world's greatest culinary talent, ban yell boulud, ferran adria, tham as keller grant achatz and gabriele hamilton. >> i think the foundation of many cuisine are based on french cuisine, especially when you elevate the cuisine to a much more gastronomic experience. >> i'm just a neighborhood kid, didn't go to university, i give classes at harvard. and i have the good luck to be with marvelous employee, for example no. it wouldn't be logical. and the only thing i have done is learn, observe and ask the why of things.

mi pleased to have gabriele hamilton at this table. are you a writer who cooks or a cook without writes? >> i strucked with wanting to be a chef or working in kitchens-- for the longest time. coy not find the purpose and meaning in this work. i felt like i spent a lot of my day just sort of making fancy food for rich people or something. i couldn't quite find my place there. and conversely when i went away to graduate school and spent all this time in academia and spent the wol day writing i felt like this is too inert and not enough of life itself. so now i have this nice marriage between the two that i get to do some writing, and do a lot of cooking. >> this is the story of a woman's life. >> not a single recipe. in fact, it's a little bit of a bait-and-switch, i think. >> so we think we're buying a bock about how to cook. >> a chevy book and in fact it's about life, i think, if you've ever been married, you might find something in here, if you've ever been a parent f you've ever been a daughter or-- you might find something in this

. >> gabrielle hamilton is here. her life growing up prepared her for everything she is today.french mother scoured force for mushrooms and taught her to eat very well. her father taught her to create beauty where none exists. gabriel --t to have gabrielle hamilton. >> it is a little bit of a bait and switch. is about life. if you have ever been married -- [laughter] you might find something in here if you have ever been a parent. if you are a doctor or -- you might find something in this book if you have urquhart -- if you have worked hard in an industry. all not so much about food the context of my life. it is littered with food. >> it is the constant game of life. >> yes. >> the two parents that you had taught you different things because of who they were. >> yes. all that discipline and thrift from my french mother who was a belly dancer. she taught us to eat really. she was unafraid of the woods and quite knowledgeable in them. she would take us out and hunt for chanterelle mushrooms and she would pick the fiddlehead ferns and ferns and would take us to get milk and had to

world's greatest culinary talent, ban yell boulud, ferran adria, tham as keller grant achatz and gabriele hamilton. >> i think the foundation of many cuisine are based on french cuisine, especially when you elevate the cuisine to a much more gastronomic experience. >> i'm just a neighborhood kid, didn't go to university, i give classes at harvard. and i have the good luck to be with marvelous employee, for example no. it wouldn't be logical. and the only thing i have done is learn, observe and ask the why of