Gabrielle Hamilton: Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

From The New York Times: Gabrielle Hamilton is the chef of the wildly popular and highly influential restaurant Prune on East First Street in Manhattan's East Village, where long lines are the norm, especially at brunch time. Ms. Hamilton opened Prune in 1999, she once said, "to cook for my neighbors." But her success attracted food lovers from all over the borough, the city and the state, as well as other chefs and food writers, "enchanted," as Frank Bruni wrote in The New York Times in 2005, "by the lack of pretense in Ms. Hamilton's preparations, by the simplicity and gusto of what she served: sardines on Triscuits, warm monkfish liver on toast, pâté sandwiches and deviled eggs." Prune, Mr. Bruni continued, "quickly morphed from adorable notion into formidable influence, a small restaurant with a large footprint. The proof was in the emulation, in the other restaurants that rightly began to accord homey cooking as much honor as haute cuisine: not a novel ethic, but one that Ms. Hamilton gave fresh currency."





Hamilton wrote "A Rogue Chef Tells All: Debunking the myths about life in a restaurant kitchen" for Food & Wine magazine, in which she laments: But I have seen chefs screaming in the kitchen, and I've even read that these fits, inordinately rageful and intent on humiliation, are all part of the great familial bond of life in a restaurant. When I hear about a chef reaming out his staff, I can only think that he could use a good day off. If his menu looks exactly like a dozen others in town, all $40 foie gras and wild baby whatever, and his tables are empty, he needs to get out and see the eager people queuing up for a Nathan's frank and let that spark his imagination. And his staff and his customers need to let him do this.

Easy Cranberry & Apple Cake from Barefoot Contessa: How Easy Is That? from WNYC's Leonard Lopate Show by listenerservices@wnyc.org (WNYC, New York Public Radio)

Easy Cranberry & Apple Cake Serves 6 to 8 This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it “easy cake”—I call it delicious. It’s even better served warm with vanilla ice cream. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on [...]

Find the full recipe here. See also: Nantucket Open-House Cookbook, Cold-Weather Cooking, Pedaling Through Provence Cookbook, Sarah Leah Chase's Year Around Cookbook

Ina Garten: How Easy Is That? from WNYC's Leonard Lopate Show by listenerservices@wnyc.org (WNYC, New York Public Radio)

Bestselling cookbook author and host of the Food Network’s “Barefoot Contessa,” Ina Garten, discusses saving time and avoiding stress while having fun in the kitchen. Her latest cookbook, Barefoot Contessa: How Easy Is That? Fabulous Recipes & Easy Tips, includes easy to make recipes that are full of satisfying flavor, and includes her tips on equipment that makes a difference to her—like sharp knives, the right zester, and an extra bowl for her electric mixer.

Check the show's webpage out, here. See also: Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips, Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients, The Barefoot Contessa Cookbook, Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again, Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family

2010's Best Cookbooks, Seabiscuit Author Returns, more from NPR: Books Podcast

Stories in this episode: 1) A Soldier's Steamy Affair: 'Meat Loves Salt' 2) 2010's Best Cookbooks: Real-Life Labors Of Love 3) OK: How Two Letters Made 'America's Greatest Word 4) 'Seabiscuit' Author's New Hero 'Unbroken' By War

Download the podcast here. See also: Unbroken: A World War II Story of Survival, Resilience, and Redemption, Seabiscuit: An American Legend, Seabiscuit - An American Legend, Seabiscuit: The True Story of Three Men and a Racehorse, Seabiscuit

Egyptian Food from Lopate - Underreported by listenerservices@wnyc.org (WNYC, New York Public Radio)

Egyptian food is a tempting array of spiced meats, fresh vegetables simmered in exotic herbs, and sweet, delicate pastries. But thanks to social and cultural influences in that country, the cuisine has remained a well-kept secret. Claudia Roden, author of The New Book of Middle Eastern Food, and Chef Ali El Sayed of the Kabab Café in Queens, join us to shed light on Egyptian food traditions.

Download the podcast here. See also: The New Book of Middle Eastern Food, The Book of Jewish Food: An Odyssey from Samarkand to New York, Arabesque: A Taste of Morocco, Turkey, and Lebanon, Claudia Roden's the Food of Italy: Region by Region, Foolproof Mediterranean Cookery

Joan Nathan on Jewish-French Cooking from On Point with Tom Ashbrook Podcast

Quiches, kugels, couscous. Cookbook author Joan Nathan takes us on a tour of the Jewish cooking of France. Her new book is "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France."

Download the podcast here. See also: Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, Joan Nathan's Jewish Holiday Cookbook, Jewish Cooking in America: Expanded Edition (Knopf Cooks American), The Foods of Israel Today, The New American Cooking

'Jamie's America' Found Through Food And Families from NPR Podcast Talk of the Nation

When British chef Jamie Oliver took a road trip in search of quintessential American food, his biggest discovery was that there was no such thing. He visited American families to gather a diverse and delicious group of recipes that make up his new book, Jamie's America.

Download the podcast here. See also: Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, Jamie at Home: Cook Your Way to the Good Life, Jamie's 30-Minute Meals

Chateauneuf-du-Pape from Lopate - Underreported by listenerservices@wnyc.org (WNYC, New York Public Radio)

Wine expert Harry Karis talks about the French wine region: Chateauneuf-du-Pape. The Chateauneuf-du-Pape Wine Book gives detailed information on over 200 winemakers, and an in-depth look at climate, soil, grapes, and winemaking.

Download the podcast here. See also: Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, The Wine Bible, The Little Black Journal of Wine: A Wine Lover's Record Keeper (Little Black Books) (Guided Journal Series), Wine Tasting Notebook

Charlie Rose's Wednesday, July 14, 2010 conversation with Chef Rick Bayless

CHARLIE ROSE: Rick Bayless is here. In 1987 after six years of
research in kitchens across Mexico he published his first cookbook. It was
called "Authentic Mexican." "New York Times" food critic Craig Claiborne
called it at that time "The greatest contribution to the Mexican table
imaginable."

That same year Bayless opened his first restaurant that has become one
of America’s most famous Mexican eateries. Today he commands a food empire
that includes three Chicago restaurants, a television series, seven cook
books, a line of food products, and now a new radio series. Here is a look
at his PBS program, "Mexico, One Plate at a Time."

Read the full transcript here. See the full conversation, interview here. See also: Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time"), Fiesta at Rick's: Fabulous Food for Great Times with Friends, Mexico One Plate At A Time

Charlie Rose's Tuesday, June 22, 2010 greenroom conversation with Frank Bruni - Food, Books

You can view the full interview here. There isn't a transcript for this interview. Be sure to check these links out as well: Born Round: A Story of Family, Food and a Ferocious Appetite, Ambling Into History: The Unlikely Odyssey of George W. Bush, Born Round: A Story of Family, Food and a Ferocious Appetite, Italy: The Best Travel Writing from the New York Times, A Gospel of Shame: Children, Sexual Abuse, and the Catholic Church, Charlie Rose - Discussion about Obama's media strategy / Frank Bruni (September 18, 2009), Charlie Rose - Discussion about Obama's media strategy / Frank Bruni (September 18, 2009)

Charlie Rose's Monday, June 14, 2010 conversation with Mario Batali

CHARLIE ROSE: Mario Batali is here. In 1993 he borrowed, $20,000
from three friends to open Babbo, a small Italian eatery in downtown
Manhattan. Today his empire consists of more than a dozen restaurants in
New York, Los Angeles, and Las Vegas, including his flagship establishment
Babbo.

He’s also the author of eight cookbooks that offer a unique take on
traditional Italian cuisine. His latest is called "Molto Gusto -- Easy
Italian Cooking." I am pleased to have him back at this table. What is
this about? And I know we want to talk about other things?

MARIO BATALI: That is about American’s overreliance on protein as
part of the way they eat.

Check this interview out here, in its entirety. You can also view and read the full transcript here. See also: Molto Italiano: 327 Simple Italian Recipes to Cook at Home, The Babbo Cookbook, Mario Batali Simple Italian Food: Recipes from My Two Villages, Spain...A Culinary Road Trip

Book review: Jamie's Ministry Of Food: Anyone Can Learn To...‎ Scotsman - Oct 6, 2008

LAST WEEK, the telly chefs began their annual assault on the Christmas best-seller charts. Rick Stein, Gary Rhodes and Nigella Lawson all launched their latest recipe books – but the one to watch remains Jamie Oliver, because he at least is doing something different to the rest. Naturally, it ties into a new TV show. In 2006, the Jamie's School Dinners campaign to improve the school meals system resulted in angry parents in Rawmarsh, near Rotherham, in South Yorkshire, supplying their children with contraband burgers and chips over the school wall. "Children are locked up like caged animals inside there, starving all day," complained one mum, Julie Critchlow, furiously blaming Jamie Oliver. "It's him that started it."

Check the full story out here.

The Splendid Table for Saturday December 30, 2006 from APM: The Splendid Table

This week we talk to Paula Wolfert about the reissue of her classic The Cooking of Southwest France, The Sterns are eating Indian fry bread in Greybull, WY at Lisa's, bestselling author Peter Mayle has taken on French wine, French festivals and now he's taken on French bread in his new book Confessions of a French Baker, and we meet the woman and culture behind one of Portland, Oregon's best restaurants, Andina, sophisticated Peruvian cuisine.

Download the podcast here. See also: Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share, The Cooking of Southwest France : Recipes from France's Magnificent Rustic Cuisine, Couscous and Other Good Food from Morocco