2011年橫掃各大媒體好書暢銷榜、榮獲飲食文學多項大獎溫馨感人媲美《天生嫩骨》、辛辣寫實更勝《廚房機密檔案》
　　★2012年美國獨立書商「獨立書選大獎」非文學類年度第一名　　★入圍2012年美國料理奧斯卡 James Beard Foundation Book Awards寫作與文學類　　★2011年《出版人周刊》最佳非文學類作品　　★2011年《柯克斯評論》最佳非文學類作品　　★2011年《紐約時報》百大暢銷書　　★2011年Barnes & Noble最佳好書　　★2011年Slate.com最佳好書　　★2011年GO最佳好書　　★2011年Indie精裝暢銷書No.12　　★出版人午餐最佳好書No.7　　★Amazon 2011年度百大好書，橫掃各大媒體一致好評　　★美國料理奧斯卡獎James Beard Award 2011年紐約最佳主廚
　　一間廚房三個女人，靠著共通的語言──料理，在溢滿食物香氣中勾勒出彼此間矛盾的情感與依賴。
　　一次貧窮的料理旅行，看到廚房的邊界無限延伸；認知到廚藝的學習永無止盡。
　　性別在專業領域上的考驗──沒有什麼情況比廚房裡清一色是男性而妳是唯一的女性更糟！
　　本書是紐約知名主廚嘉貝麗葉．漢彌頓的半生回憶錄。一九九九年漢彌頓在東村開設了頗富盛名的餐廳「蜜棗」，但在那之前，她花了二十年的時間艱苦地尋找生存的目標和意義。尤其在父母離異後，童年時家庭的歡愉美好一直是她所追尋的。漢彌頓那份在廚房的自在與快慰，來自於幼年時父母時常舉辦賓客上百人的盛大派對。烤羔羊的香味、蘋果木的燻煙、迷迭香大蒜醃醬汁，這些對她來說就跟皮膚一樣不可分離。
　　《廚房裡的身影》紀錄了漢彌頓在她與眾不同的旅程中待過的眾多廚房：童年的鄉村廚房裡，她愛慕的媽媽手裡拿著一支油膩的木湯匙，料理六口鍋爐；在法國、希臘、土耳其的廚房，她經常受到陌生人款待，體會到慷慨好客的本質；毫無人味的宴會承辦工廠，讓她付得起房租；漢彌頓自己在蜜棗的廚房，迎來許多意外的挑戰；丈夫的義大利母親的廚房，則將她過去的鄉村生活與未來的家庭連結起來——一段困難重重的婚姻最終帶來了豐美而長久的果實。


　　★本書中譯版《廚房裡的身影：餐桌上的溫暖記憶》由馬可孛羅出版

NEW YORK TIMES BESTSELLER - ANEW YORK TIMES NOTABLE BOOK

NAMED ONE OF THE BEST BOOKS OF THE YEAR BYThe Miami Herald - Newsday- The Huffington Post - Financial Times - GQ - Slate - Men's Journal - Washington Examiner - Publishers Weekly - Kirkus Reviews - National Post - The Toronto Star - BookPage - Bookreporter

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton's own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family--the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton's story is told with uncommon honesty, grit, humor, and passion.

Features a new essay by Gabrielle Hamilton at the back of the book

Look for special features inside. Join the Circle for author chats and more.


作者簡介
嘉貝麗葉．漢彌頓（Gabrielle Hamilton）
　　紐約市東村「蜜棗」餐廳主廚兼經營者。密西根大學藝術創作碩士，主修小說寫作。作品散見於《紐約客》、《紐約時報》、《GQ》、《用餐愉快雜誌》（Bon Appetit）、《美味雜誌》（Saveur）、《美饌佳釀雜誌》（Food & Wine）。曾擔任《紐約時報》「主廚專欄」作家八周，作品被選入六冊《最佳飲食文集》。也曾受邀為「瑪莎．史都華的電視秀」和「美食頻道」等電視節目的來賓。目前和兩個兒子定居曼哈頓。
Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network, among other television. She lives in Manhattan with her two sons.