Why people recommend it
Blood, Bones, & Butter by Gabrielle Hamilton is a celebrated food memoir that details the author's unconventional path to becoming a chef and running her restaurant. Gilbert Cruz and Dwight Garner discussed the book on The Book Review as a prominent entry in the food memoir genre, while Jumanna Katib noted its 2011 publication date as the author's first major release. Angela Duckworth spoke about the book extensively on No Stupid Questions both before and during her interview with Hamilton, referencing its full subtitle, The Inadvertent Education of a Reluctant Chef, and discussing the challenges of the culinary profession. The host of No Stupid Questions also highlighted reading the memoir alongside Hamilton's essays in The Times when exploring themes of adult friendship and career trajectories. Across these appearances, speakers treated the memoir as a compelling and uniquely honest exploration of the culinary world, professional identity, and personal growth, praising Hamilton's distinct voice and storytelling ability within the food writing landscape.
Who recommended it
- Angela Duckworth Discussed
- Gilbert Cruz Discussed
- Joumana Khatib Discussed
Angela Duckworth — 4 mentions
“and of course I read blood bones and butter cheffing if it's even a verb cheffing”
“you've titled your book Blood bones and butter the inadvertent education of a reluctant Chef”
“and of course I read blood bones and butter chefing if it's even a verb chefing”
“you've titled your book Blood bones and butter the inadvertent education of a reluctant Chef”
Gilbert Cruz — 1 mention
“I'm thinking um of a of a of a book by the uh chef Gabrielle Hamilton... Right, that was um Blood, Bones and Butter.”
Joumana Khatib — 1 mention
“Her first one, Blood, Bones, and Butter, came out in 2011.”
Mentioned on the show without a named speaker — 1
“I am dying to ask you a question that has actually been simmering as I read through like essays that you've published in The Times and of course I read Blood, Bones, and Butter.”