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As the nation grieved and sought to understand the attack, Gabby remained in private, focused on her against-all-odds recovery. Mark spent every possible moment by her side, as he also prepared for his final mission as commander of space shuttle Endeavour.
Now, as Gabby’s health continues to improve, the couple is sharing their remarkable untold story. Intimate, inspiring, and unforgettably moving, Gabby: A Story of Courage and Hope provides an unflinching look at the overwhelming challenges of brain injury, the painstaking process of learning to communicate again, and the responsibilities that fall to a loving spouse who wants the best possible treatment for his wife. Told in Mark’s voice and from Gabby’s heart, the book also chronicles the lives that brought these two extraordinary people togetherâ€"their humor, their ambiti! ons, their sense of duty, their long-distance marriage, and th! eir desi re for family.
Gabby and Mark made a pledge to tell their account as honestly as possible, and they have done so in riveting detail. Both Gabby and Mark have lived large public lives, but this book takes readers behind many closed doorsâ€"from the flight deck of the space shuttle to the cloakrooms of Congress to the hospital wards where Gabby struggled to reclaim herself with the help of formidable medical teams and devoted family and friends.
Questions are answered with unvarnished candor. How do Gabby and Mark feel about the angry political discourse that was swirling in America at the time of the shooting, and that remains prevalent today? How do they see government living up to the highest possible ideals? And how do they understand and mourn the loss of the people who did not survive that day? Gabby: A Story of Courage and Hope is a reminder of the power of true grit, the patience needed to overcome unimaginable obstacles, and the transcendence of love. In ! the story of Gabrielle Giffords and Mark Kelly, we all can see the best in ourselves. As Mark and Gabby’s friends have said: “The two of them are America as we dream it can be.â€This UK special edition of the album features all 15 of Gabrielle's hit singles including the recent smash 'Out Of Reach' from Bridget Jones's Diary, and 'If You Ever' (with East 17), plus the brand new bonus track 'If I Walked Away'.Jean (Pascal Greggory), a successful publisher, is acutely aware of and deeply pleased with his high social standing, fine taste, and abundant material possessions, among which he seems to include his wife, Gabrielle (Isabelle Huppert). But in a single af2007 release from the British R&B singer/songwriter, her fifth studio album that is a remarkable return to form. She returns to her roots by teaming with producers who played pivotal roles early in her career: Julian Gallagher and The Boilerhouse Boys. The recurring theme of the album is about break-ups, but that! is also offset with echoes of hope and redemption. The Boile! rhouse B oys conceived the idea for the set, which references Paul Weller's Wild Wood. When Weller became aware of the sessions, the Rock icon decided to add his own voice and guitar to the backing tracks as well as to make a cameo appearance in the promotional video for the single 'Why'. Gabrielle is back and stronger than ever! UMTV.Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than one hundred friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became as necessary to her as her own skin.
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; the soulless catering factories that helped pay the rent; 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 familyâ€"the result of a difficult and prickly marriage that nonetheless yields rich and lasting dividends.
Blood, Bones & Butter is an unflinching and lyrical work. Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. By turns epic and intimate, it marks the debut of a tremendous literary talent.
“I wanted the lettuce and eg! gs at room temperature . . . the butter-and-sugar sandwiches ! we ate a fter school for snack . . . the marrow bones my mother made us eat as kids that I grew to crave as an adult. . . . There would be no ‘conceptual’ or ‘intellectual’ food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. Preferably gin.â€Amazon Best Books of the Month, March 2011: Gabrielle Hamilton's memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. What sets Hamilton apart, though, is her ability to write with as much grace as vitriol, a distinct tenderness marbling her meaty story. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and Fre! nch mother, both "incredibly special and outrageously handsome." As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald’s; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read. --Lynette Mong
Guest Reviewer: Anthony Bourdain on Blood, B! ones, an d Butter
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Very quickly after meeting Gabrielle Hamilton, I understood why she was a terrific and much-admired chef. I knew that her restaurant, Prune, was ground-breaking, that she seemed to have come out of nowhere, instead of being a product of the "system" (she'! d emerged from the invisible subculture of catering), to open one of the most quirky, totally uncompromising, and quickly-embraced restaurants in New York City. Her purportedly (but not really) Franco-phobic menus were intensely, notoriously personal, her early embrace of the nose-to-tail attitude was way, way ahead the times, and chefs--all chefs--seemed to like and respect her. Almost as quickly, it became apparent that this chef could write.
Short pieces appeared here and there over the years and they were sharp, funny, incisive, unsparing of both author and subjects--straight to the point and pretense-free, like Hamilton herself. She could write really well. And she had, from all accounts, a story to tell. So when it was announced that Blood, Bones, and Butter was in the works, I was very excited.
It was a long wait.
Five years later, I finally got my hands on an advance copy and eagerly devoured it. It was of course brilliant. I ex! pected it to be. But I wasn't prepared for exactly how goddam! n brilli ant the thing was, or how enchanted, difficult, strange, rich, inspiring and just plain hard her life and career--her long road to Prune--had been. I was unprepared for page after page of such sharp, carefully-crafted, ballistically-precise sentences. I was, frankly, devastated. I put this amazing memoir down and wanted to crawl under the bed, retroactively withdraw every book, every page I'd ever written. And burn them.
Blood, Bones, and Butter is, quite simply, the far-and-away best chef or food-genre memoir...ever. EVER. It certainly kicked the hell out of my Kitchen Confidential, which suddenly, in a second, felt shallow, sophomoric and ultimately lightweight next to this...this monster of a book, this--at times--truly hardscrabble life…Blood, Bones, and Butter is deeper, better written, more hardcore, more fully fleshed-out; a more well-rounded story than every sunflower-and-saffron account of soft-core food porn in France. It's as b! ullshit and pretense-free as AJ Leibling--and at least as well written, but more poignant, romantic--even thrilling.
It makes any "as told to" account of famous chef's lives look instantly ludicrous and bloodless. I've struggled to think of somebody/anybody who's written a better account of the journey to chefdom and can't think of anyone who's come even close.
Writing a memoir of one's life as a chef--or even writing about one's relationship with food--has, with the publication of this book, become much more difficult. Hamilton has raised the bar higher than most of us could ever hope to reach. This book will sell a gazillion copies. It will be a bestseller. It will be an enduring classic. It will inspire generation after generation of young cooks, and anyone who really loves food and understands the context in which it is best enjoyed, NOT as some isolated, over-valued object of desire, but as only one important aspect of a larger, richer spectrum of expe! riences. Each plate of food--like the menu at Prune--is the en! d result of a long and sometimes very difficult struggle.
Read this book and prepare to clean your system of all that's come before. It's a game-changer and a truly great work by a great writer and great chef.
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