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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...
Author
Language
English
Formats
Description
The author is the thirty-year-old proprietor of Baohaus, the hot East Village hangout where foodies, stoners, and students come to stuff their faces with delicious Taiwanese street food late into the night, and one of the food world's brightest and most controversial young stars. But before he created the perfect home for himself in a small patch of downtown New York, he wandered the American wilderness looking for a place to call his own. He grew...
Author
Publisher
Simon & Schuster
Pub. Date
2015.
Language
English
Description
"Nestled in the heart of midtown New York is a little shop with a big story. An all-natural bake shop that specializes in Southern baked goods, Donna Bell's is owned by Pauley Perrette, the actress who plays 'Abby Scuito' on CBS's NCIS, and her two best friends, Darren Greenblatt and Matthew Sandusky ... With recipes for favorites like buttermilk biscuits, chocolate chip-almond scones, and peach streusel muffins; [and] personal photographs from Pauley,...
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.
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