Photos: Douglas Friedman (left); Gabrielle Hamilton (right)*
By now you probably know who Gabrielle Hamilton is. The Manhattan chef added author to her resume this year and reached No. 2 on the New York Times bestseller list for her memoir, Blood, Bones & Butter. If you read our editor in chief's letter in the May issue--posted earlier today on this blog--you also know how much we admire her guts and instinct to open a restaurant with (as she says) no idea what she was doing. And if you've read Blood, Bones & Butter, you know all about Hamilton's Italian mother-in-law, Alda.
But you won't find this essay, which the chef wrote exclusively for the new May issue of Bon Appetit, in her book. In it, Hamilton explains how the end of her marriage threatened her treasured relationship with Alda, and what she did to preserve it.
[#### Read BA's exclusive essay from Gabrielle Hamilton: "Blood, Bones, and Eggplant"
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