The chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour, and the opening of a first restaurant.
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A memoir in which Gabrielle Hamilton discusses her childhood, directionless youth, and her decision to open the Prune restaurant in New York's East Village in spite of the fact that she had no previous experience as a chef.
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…
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…
Growing up in the 1830s in Saratoga Springs, New York, isn't easy for George Crum. Picked on at school because of the colour of his skin, George escapes into his favorite pastimes - hunting and fishing. Soon George learns to cook too, and he lands a job as a chef at the fancy Mo…
An executive sous chef who has worked alongside cooks from some of the nation's leading restaurants documents an intense twenty-four-hour period that illuminates the allures and adversities of a professional culinary life. "The back must slave to feed the belly. In this urgent …
"The back must slave to feed the belly. In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succ…