Blood, Bones & Butter (2008)

Gabrielle Hamilton recounts two decades of gruelling restaurant graft before opening Prune, offering a fiercely unsentimental view of life on the line. She recounts the physical aches, messy catering gigs, and unrelenting pressure required to survive in hyper-competitive kitchens. Her prose cuts through gastronomic romance to honour genuine kitchen resilience and stubborn individuality.