Gabrielle Hamilton – författare

'Magnificent’ Anthony BourdainA sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family.Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with 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; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family.‘Evocative…dazzling…beautifully written’ New York TimesPerfect for fans of Salt, Fat, Acid, Heat.

The year’s top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. 

“A year that stopped our food world in its tracks,” writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most.

 THE BEST AMERICAN FOOD WRITING 2021 INCLUDES • BILL BUFORD • RUBY TANDOH • PRIYA KRISHNA • LIZA MONROY • NAVNEET ALANG • KELSEY MILLER HELEN ROSNER • LIGAYA MISHAN and others

In her long-awaited new memoir, the author of the New York Times bestseller and James Beard Award winner Blood, Bones & Butter tells the “raw and darkly humorous” (People) story of her family's unexpected dissolution.“Hamilton’s voice is as singular and rollicking as ever in Next of Kin, but it feels rare and special to have it applied to the kind of complicated family history that so many of us only come to confront in adulthood (if at all).”—Vogue“We were a family veined through with certain brutalities, rifts, and unresolved conflicts, as well as some remarkable violences and some decades-long silences. But together we had rituals, systems, congruent cohering events that made us who we were as one. I thought of the black and blue marks as if they were the desirable spores of mold found in noble cheeses.”The youngest of five children, Gabrielle Hamilton took pride in her unsentimental, idiosyncratic family. She idolized her parents’ charisma and non-conformity. She worshipped her siblings’ mischievousness and flair. Hers was a family with no fondness for the humdrum.Hamilton grew up to find enormous success, first as a chef and then as the author of award-winning, bestselling books. But her family ties frayed in ways both seismic and mundane until eventually she was estranged from them all. In the wake of one brother’s sudden death and another’s suicide, while raising young children of her own, Hamilton was compelled to examine the sprawling, complicated root system underlying her losses. She began investigating her family’s devout independence and individualism with a nearly forensic rigor, soon discovering a sobering warning in their long-held self-satisfaction. By the time she was called to care for her declining mother—the mother she’d seen only twice in thirty years—Hamilton had realized a certain freedom, one made possible only through a careful psychological autopsy of her family. Hamilton’s gift for pungent dialogue, propulsive storytelling, intense honesty, and raucous humor made her first book a classic of modern memoir. In Next of Kin, she offers a keen and compassionate portrait of the people she grew up with and the prevailing but soon-to-falter ethos of the era that produced them. A personal account of one family’s disintegration, Next of Kin is also a universal story of the emotional clarity that comes from scrutinizing our family mythologies and seeing through to the other side.

In her long-awaited new memoir, the author of the New York Times bestseller and James Beard Award winner Blood, Bones & Butter tells the “raw and darkly humorous” (People) story of her family's unexpected dissolution.“Hamilton’s voice is as singular and rollicking as ever in Next of Kin, but it feels rare and special to have it applied to the kind of complicated family history that so many of us only come to confront in adulthood (if at all).”—Vogue“We were a family veined through with certain brutalities, rifts, and unresolved conflicts, as well as some remarkable violences and some decades-long silences. But together we had rituals, systems, congruent cohering events that made us who we were as one. I thought of the black and blue marks as if they were the desirable spores of mold found in noble cheeses.”The youngest of five children, Gabrielle Hamilton took pride in her unsentimental, idiosyncratic family. She idolized her parents’ charisma and non-conformity. She worshipped her siblings’ mischievousness and flair. Hers was a family with no fondness for the humdrum.Hamilton grew up to find enormous success, first as a chef and then as the author of award-winning, bestselling books. But her family ties frayed in ways both seismic and mundane until eventually she was estranged from them all. In the wake of one brother’s sudden death and another’s suicide, while raising young children of her own, Hamilton was compelled to examine the sprawling, complicated root system underlying her losses. She began investigating her family’s devout independence and individualism with a nearly forensic rigor, soon discovering a sobering warning in their long-held self-satisfaction. By the time she was called to care for her declining mother—the mother she’d seen only twice in thirty years—Hamilton had realized a certain freedom, one made possible only through a careful psychological autopsy of her family. Hamilton’s gift for pungent dialogue, propulsive storytelling, intense honesty, and raucous humor made her first book a classic of modern memoir. In Next of Kin, she offers a keen and compassionate portrait of the people she grew up with and the prevailing but soon-to-falter ethos of the era that produced them. A personal account of one family’s disintegration, Next of Kin is also a universal story of the emotional clarity that comes from scrutinizing our family mythologies and seeing through to the other side.

NEW YORK TIMES BESTSELLERFrom Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLYNAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • EaterA self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels.   Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.Praise for Prune   “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times   “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)From the Hardcover edition.