Results tagged “gabriellehamilton”

Feed Your Mind is a new column that will focus on food-related books.

- Prune's Gabrielle Hamilton explains how she made the transformation from an amateur to a professional in Salon.

September 3: Outstanding in the Field

Although you wouldn't know it from the cover (a nod to the Republican invasion), this week's New Yorker is their food issue. It doesn't focus on New York's eateries specifically, but dabbles across the board: a study of ketchup and its lack of varieties, an analysis of cooking pasta and its history, and the infusion of salad greens in a country full of iceberg lettuce. Gabrielle Hamilton, chef and owner of Prune, is one of the contributors, speaking about the first time she was faced with the task of beheading the chicken that would later become her dinner. Also, don't miss the August 23rd issue of the New Yorker, which has a fantastic article on Murray's Cheese Shop. C'mon, you know you have a stack of them sitting around that you'll "catch up" on sometime . . .