Gabrielle Hamilton is the chef and owner of Prune in New York City and the author of the New York Times bestselling memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. On the show, Gabrielle talks about why irony is an enemy in modern cooking (5:30), how her abbreviated childhood shaped her personality and career (15:00), and why she doesn’t hold any concepts or philosophy about food (24:00). Plus, Brian and Gabrielle discuss whether or not she’s aware of the nostalgic dining experience she’s creating for people (34:00) and why Gabrielle doesn’t think taste is subjective (40:00).
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton
What Salmon Know by Elwood Reid
If I Don’t Six by Elwood Reid
University of Michigan
Mind of a Chef
Ernest Hemingway’s Six Word Story
Mario Batali’s Six Word Memoir
Ralph Waldo Emerson’s Essays
“Romeo Had Juliette” by Lou Reed
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