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Blood, Bones & Butter
- The Inadvertent Education of a Reluctant Chef
- Narrated by: Gabrielle Hamilton
- Length: 10 hrs and 4 mins
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Editorial reviews
From the chef of the excellently unpretentious New York restaurant Prune comes this delicious memoir charting her experiences with both feast and famine. Having gone to graduate school for creative writing, Gabrielle Hamilton is entirely able to describe her life story not only as a chef, but as a writer. As a bonus, she narrates the audiobook herself with the deep feeling and attachment one should expect from someone analyzing her own life. Hamilton’s personality really shines through. With each deadpan punchline and every impeccable bit of Italian, it becomes increasingly obvious how Hamilton has managed to not only survive, but actually thrive, in the financially risky and still sadly machismo-dominated food service industry.
Beginning with her youth as a high school dropout abandoned by a hippie father and French mother, Hamilton relied on her experiences in the family kitchen to get hired as a waitress or line cook at a variety of average diners. Later, she travelled the world for a few months more on the strength of her wits than her wallet, learning about world cuisine from anybody willing to teach her. Her highly specific recollection of what it is like to be starving on a cross-county train ride is pure poetry, and the kind of thing one wants to hear directly from the mouth of the person who lived it. As Hamilton finds herself increasingly imbedded in the world of food, she is somewhat startled to realize that it has been her true passion all along.
There is easily something in here for everyone to enjoy. Industry people will appreciate the rant against brunch joints that offer a free mimosa. Aspiring chefs will be relieved to know that some fulfilling work-life balance is indeed possible. Foodies will delight in the comparison of regional Italian cuisine with its woefully inadequate American counterpart. And, of course, scrappy women who always manage to land on their feet will appreciate this unflinching testimony to the importance of having strength of character and a willingness to go your own way. Gabrielle Hamilton’s voice work is excellent because she doesn’t act like the popular girl at the party, regaling everyone with gossipy tales she acquired as toast of the town. Rather, she casually and quietly builds a fierce little empire of wisdom out of the scattered, broken bits of adventure that have been her life so far. This is a genuinely good listen, written and read by a genuine person. Megan Volpert
Publisher's summary
New York Times best seller.
A New York Times Notable Book.
Named one of the best books of the year by The Miami Herald, Newsday, The Huffington Post, Financial Times, GQ, Slate, Men’s Journal, Washington Examiner, Publishers Weekly, Kirkus Reviews, National Post, The Toronto Star, BookPage, and Bookreporter.
"I wanted the lettuce and eggs at room temperature...the butter-and-sugar sandwiches we ate after school for snack...the marrow bones my mother made us eat as kids that I grew to crave as an adult...There would be no "conceptual" or "intellectual" food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin".
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.
Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: The rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily 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; the soulless catering factories that helped pay the rent; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family - the result of a difficult and prickly marriage that nonetheless yields rich and lasting dividends.
Blood, Bones & Butter is an unflinching and lyrical work. Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.
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Food offers more than just sustenance: it’s a way to connect with others, to fine-tune a skillset, and to savor some of life’s simplest pleasures. Sharing a meal that you’ve put your heart into or gathering around a communal table offers a unique sense of warmth and togetherness that just can’t be replicated anywhere else. Whether you're looking for cooking inspiration or memoirs from your favorite chefs, these audiobooks are sure to satisfy.
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Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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Housebroken
- Admissions of an Untidy Life
- By: Laurie Notaro
- Narrated by: Laurie Notaro
- Length: 6 hrs and 12 mins
- Unabridged
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Overall
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Performance
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Story
Number-one New York Times best-selling author Laurie Notaro isn't exactly a domestic goddess - unless that means she fully embraces her genetic hoarding predisposition, sneaks peeks at her husband's daily journal, or has made a list of the people she wants on her Apocalypse Survival team (her husband's not on it). Notaro chronicles her chronic misfortune in the domestic arts, including cooking, cleaning, and putting on Spanx while sweaty (which should technically qualify as an Olympic sport).
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Wonderful
- By Carlie on 07-28-16
By: Laurie Notaro
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Goodbye, Vitamin
- A Novel
- By: Rachel Khong
- Narrated by: Therese Plummer
- Length: 4 hrs and 59 mins
- Unabridged
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Overall
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Performance
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Story
Freshly disengaged from her fiancé and feeling that life has not turned out quite the way she planned, 30-year-old Ruth quits her job, leaves town, and arrives at her parents' home to find that situation more complicated than she'd realized. Her father, a prominent history professor, is losing his memory and is only erratically lucid. Ruth's mother, meanwhile, is lucidly erratic.
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Hello Sweet Sweet Book
- By Syd Young on 08-06-17
By: Rachel Khong
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Bruno's Challenge
- And Other Stories of the French Countryside
- By: Martin Walker
- Narrated by: Robert Ian Mackenzie
- Length: 8 hrs and 3 mins
- Unabridged
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Overall
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Performance
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Story
Martin Walker presents his first collection of Bruno stories featuring all the familiar characters from the novels, the glories of the Périgord, and ample helpings of food and wine.
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Outtakes and Ephemera
- By SW Clemens on 03-23-22
By: Martin Walker
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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Overall
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Performance
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Story
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
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Farm City
- The Education of an Urban Farmer
- By: Novella Carpenter
- Narrated by: Karen White
- Length: 9 hrs and 53 mins
- Unabridged
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Overall
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Performance
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Story
Novella Carpenter loves cities - the culture, the crowds, the energy. At the same time, she can't shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents' disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways.
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Hmmm.
- By THoward on 09-30-09
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The Hundred-Foot Journey
- A Novel
- By: Richard C. Morais
- Narrated by: Neil Shah
- Length: 8 hrs and 51 mins
- Unabridged
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Overall
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Performance
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Story
Born above his grandfather’s modest restaurant in Mumbai, Hassan first experienced life through intoxicating whiffs of spicy fish curry, trips to the local markets, and gourmet outings with his mother. But when tragedy pushes the family out of India, they console themselves by eating their way around the world, eventually settling in Lumière, a small village in the French Alps.
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Great details & writing in a flawed story
- By David Shear on 02-12-14
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
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Overall
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Performance
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Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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The Bucolic Plague
- How Two Manhattanites Became Gentlemen Farmers: An Unconventional Memoir
- By: Josh Kilmer-Purcell
- Narrated by: Johnny Heller
- Length: 8 hrs and 7 mins
- Unabridged
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Overall
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Performance
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Story
A happy series of accidents and a doughnut-laden escape upstate take Josh Kilmer-Purcell and his partner, Brent Ridge, to the doorstep of the magnificent (and fabulously for sale) Beekman Mansion. And so begins their transformation from uptight urbanites into the 200-year-old-mansion-owning Beekman Boys. Suddenly Josh---a full-time New Yorker with a successful advertising career---and Brent find themselves weekend farmers, surrounded by nature's bounty and an eclectic cast.
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Selling your dream and name dropping
- By Mark on 09-13-12
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Up from Orchard Street
- By: Eleanor Widmer
- Narrated by: Lorna Raver
- Length: 15 hrs and 44 mins
- Unabridged
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Overall
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Performance
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Story
Three generations of Roths live together in a crowded tenement flat. Long-widowed Manya is the family's head and its heart. But Manya is no soft touch, except, perhaps, where her granddaughter Elka is concerned. Precocious Elka is her closest companion and confidante. Through Elka's eyes we come to know the fascinating characters who move in and out of the Roths' lives.
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Tenement Life From a Child's Point of View
- By Sara on 08-10-14
By: Eleanor Widmer
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Confessions of a Carb Queen
- A Memoir
- By: Susan Blech, Caroline Bock
- Narrated by: Aimee Jolson
- Length: 8 hrs and 32 mins
- Unabridged
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Overall
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Performance
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Story
By the time Susan Blech was 38 years old, she weighed a staggering 468.1 pounds. She binged. She was "only a little chubby," or so she convinced herself. Gripping, sometimes shocking, and ultimately inspiring, Confessions of a Carb Queen is the story of how Susan changed her life to save her life, ultimately losing 250 pounds without surgery. Susan speaks candidly about eating binges, fat sex, and other topics no obese person has dared to address.
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Negative reviews are ridiculous.
- By Heather Marie on 01-07-16
By: Susan Blech, and others
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Toast
- The Story of a Boy's Hunger
- By: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 3 mins
- Unabridged
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Overall
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Performance
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Story
Toast is Nigel Slater's truly extraordinary story of a childhood remembered through food. In each chapter, as he takes listeners on a tour of the contents of his family's pantry (rice pudding, tinned ham, cream soda, mince pies, lemon drops, bourbon biscuits), we are transported.
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Nigel Slater is fabulous!
- By S on 02-13-07
By: Nigel Slater
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Notes on a Banana
- A Memoir of Food, Love, and Manic Depression
- By: David Leite
- Narrated by: David Leite
- Length: 11 hrs and 58 mins
- Unabridged
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Overall
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Performance
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Story
Reminiscing about the people and events that shaped him, David looks back at the highs and lows of his life, from his rejection of being gay and his attempt to "turn straight" through Aesthetic Realism, a cult in downtown Manhattan, to becoming a writer, cookbook author, and web publisher, to his 23-year relationship with Alan, known to millions of David's readers and listeners as "The One", which began with (what else?) food.
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Finished it in a day!
- By Kathryn on 08-23-17
By: David Leite
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At Home in the World
- Reflections on Belonging While Wandering the Globe
- By: Tsh Oxenreider
- Narrated by: Tsh Oxenreider
- Length: 7 hrs and 17 mins
- Unabridged
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Overall
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Performance
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Story
As Tsh Oxenreider, author of Notes from a Blue Bike, chronicles her family's adventure around the world. Seeing, smelling, and tasting the widely varying cultures along the way, she discovers what it truly means to be at home.
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Having traveled the world as a kid myself.....
- By kmk on 07-31-17
By: Tsh Oxenreider
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Death al Dente
- Food Lovers' Village Mystery Series, Book 1
- By: Leslie Budewitz
- Narrated by: Rebecca Mitchell
- Length: 9 hrs and 15 mins
- Unabridged
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Overall
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Performance
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Story
The town of Jewel Bay, Montana - known as a Food Lovers' Village - is obsessed with homegrown and homemade Montana fare. So when Erin Murphy takes over her family's century-old general store, she turns it into a boutique market filled with local delicacies. But Erin's freshly booming business might go rotten when a former employee turns up dead.
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Four and a half stars
- By Beatrice on 05-01-17
By: Leslie Budewitz
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Overall
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Performance
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Story
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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A fun and inspiring civics lesson
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Jacques Pépin never has disappointed
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The Devil in the Kitchen
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
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32 Yolks
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In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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Every aspiring cook needs to read this
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By: Eric Ripert, and others
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By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
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DC should be proud to have Chef Kwame
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Yes, Chef
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A fun and inspiring civics lesson
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
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A Tasteless World?
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The Apprentice
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In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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Jacques Pépin never has disappointed
- By Peter on 10-03-20
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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32 Yolks
- From My Mother's Table to Working the Line
- By: Eric Ripert, Veronica Chambers
- Narrated by: Peter Ganim
- Length: 7 hrs and 26 mins
- Unabridged
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In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.
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Every aspiring cook needs to read this
- By PatrickV on 07-01-16
By: Eric Ripert, and others
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Notes from a Young Black Chef
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By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
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DC should be proud to have Chef Kwame
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My Kitchen Year
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In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. "I did what I always do when I'm confused, lonely, or frightened," she writes. "I disappeared into the kitchen."
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RR reads well
- By kgohl on 10-23-15
By: Ruth Reichl
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Chef's PSA
- How Not to Be the Biggest Idiot in the Kitchen
- By: Andre Natera
- Narrated by: Gabriel Couret
- Length: 46 mins
- Unabridged
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Overall
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Performance
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Story
If you have ever worked in a professional kitchen, are in culinary school, or are thinking about a career as a chef, then you need this audiobook. It will guide you on the behaviors of top chefs and how to conduct yourself in the kitchen. This audiobook is filled with short little lessons—or PSAs—that every cook needs to know to get along successfully in the kitchen. The great thing about this book is that it is a guide for you both early in your career and later when you are developing others. The rules in the book can change from kitchen to kitchen, but most are culinary truisms.
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Solid
- By Amazon Customer on 12-09-22
By: Andre Natera
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Sweetbitter
- A Novel
- By: Stephanie Danler
- Narrated by: Alex McKenna
- Length: 12 hrs and 24 mins
- Unabridged
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Overall
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Performance
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Story
Twenty-two and knowing no one, Tess leaves home to begin her adult life in New York City. Thus begins a year that is both enchanting and punishing in a low-level job at “the best restaurant in New York City”. Grueling hours and a steep culinary learning curve awaken her to the beauty of oysters, the finest champagnes, the appellations of Burgundy. At the same time, she opens herself to friendships - and love - set against the backdrop of dive bars and late nights.
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Set Your Expectations Accordingly
- By FanB14 on 06-24-16
By: Stephanie Danler
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Heat
- An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- By: Bill Buford
- Narrated by: Michael Kramer
- Length: 12 hrs and 15 mins
- Unabridged
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Overall
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Performance
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Story
From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.
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just okay
- By sjames on 10-14-06
By: Bill Buford
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Overall
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Performance
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Story
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Eat a Peach
- A Memoir
- By: David Chang, Gabe Ulla
- Narrated by: David Chang
- Length: 9 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
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So many threads coming into a wonderful tapstery.
- By Suzie on 09-12-20
By: David Chang, and others
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 8 hrs and 59 mins
- Unabridged
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Overall
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Performance
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Story
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
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Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
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My Life in France
- By: Julia Child, Alex Prud'Homme
- Narrated by: Kimberly Farr
- Length: 11 hrs and 17 mins
- Unabridged
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Overall
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Performance
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Story
This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.
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What a pleasure!
- By Sara on 07-03-08
By: Julia Child, and others
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The Tale of the Dueling Neurosurgeons
- The History of the Human Brain as Revealed by True Stories of Trauma, Madness, and Recovery
- By: Sam Kean
- Narrated by: Henry Leyva
- Length: 12 hrs and 37 mins
- Unabridged
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Overall
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Performance
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Story
Early studies of the human brain used a simple method: Wait for misfortune to strike - strokes, seizures, infectious diseases, horrendous accidents - and see how victims coped. In many cases their survival was miraculous, if puzzling. Observers were amazed by the transformations that took place when different parts of the brain were destroyed, altering victims' personalities. With the lucid, masterful explanations and razor-sharp wit his fans have come to expect, Kean explores the brain's secret passageways.
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Detailed but not overly Technical
- By Michael on 05-06-15
By: Sam Kean
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Humble Pie
- By: Gordon Ramsay
- Narrated by: Gordon Ramsay
- Length: 3 hrs and 1 min
- Abridged
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Overall
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Performance
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Story
This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.
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Do wish it was unabridged though. . .
- By Tiffini on 04-16-10
By: Gordon Ramsay
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Your Table Is Ready
- Tales of a New York City Maître D'
- By: Michael Cecchi-Azzolina
- Narrated by: Michael Cecchi-Azzolina
- Length: 9 hrs and 20 mins
- Unabridged
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Overall
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Performance
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Story
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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Accurately crass and heart felt
- By Amazon Customer on 01-10-23
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Sous Chef
- 24 Hours on the Line
- By: Michael Gibney
- Narrated by: Fred Berman
- Length: 5 hrs and 42 mins
- Unabridged
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Overall
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Performance
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Story
In this urgent and unique book, chef Michael Gibney uses 24 hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here listeners will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food - the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing listeners to briefly inhabit the hidden world behind the kitchen doors, in real time.
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Only as good as your last plate.
- By Norma Miles on 02-21-19
By: Michael Gibney
What listeners say about Blood, Bones & Butter
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall
- Grant
- 07-09-11
Well done.
I enjoyed every moment of this book. Part foodie journey. Part ultra-personal memoir. Hamilton has a style and an ease to her writing that is extremely accessible and real. Zero pretense. Lots of flavor. Her narration was a little flat at first but then she picked it up, or my ear got used to her style. Either way, I fell into this book and never wanted to have to climb out.
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4 people found this helpful
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Overall
- Guy
- 03-06-11
Could not stop listening!
Totally awesome. Well defined characters and totally interesting book! You want to learn more about the life of this chef!
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3 people found this helpful
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Overall
- Brooke
- 04-19-11
Beautiful!
This book captures all the sensuality we associate with food, even when we ultimately find its goodness is intimately linked to childhood and to the sense-pure memories that blend the two together into a coherent whole. I loved this book, and I especially loved the author reading her own work. Brava!
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1 person found this helpful
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- Jill
- 02-04-16
5 stars.
Rich in detail and voice so true and real. When, how, where did Hamilton find time to write this gem.
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- Ralph
- 10-17-11
Finding yourself
Beautiful written memoir of growing up and finding your way to the life one needs to live. Gabrielle Hamilton shares her life and her becoming a chef and owner of the wonderful restaurant Prune in NYC. If you love Anthony Bourdain put this book at the top of your reading list
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- Lee
- 12-25-19
Good Beginning
What started as an inspiring story of female empowerment became flat and whiny. very dissapointed.
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- Laura Silverman
- 05-12-23
Very enjoyable story!
I loved the food, the characters, the imagery and the insights into the hospitality industry. Great job!
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- Catarina
- 06-22-11
Her life described "as is"
Straightforwardly written (and read) life story where Gabrielle is not shying away from describing relationships, situations and feelings just as they are. I felt very invited as a reader, like she has nothing to hide from other peoples opinions.
The book encourages me to continue my own life straight forward, not being afraid for decisions that could annoy or provoke other people. And I definitely want to visit Prune next time I am in New York!
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2 people found this helpful
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Overall
- Michele
- 08-12-11
Very Enjoyable
I thoroughly enjoyed this frank look at Hamilton's life, which I found fascinating. I also enjoyed her narration of the book, which was real and honest and engaging. She's a great writer and I'm hoping she has another book in her.
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2 people found this helpful
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- Lisbeth
- 03-26-12
Good Book
This was a good book with some new insights for me about the world of cooking and restaurants. It absolutely cries out for a sequel, though, as the story just sort of dropped off at the end, But I would definately recommend it.
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