Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village and the author of 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, and Food & Wine.
From her Q & A at the Guardian:
How did you
Tuesday, 24 April 2012
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