In an era of foams, squeeze-bottle plating, and miniature courses, some chefs have staunchly stood by their comfortable, hearty menus. Gabrielle Hamilton, the chef/owner behind Prune restaurant in New York City, is just such a real-food advocate. A glance at her restaurant's menu reveals pancakes, lamb chops, collard greens, and a variety of other delicious, accessible plates. Her new memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef, details how she went from coddled child to college dropout to writer and finally to excellent chef—all by the age of 35. Hers is a story of disappointment, growth, success, and the power of food to transform even the most troubling life.