Oct 31
BOOKS
Paperback | Black Lawrence Press
Paperback | 232 Pages | Nebraska Press | For Retailers
Paperback | 79 Pages | Barrow Street | For Retailers
Hardcover | 246 Pages | Nebraska Press | For Retailers | Press
Poetry | 80 Pages | Black Lawrence Press | For Retailers | Press
Four Hours To Mpumalanga
Poetry | 32 Pages | Pudding House Publications | Pudding House Chapbook Series
Poetry | 18 Pages | West Town Press
Winner of the West Town Press Annual Chapbook Competition
6×6
Poetry | 52 Pages | Ugly Duckling Presse
Matthew Gavin Frank was born and raised in Chicago. Bitten by the food, wine, and travel bug, he left home at age seventeen, embracing the vagabond lifestyle that often lent itself to work in the restaurant industry. He ran a tiny breakfast joint in Juneau, Alaska, worked the Barolo wine harvest in Italy’s Piedmont, sautéed hog snapper hung-over in Key West, designed multiple degustation menus for Julia Roberts’s private parties in Taos, New Mexico, served as a sommelier for Chefs Rick Tramonto and Gale Gand in Chicago, and assisted Chef Charlie Trotter with his Green Kitchen cooking demonstration at the Slow Food Nation 2008 event in San Francisco. He returned to academia and received his MFA in Poetry and Creative Nonfiction from Arizona State University. He taught creative writing to undergraduates in Phoenix, Arizona, and poetry to soldiers and their families near Fort Drum in upstate New York on the Canadian border.
cool beans