Photo Credits: Melanie Dunea (Gabrielle Hamilton); Atisha Paulson (Eddie Huang)
Join the author of the bestselling culinary memoir Blood, Bones & Butter as she shares her eagerly anticipated cookbook debut which features 250 recipes from her acclaimed NYC restaurant, Prune.
Gabrielle gives a cook-to-cook perspective of all of the essential elements to getting a dish just right—presented in a way that will make total sense to home cooks, too.
Includes a signed copy of Gabrielle Hamilton’s Prune. (Random House, November 4, 2014, 576 pages, 241 color photographs)
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 and 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 eight-week “The Chef” column in The New York Times, and her work has been anthologized in eight volumes of Best Food Writing. She has appeared on "Martha Stewart" and the Food Network, among other TV and she has won a James Beard Foundation Award for Best Chef NYC. She currently resides in Manhattan with her two sons.
Eddie Huang is a chef, writer, TV host, fashion designer, speaker and producer based in New York City and Los Angeles whose work is recognized for bridging food with music, culture, comedy, politics and metropolitan life. He is widely known as the chef and owner of the popular Taiwanese restaurant Baohaus in New York City’s East Village—and as an advocate for the young & cultured and experienced foodies alike. His New York Times bestselling memoir Fresh off the Boat was published in 2013 and is being turned into a TV series on ABC.
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This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.
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