Gabrielle Hamilton: A Chef Chat with Kate Krader, Bloomberg food editor

Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network, among other television shows.

She is the author of the memoir Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef and Prune: A Cookbook.

Package includes signed book.

“Magnificent. Simply the best memoir by a chef ever. Ever.”—Anthony Bourdain

“Dazzling . . . brilliantly written . . . [Hamilton] is as evocative writing about people and places as she is at writing about cooking.”—Michiko Kakutani, The New York Times

“Rhapsodic, profane, wonderful . . . A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next.”
—The Wall Street Journal