Prune - Gabrielle Hamilton

Gabrielle Hamilton has proven herself a great chef with her beloved New York restaurant, Prune, as well as a gifted writer with her 2011 memoir, Blood, Bones and Butter, so it was only a matter of time before she combined her talents into a cookbook. With Prune (Random House, $45) she brings all her passion and personality to bear in a print version of the chef’s notebook she keeps at her restaurant. The book is primarily a great collection of recipes, ranging from grilled shrimp with anchovy butter to Prune’s famous Bloody Mary, but it also offers insight into the chef’s mind and process with Hamilton’s handwritten notes to her employees on how to navigate challenging recipes. Of particular note is a chapter entitled “Garbage” in which Hamilton explains how she takes traditional kitchen waste and incorporates it into her menu. Prune brings the full restaurant experience into the home kitchen, along with a healthy serving of Hamilton’s wit and wisdom.
Prune: A Cookbook By Gabrielle Hamilton Cover Image
ISBN: 9780812994094
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Random House - November 4th, 2014