 2024 00:46:22
Last Metadata Change:
Feb 05, 2024 00:59:00
Last Availability Check:
Apr 15, 2024 00:46:37
Last Availability Change:
Mar 22, 2024 16:21:09
Last Grouped Work Modification Time:
Apr 15, 2024 22:18:01
OverDrive Product Record
- images
- cover:
- href: https://img1.od-cdn.com/ImageType-100/1191-1/{7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA}Img100.jpg
- type: image/jpeg
- thumbnail:
- href: https://img1.od-cdn.com/ImageType-200/1191-1/{7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA}Img200.jpg
- type: image/jpeg
- cover150Wide:
- href: https://img1.od-cdn.com/ImageType-150/1191-1/7FB/C1C/F3/{7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA}Img150.jpg
- type: image/jpeg
- cover300Wide:
- href: https://img1.od-cdn.com/ImageType-400/1191-1/7FB/C1C/F3/{7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA}Img400.jpg
- type: image/jpeg
- cover:
- formats
- identifiers:
- type: 8
- value: penguinrandomhouse_audio#9781415943748
- type: ISBN
- value: 9781415943755
- name: OverDrive MP3 Audiobook
- id: audiobook-mp3
- identifiers:
- identifiers:
- type: 8
- value: penguinrandomhouse_audio#9781415943748
- type: ISBN
- value: 9781415943755
- name: OverDrive Listen
- id: audiobook-overdrive
- identifiers:
- mediaType
- Audiobook
- primaryCreator
- role: Author
- name: Gabrielle Hamilton
- title
- Blood, Bones & Butter
- dateAdded
- 2011-04-14T12:17:28.54-04:00
- contentDetails
- href: https://link.overdrive.com/?websiteID=242&titleID=349152
- type: text/html
- account:
- name: LION: Libraries Online (CT)
- id: 1354
- sortTitle
- Blood Bones and Butter The Inadvertent Education of a Reluctant Chef
- crossRefId
- 349152
- subtitle
- The Inadvertent Education of a Reluctant Chef
- id
- 7fbc1cf3-b2d5-49e2-96db-c5e12db03daa
- starRating
- 3.8
OverDrive MetaData
- isPublicDomain
- False
- formats
- duration: 10:05:03
- fileName: BloodBonesButter_9781415943748_349152
- partCount: 8
- fileSize: 290828128
- identifiers:
- audience: retailer
- type: 8
- value: penguinrandomhouse_audio#9781415943748
- audience: library
- type: ISBN
- value: 9781415943755
- rights:
- type: PlayOnPC
- value: 1
- type: PlayOnPCCount
- value: -1
- type: BurnToCD
- value: 1
- type: BurnToCDCount
- value: -1
- type: PlayOnPM
- value: 1
- type: TransferToSDMI
- value: 1
- type: TransferToNonSDMI
- value: 1
- type: TransferCount
- value: -1
- type: CollaborativePlay
- value: 0
- type: PublicPerformance
- value: 0
- type: TranscodeToAAC
- value: 1
- name: OverDrive MP3 Audiobook
- isReadAlong: False
- id: audiobook-mp3
- onSaleDate: 3/1/2011
- samples:
- source: Part 1
- formatType: audiobook-mp3
- url: https://excerpts.cdn.overdrive.com/FormatType-425/1191-1/349152-BloodBonesButter.mp3
- source: Part 1
- formatType: audiobook-overdrive
- url: https://samples.overdrive.com/?crid=7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA&.epub-sample.overdrive.com
- duration: 10:05:03
- fileName: BloodBonesandButterALifeoftheGrotesquetheSenti-562
- partCount: 0
- fileSize: 290424159
- identifiers:
- audience: retailer
- type: 8
- value: penguinrandomhouse_audio#9781415943748
- audience: library
- type: ISBN
- value: 9781415943755
- name: OverDrive Listen
- isReadAlong: False
- id: audiobook-overdrive
- onSaleDate: 3/1/2011
- samples:
- source: Part 1
- formatType: audiobook-mp3
- url: https://excerpts.cdn.overdrive.com/FormatType-425/1191-1/349152-BloodBonesButter.mp3
- source: Part 1
- formatType: audiobook-overdrive
- url: https://samples.overdrive.com/?crid=7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA&.epub-sample.overdrive.com
- creators
- role: Author
- fileAs: Hamilton, Gabrielle
- bioText: Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network, among other television. She lives in Manhattan with her two sons.
- name: Gabrielle Hamilton
- role: Narrator
- fileAs: Hamilton, Gabrielle
- bioText: Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network, among other television. She lives in Manhattan with her two sons.
- name: Gabrielle Hamilton
- imprint
- Random House Audio
- publishDate
- 2011-03-01T00:00:00-05:00
- edition
- Unabridged
- isOwnedByCollections
- True
- title
- Blood, Bones & Butter
- fullDescription
- NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • Bookreporter
“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 twenty 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 one hundred 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. Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent. - popularity
- 845
- links
- self:
- href: https://api.overdrive.com/v1/collections/v1L1BPQEAAA20/products/7fbc1cf3-b2d5-49e2-96db-c5e12db03daa/metadata
- type: application/vnd.overdrive.api+json
- self:
- id
- 7fbc1cf3-b2d5-49e2-96db-c5e12db03daa
- starRating
- 3.8
- images
- cover:
- href: https://img1.od-cdn.com/ImageType-100/1191-1/{7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA}Img100.jpg
- type: image/jpeg
- thumbnail:
- href: https://img1.od-cdn.com/ImageType-200/1191-1/{7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA}Img200.jpg
- type: image/jpeg
- cover150Wide:
- href: https://img1.od-cdn.com/ImageType-150/1191-1/7FB/C1C/F3/{7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA}Img150.jpg
- type: image/jpeg
- cover300Wide:
- href: https://img1.od-cdn.com/ImageType-400/1191-1/7FB/C1C/F3/{7FBC1CF3-B2D5-49E2-96DB-C5E12DB03DAA}Img400.jpg
- type: image/jpeg
- cover:
- isPublicPerformanceAllowed
- False
- languages
- code: en
- name: English
- subjects
- value: Biography & Autobiography
- value: Cooking & Food
- value: Self-Improvement
- value: Nonfiction
- publishDateText
- 03/01/2011
- mediaType
- Audiobook
- shortDescription
- NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • Bookreporter
“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... - sortTitle
- Blood Bones and Butter The Inadvertent Education of a Reluctant Chef
- crossRefId
- 349152
- subtitle
- The Inadvertent Education of a Reluctant Chef
- publisher
- Books on Tape
- bisacCodes
- code: BIO026000
- description: BIOGRAPHY & AUTOBIOGRAPHY / Memoirs
- code: BIO029000
- description: Biography & Autobiography / Culinary
- code: SEL031000
- description: Self-Help / Personal Growth / General
