This week's New Yorker features a personal tale from Prune chef and writer Gabrielle Hamilton. Fork in the Road identifies the story, called "The Lamb Roast," as the first chapter in Hamilton's ...

In her new cookbook Prune, chef and author Gabrielle Hamilton devotes an entire chapter to "Garbage," where she explains how to utilize vegetable scraps, fish bones and expired milk.

Next month, Gabrielle Hamilton (chef/owner of Prune in NYC) drops her memoir Blood, Bones, & Butter, which covers everything from her mother's penchant for cooking marrow bones, to the struggles of ...

Yesterday, Prune chef and James Beard winner Gabrielle Hamilton was interviewed on Chicago’s ‘The Interview Show’ to talk about her recent memoir Blood, Bones and Butter: The Inadvertent Education of ...

Gabrielle Hamilton, the chef-owner of Prune, a tiny East Village restaurant in Manhattan, has become the accidental muse for the culinary intelli gentsia with her memoir, "Blood, Bone, and Butter: The ...

Gabrielle Hamilton is the chef/owner of Prune , a beloved restaurant on New York City’s Lower East Side. Her cookbook, simply titled Prune , is the follow up to her memoir Blood, Bones and Butter . An ...