Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village and the author of the New York Times bestselling memoir BLOOD, BONES & BUTTER: The Inadvertent Education of a Reluctant Chef. 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, House Beautiful and Food & Wine. She has also authored the 8-week Chef column in The New York Times, and her work has been anthologized in eight volumes of Best Food Writing. She has appeared on "The Martha Stewart Show" and the Food Network, among other TV and she has won a James Beard Foundation Award for Best Chef NYC. She currently lives in Manhattan with her two sons.

Books by Gabrielle Hamilton

Prune

by Gabrielle Hamilton - Cookbooks, Cooking, Nonfiction

Featured in PRUNE are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

by Gabrielle Hamilton - Biography, Cooking, Nonfiction

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. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.