|Photo by Melissa Hamilton|
New Yorkers know her as the chef/owner of Prune
and a prolific writer whose work has appeared in nearly every major food magazine, the New Yorker
and The New York Times
. Now Hamilton will most likely be known around the country as the author of Blood, Bones & Butter
(Random House, $26), a presumably honest and exposing diary of her journey from her mother's kitchen to her very own, with all the embarrassing, shocking, crazy, and sometimes inspiring details included.
We'd love to tell you more about it, but Hamilton will appear at the Miami Book Fair
's Presentation Pavilion this Saturday, November 19, at 11 a.m., along with chef/author Andrew Carmellini
and author Jessica B. Harris
, so we'll let her do that herself. Admission is free. The next night, Hamilton will cook alongside Michael Schwartz at Harry's Pizzeria
, which will be renamed Prune Pizzeria Sunday in her honor. "We might try to re-create Chapter 1," she teases. The $155 tickets
include four courses, beer/wine pairings, and a signed copy of her book.
In the meantime, here's a slice to enjoy while you wait:New Times: I know you won't take offense to this question, but after reading about all of your illegal activities and such, I have to ask: What is it about becoming a cook that seems so appealing to rebels and vagabonds?Gabrielle Hamilton:
It's strange, right? I once did a very unscientific study: I always ask the front of the house how many of their parents are married. Invariably the front of the house has a more stable home life than the people who work in the kitchens. So weird. For me, I like very much putting order to chaos. To own a restaurant and make a kind of sane, consistent, functioning workplace is of great interest to me. You know, tame the flame.More »