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Cooking with Prune: Gabrielle Hamilton's new cookbook is nothing less than unconventional
Cooking with Prune: Gabrielle Hamilton's new cookbook is nothing less than unconventional
November 25, 2014
● 3 min read
Chef Gabrielle Hamilton knows what she likes. She is a two-time James Beard award winner who still serves sardines with mustard and Triscuits as an appetizer at her New York City restaurant Prune. Anthony Bourdain described her 2011 memoir, “Blood, Bones and Butter,” as “simply the best memoir by a chef. Ever.” And now she has a cookbook, simply named “Prune,” and it doesn’t disappoint. Chefs Feed chatted with Hamilton about her love of writing, her philosophy behind saltine crackers and why she doesn’t consider herself a culinary rebel.
Rethinking Fast Food: Award-Winning Chefs are Making Food for the Masses
Rethinking Fast Food: Award-Winning Chefs are Making Food for the Masses
November 5, 2014
● 2 min read
As a kid, I loved it all: McDonald's, Taco Bell, Carl's Jr., Boston Market, you name it—I wasn’t picky back then, like I am now. Apparently my fellow Millennials and I have all had a similar epiphany: fast food kinda sucks. McDonald's may still dominate the quick service restaurant industry (QSR), aka fast food, but its sales aren’t growing even as it has tried to rebrand itself with “healthier” menu items. The latest generation of diners want real flavor, clean ingredients and sustainable practices—even from a quick burger.
The Art of Cooking: Home Chef Edition
The Art of Cooking: Home Chef Edition
October 29, 2014
● 4 min read
Perhaps best known for winning the inaugural season of Top Chef in 2006, Harold Dieterle wants to inspire home cooks to think beyond individual recipes with his new cookbook, “Kitchen Notebook.” Filled with tips from his personal notebooks, Dieterle shares some of his favorite recipes, including his signature spicy duck meatballs. The chef/owner of Perilla and Kin Shop in New York City spoke with Chefs Feed about the importance of quality ingredients, great hospitality and how the home cook can think like a top chef.
Do Delivery Apps Deliver for Chefs?
Do Delivery Apps Deliver for Chefs?
October 8, 2014
● 2 min read
I placed my first online food delivery order just over four years ago. It must’ve been one of those days when you’re so tired and hungry that you can’t even make a solid decision about what to eat. It worked, providing an easy solution, and I’ve been using GrubHub (founded in 2004) ever since.
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