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(0)Gabrielle Hamilton
Author
Language
English
Description
NEW YORK TIMES BESTSELLER
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. 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...
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. 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...
2) Prune
Author
Publisher
Random House
Pub. Date
[2014]
Language
English
Description
"A full repertoire of the many recipes served at the beloved Lower East Side restaurant Prune over the last thirteen years from one of America's most recognized chefs and established literary talents. The recipes are written from the unique perspective of cook to cook, as if Gabrielle were addressing her own line cooks, some seasoned, some green, with all of the essential elements provided to getting a dish just right -- all presented in a way that...
Author
Series
Language
English
Description
The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton.
"A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of...
Publisher
Distributed by PBS Distribution
Pub. Date
c2015.
Language
English
Description
Following the award-winning Chef David Kinch as he reflects on his inspiration, creative drive, and the unforeseen challenges faced by chefs in their pursuit of excellence. Kinch invites you to explore a night of service at his restaurant, the people that make it work, the purveyors that provide the ingredients, and his travels back to New Orleans to cook with old friends.