‘The New Yorker’ Offers Taste of Chef Hamilton’s Style

After catching Gabrielle Hamilton’s personal history piece The Lamb Roast in my favorite mag last week, I thought I would re-run NLR’s recent post on the famed chef/author. If you are tempted by Hamilton’s upcoming book release, you can get a “taste” of her writing style by linking above or to the January 17, 2011 issue of The New Yorker.

It is far more likely that foodies rather than lit-junkies recognize the name Gabrielle Hamilton, particularly if one lives in NYC. In her digs on 54 East 1st. Street, the touted chef and owner of Prune is soon to toss up her first book titled Blood, Bones & Butter:  The Inadvertent Education of a Reluctant Chef.

“Before Hamilton opened her acclaimed New York City restaurant Prune, she spent twenty fierce, hard-living years trying to find the purpose and meaning in her life,” divulges the Random House site. “BLOOD, BONES, AND BUTTER recounts this unconventional journey through the many kitchens Hamilton inhabited. The result is an unflinching and lyrical work that marks the debut of a tremendous literary talent.”

So where does a busy chef get her literary muscle? Turns out a few of those “hard-living years” were spent right in our own backyard. Ms Hamilton joins the growing ranks of published authors who have pursued a Master of Fine Arts degree in fiction writing at the University of Michigan. To make those MFA writing ends meet in Ann Arbor, Ms. Hamilton picked up a part-time catering gig in the process, ultimately launching her dual career.*

Already receiving high praise, Random House promises: “Hamilton will appeal to both foodies and literary audiences alike as she deliciously divulges her experiences in love, life, and food.”  The memoir “Blood, Bones, & Butter” is slated for release by Random House on March 1, 2011.

*Food & Wine piece:  A Mentor Named Misty

-Support your local bookstores, libraries, and universities. It matters.

-Post by Megan Shaffer

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