Blood, Bones & Butter
What makes this book so lovely is not so much the story of the genesis of Hamilton's venerated Prune restaurant, but the fact that the chef, very much a writer, can actually write. Beautifully. And what stories: from her upbringing in rural Pennsylvania with a French mother and Broadway set-building father, to the birth of Hamilton's own children in the East Village. The story is invigorating and cuts to the bone, indelibly wistful. Long live the love of food and life, and long live New York City!