![]() ![]() Her new memoir has a projected publishing date in 2019 - the same year Prune turns 20. Meanwhile, Hamilton’s bestselling 2011 memoir Blood, Bones & Butter accumulated a stack of positive reviews, and in 2014, she published the eagerly awaited, and well-received, Prune cookbook. Prune is a stalwart of New York City dining and one of America’s essential restaurants, according to Eater national critic Bill Addison, who credits Hamilton with influencing “a generation by cultivating a clear sense of self.” Last week, for the second year in a row, Hamilton was nominated for a James Beard Award for Outstanding Chef. ![]() When you’re writing, it looks like you’re sipping coffee.”Įven though the work may not always be apparent, both of Hamilton’s vocations have earned her accolades. “For someone with my hyper Protestant work ethic, it looks exactly like what it is. “The thing that I love about restaurant work is that it resembles work,” Hamilton says. The chef runs beloved New York City restaurant Prune, contributes to the New York Times magazine column Eat, and is writing her second memoir. ![]() Gabrielle Hamilton worries about whether she looks as busy as she is - but it’s not clear who would think she’s slacking. ![]()
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