It’s very likely that you know chef and author Gabrielle Hamilton for one of two things: her iconic Manhattan restaurant Prune ( RIP ), or her soaring and fearless 2012 debut memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef , which told the story of her less-than-conventional upbringing in a converted silk mill in rural Pennsylvania and her rise to the top of the New York culinary scene.

In her latest memoir, Next of Kin , Hamilton takes a different tack, recounting—among other things—the deaths of two of her brothers, a brutal falling-out with her sister, her complex relationship with her father, and the confusing peace of coming to care for her once-feared, now-elderly mother. Hamilton’s voice is as singular and rollicking as ever in Next of Kin , but

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