Wednesday, March 2, 2011

Blood, Bones & Butter: A Chef’s Life, With Scars and All

Interest and media attention in Gabrielle Hamilton's Blood, Bones & Butter: The Inadvertant Education of a Reluctant Chef is, shall we say, coming to a boil. Today's article in the New York Times, "A Chef’s Life, With Scars and All," was rather delicious, even sensational.

Notably, it was the second article in the paper on the author and her now bestselling book. The first article, a rapturous review by Michiko Kakutani titled "Remembrance of Flavors Past," appeared back on February 24th.

One thing that stood out in today's article was the fact that this new release is already in its third printing. It's that popular. It's that good!

Happily, we have a small but quickly dwindling
supply of first editions. That's because we're doing an event with Gabrielle Hamilton on March 10th at the Left Bank Restaurant in Larkspur. Ticket's are not cheap, but they are also well worth it. The ticket price (at $100.00 per person, or $170 per couple) includes the meal, wine, coffee, tax, tip & a signed copy of the author’s book. For additional information or to purchase a ticket, please follow this link.

If you can't attend this very special event and would like to order a signed first edition copy of Blood, Bones & Butter: The Inadvertant Education of a Reluctant Chef, simply follow this link and indicate "signed 1st edition" in the comments field of your order.

Meanwhile, here is what others have said about this exceptional new book.

“Magnificent. Simply the best memoir by a chef ever. Ever. Gabrielle Hamilton packs more heart, soul, and pure power into one beautifully crafted page than I’ve accomplished in my entire writing career. Blood, Bones & Butter is the work of an uncompromising chef and a prodigiously talented writer. I am choked with envy.”— Anthony Bourdain

“Gabrielle Hamilton has changed the potential and raised the bar for all books about eating and cooking. Her nearly rabid love for all real food experience and her completely vulnerable, unprotected yet pure point of view unveils itself in both truth and inspiration. 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. After that I will apply for the dishwasher job at Prune to learn from my new queen.”— Mario Batali

“I have long considered Gabrielle Hamilton a writer in cook’s clothing, and this deliciously complex and intriguing memoir proves the point. Her candor, courage, and craft make for a wonderful read but, even more, for an appreciation of her talent and dedication, which have resulted from her often trying but inspiring experiences. Her writing is every bit as delectable and satisfying as her food.”— Mimi Sheraton

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