Gabrielle Hamilton is the chef and owner of Prune restaurant in New York City’s East Village. Her book Blood, Bones, and Butter is an unconventional story about food, purpose, and family and marks the debut of a tremendous literary talent. “Simply the best memoir by a chef ever,” writes Anthony Bourdain.
Hamilton received an MFA in Fiction Writing from the University of Michigan and her work has appeared in the New Yorker, New York Times, GQ, Bon Appetit, Saveur, and Food & Wine. Her work has been anthologized in six volumes of Best Food Writing.
Kim Severson has been a staff writer for The New York Times since 2004. After six years writing exclusively about food for the paper, she was named the Atlanta Bureau Chief in the fall of 2010. Before joining the Times, Severson spent six years at the San Francisco Chronicle writing about food. Last year she published the memoir Spoon Fed: How Eight Cooks Saved My Life.
