'Blood, Bones & Butter': Explaining The Hype Around Chef Gabrielle Hamilton's Memoir

There's a small restaurant in New York City called Prune. It has around 30 seats, a bohemian air and a menu of urbane comfort foods, artfully prepared. It has never received a Michelin star, nor has its chef ever received a James Beard Award. Prune has been around for 10 years and everybody likes it, but it's by no means a hot restaurant. So why is chef Gabrielle Hamilton's memoir, Blood, Bones & Butter so hotly anticipated? (Mario Batali says "Gabrielle Hamilton has raised the bar for all books about eating and cooking." Anthony Bourdain goes even further, calling it "Simply the best memoir by a chef ever. EVER.") Having read the book, I have a couple of guesses.

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