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Gabrielle Hamilton

Chef Gabrielle Hamilton Talks Her Best-Selling Book "Blood, Bones & Butter," Eating in SF and More

Gabrielle Hamilton knows a thing or two about hard work. The chef-owner of New York’s wildly popular New American bistro Prune—now in its 13th year—has been working in kitchens since the age of 13. This past March, the restaurateur, who incidentally has an M.F.A. in writing, published her first book, which debuted at No. 2 on The New York Times best-seller list. Foodies and lit critics alike have lauded Blood, Bones & Butter as one of the best chef memoirs since Anthony Bourdain’s Kitchen Confidential. Despite such praise, Hamilton keeps her head down and lets the work—both on the line and on the page—speak for itself.

Reading Roundup: This Week's Top Literary Events

Each week, we offer a roundup of the best literary events in the city. All events are free and open to the public, unless otherwise noted. Want to submit an upcoming event for consideration? Go here.

Bill Bryson (At Home: A Short History of Private Life)

Monday, October 24, 7 pm, at Angelico Hall at the Dominican University of California (50 Acacia Ave., San Rafael).

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