Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Preferably gin".īefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. "I wanted the lettuce and eggs at room temperature.the butter-and-sugar sandwiches we ate after school for snack.the marrow bones my mother made us eat as kids that I grew to crave as an adult.There would be no "conceptual" or "intellectual" food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry. (Mar.Named one of the best books of the year by The Miami Herald, Newsday, The Huffington Post, Financial Times, GQ, Slate, Men’s Journal, Washington Examiner, Publishers Weekly, Kirkus Reviews, National Post, The Toronto Star, BookPage, and Bookreporter.
Hamilton can be refreshingly thorny (especially when it comes to her reluctance to embrace the "foodie" world), yet she is also as frank and unpretentious as her menu-and speaks openly about marrying an Italian man (despite being a lesbian), mostly to cook with his priceless Old World mother in Italy. After years of working as a "grunt" freelance caterer and going back to school to learn to write (inspired by a National Book Foundation conference she was catering), Hamilton unexpectedly started up her no-nonsense, comfort-food Prune in a charming space in the East Village in 1999. Peeling potatoes and scraping plates-"And that, just like that, is how a whole life can start." At age 16, in 1981, she got a job waiting tables at New York's Lone Star Cafe, and when caught stealing another waitress's check, she was nearly charged with grand larceny. With the divorce of her parents when she was an adolescent, the author was largely left to her own devices, working at odd jobs in restaurants. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border.
The youngest of five siblings born to a French mother who cooked "tails, claws, and marrow-filled bones" in a good skirt, high heels, and apron, and an artist father who made the sets for the Ringling Bros.
Owner and chef of New York's Prune restaurant, Hamilton also happens to be a trained writer (M.F.A., University of Michigan) and fashions an addictive memoir of her unorthodox trajectory to becoming a chef.
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