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 been on The Martha Stewart Show and the Food Network, among other television appearances. She lives in Manhattan with her two sons.
This biography was last updated on 03/09/2011.
A note about the biographies
We try to keep BookBrowse's biographies both up to date and accurate. However, with over 2500 lives to keep track of it's inevitable that some won't be as current or as complete as we would like. So, please help us - if the information about a particular author is out of date, inaccurate or simply very short, and you know of a more complete source, please let us know. Authors and those connected with authors: If you wish to make changes to your bio, please send your complete biography as you would like it displayed so that we can replace the old with the new.
In a break from our usual Q&A format, Chef Anthony Bourdain talks about Gabrielle Hamilton and reviews her memoir Blood, Bones & Butter.
The Best There Is by Anthony Bourdain
Very quickly after meeting Gabrielle Hamilton, I understood why she was a terrific and
much admired chef. I knew that her restaurant, Prune, was groundbreaking, that she
seemed to have come out of nowhere, instead of being a product of the "system" (she'd
emerged from the invisible subculture of catering), to open one of the most quirky, totally
uncompromising, and quickly embraced restaurants in New York City. Her purportedly
(but not really) Franco-phobic menus were intensely, notoriously personal, her early
embrace of the nose to tail attitude was way, way ahead the times, and chefs - all chefs - seemed to like and respect her. Almost as quickly, it became apparent that this chef could write.
Short pieces appeared here and there over the years and they were sharp, funny, incisive, unsparing of both author and subjects - straight to the point and pretense-free, like Hamilton herself. She could write really well. And she had, from all accounts, a story to tell. So when it was announced that Blood, ...
Members read and review books ahead
of publication. See what they think
in First Impressions!
Visitors can view a lot of BookBrowse for free. Full access is for members only
Never read a book through merely because you have begun it
Click Here to find out who said this, as well as discovering other famous literary quotes!
Solve this clue:
and be entered to win..
Books thatinspire you.Handpicked.
Books you'll stay up all night reading; books that will whisk you to faraway places and times, books that will expand your mind and inspire you -- the kinds of books you just can't wait to tell your friends about.