The Moment

Chef Gabrielle Hamilton on How Writing Is a Lot Like Cooking

The best-selling author and owner of Prune talks about why plates and paragraphs both need editors.

the moment.
Gabrielle Hamilton.

Melanie Dunea/CPI

Listen to this episode of the Moment with guest Gabrielle Hamilton:

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This week on the Moment, Brian talks to Gabrielle Hamilton, chef and owner of the classic New York City restaurant Prune and author of the New York Times best-selling memoir Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef. Gabrielle talks about why irony is the enemy in modern cooking (5:30), how her abbreviated childhood shaped her personality and career (15:00), and why she doesn’t hold any philosophy about food (24:00). Plus, Brian and Gabrielle discuss whether she’s aware of the nostalgic dining experience she’s creating for people (34:00) and why she doesn’t think taste is subjective (40:00).

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Topics mentioned:
Prune
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
elBulli
Daniel NYC

People mentioned:
Gabrielle Hamilton
Elwood Reid
Mario Batali
David Chang
Anthony Bourdain
Seth Godin
Ferran Adria
Dan Barber

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And by Amazon. Detective Harry Bosch is back on the new season of Amazon’s original series Bosch, based on the best-selling novels by Michael Connelly. Stream the new season now on Amazon Prime Video.

Twitter: @BrianKoppelman
iTunes: itunes.com/themoment

Podcast production by Jayson De Leon.