Book Review-NYT. Blood Bones and Butter by Gabrielle Hamilton
- Phaedrus Feb 24, 2011 12:19 PM
The review is by Michiko Kakutani
looks very interesting, thanks! a food writer with an mfa with a very interesting upbringing sounds worth checking out.
I can't wait. I've been a huge fan of her writing since her "The Chef" series in the NYTimes in 2001 and preordered Blood Bones and Butter the second I heard it was coming out.
There's a lot of hilariously hyperbolic praise for the book (Mario Batali: “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. Then I will apply for the dishwasher job at Prune to learn from my new queen") but I get it. I actually have to consciously not slobber when I talk about her, she's that awesome. Her writing voice is so distinctive you can consistently identify her pieces even without a byline. Her style is really gutsy and grounded, but still gorgeous and lyrical. I like her food, too.
I pre-ordered it quite a while ago. Is it actually out? Because I can't wait to read it.
I had one of my most memorable meals at Prune. I always wondered if I thought that because it happened to be just a few days before 9/11. Then I went back a few years ago. And it was perfect. Again.
BTW, GH was featured on the most recent episode of "The Splendid Table."