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The Inadvertent Education of a Reluctant Chef

Hour 2: From the archives – What does it take to become a successful chef? How about becoming an accomplished writer? As we’ll learn this hour, the path to culinary and literary achievement can be challenging – especially if one’s sights are set on both. In March, we talked with author and chef/owner of New York City’s Prune restaurant Gabrielle Hamilton. Her recent memoir is “Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef” (Random House, 2011).

  • Blood, Bones, and Butter — The Accessible Foodie

    [...] Update: if you want to hear an interview with the author before commiting to the book, you can find a great podcast here. [...]

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    [...] so you may want to check it out for yourself in the mean time.)  You can hear the interview here.  From what I understand, the book  focuses on Julia’s role in the intelligence [...]

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