Blood, Bones and Butter

Better known for her critically acclaimed New York Restaurant Prune than for her writing, Gabrielle Hamilton makes a new name for herself in Blood, Bones & Butter. Her recent memoir, Blood, Bones & Butter received an enthusiastic review in the New York Times, and it sounds like an enthralling read. Hamilton, who has an M.F.A. in fiction writing from the University of Michigan, "is as evocative writing about people and places as she is at writing about cooking. . ." Growing up in Pennsylvania, Hamilton enjoyed a childhood filled with lamb roasts, at least until her parents split. Then, Hamilton embarked on a journey that led her to recognize her love of food, ending with the opening of Prune in 1999.

With moments of emotional intensity and poignancy that match the depth of Hamilton's food, Blood, Bones & Butter isn't just great foodie literature-it's genuine literature. Hamilton's prose captures the minutiae of her father's set design studio, expanding each detail into a world of mystery and intrigue. Delving into her dysfunctional family with similarly vigorous style, Hamilton probes her painful memories to create a richly textured evocation of pain and recovery.

In the book, Hamilton describes how she opened Prune to give people a small-town food experience, welcoming them with gracious hospitality. To read the entire review, click here. And for more great book suggestions, look no further than this top five list of best food novels.