"Dazzling . . . brilliantly written . . . [Hamilton] is as evocative writing about people and places as she is at writing about cooking."–Michiko Kakutani, The New York Times
"Rhapsodic, profane, wonderful . . . A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next."
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The Wall Street Journal "Hamilton's writing about food is so vivid it could make you half-crazed with hunger, leaving you in front of the open fridge with a cold chicken leg in one hand and the book in the other."–
The Boston Globe "Luminous . . . [Readers will] marvel at Hamilton's masterly facility with language."–
The Washington Post "The author/chef is an original–tough, tender, gritty, dreamy. . . . She has written
Blood, Bones & Butter with her whole, generous heart."–
The Miami Herald "Magnificent. Simply the best memoir by a chef ever.
Ever."–Anthony Bourdain