Gabrielle Hamilton’s memoir Blood, Bones & Butter currently sits at #18 on the NYT Bestseller list. Not bad for a writer who happens to also be a full-time chef (and mom) running her own restaurant in New York City. While you can read a full review of Hamilton’s work here, I thought it might be nice to have a little extra book info “on the side” to spice things up. And by the way, I highly recommend.
As a child Gabrielle Hamilton’s mother called her by the pet name Prune, and it’s Prune that appears on Hamilton’s thriving restaurant at 54 East 1st. Street in New York City’s East Village. In her kitchen at Prune, Gabrielle Hamilton is now well known for serving up American fare that she shares is “very personal, it’s food that I grew up eating or that I have a very close experience cooking, or that I personally know from the ground up and have made and loved.”
The East Village rests in the borough of Manhattan and lies east of Greenwich Village. Much like the maverick chef herself, the East Village has a rich history of both rebellion and creative vision, making it the perfect location for Hamilton. Once the upper part of the Lower East Side, the East Village began its transformation in the 1940’s as a hub of countercultural thought and artistic activity that drew bohemians from around the globe and continues to house the avant-garde to this day.
For more on Gabrielle Hamilton, try this podcast on Splendid Table or this video of Gabrielle at Prune from Savory New York. For more on the area’s fantastic history and bohemian culture, try this episode from the PBS series American Masters.
*Quote from Video: Savory New York
-Support your local bookstores, libraries, and universities. It matters.
-Post by Megan Shaffer