Gabrielle Hamilton and Colman Andrews 

Wednesday, October 12 at 6 p.m.

Main Library

Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village and is the author of the bestselling memoir, Blood, Bones & Butter. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network.

Colman Andrews was the co-founder and editor in chief of Saveur, and the restaurant columnist for Gourmet from 2006-09. He is the co-author and co-editor of three Saveur cookbooks and the author of six books of his own. Among these are Catalan Cuisine; The Country Cooking of Ireland, named Cookbook of the Year by the James Beard Foundation; and The Country Cooking of Italy, a companion volume to his award-winning Irish volume. He is one of the first 50 food and wine figures to be named to “Who’s Who of Cooking in America."

Doors open at 6 p.m. for wine reception. Appetizers provided by ZaZa Italian Gastrobar. $15 per person. Book sale and signing to follow program. Proceeds support the library.