Gabrielle Hamilton

Gabrielle Hamilton is an acclaimed chef and memoirist whose latest book, Next of Kin, shifts focus from food to family. Hamilton is the author of the New York Times bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which won the James Beard Foundation’s award for Writing and Literature, and the cookbook Prune, after the restaurant she was the chef/owner of in New York City’s East Village. Hamilton received an MFA in Fiction Writing from the University of Michigan and wrote the monthly “Eat” column for The New York Times Magazine for five years. Her work has also appeared in The New Yorker, The New York Times, GO, Bon Appétit, Vogue, The Wall Street Journal, Elle, and House Beautiful. In 2021 she edited The Best American Food Writing, and her work has been featured in both that publication and in The Best American Essays. Hamilton has received four James Beard Awards and an Emmy Award for her role on PBS’s The Mind of a Chef.