Items related to Prune
From Gabrielle Hamilton, author of the bestselling Blood, Bones & Butter, comes her eagerly anticipated debut cookbook filled with signature recipes from her celebrated New York City Lower East Side restaurant Prune.
A self-trained cook turned James Beard Award winning chef, Gabrielle Hamilton opened Prune on New York's Lower East Side 15 years ago to great acclaim and queues down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways.
Complete with over 250 recipes, home cooks will fi nd Prune s most requested recipes grilled head-on prawns with anchovy butter; bread heels and pan drippings salad; roasted capon on garlic crouton; and Prune's famous Bloody Mary (plus all 10 variations). There s even a chapter entitled 'Garbage' smart ways to repurpose foods that might have hit the rubbish bin or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.
Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune's. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.
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Review:
Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.) The New York Times
One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience. Publishers Weekly (starred review)"
"Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don't make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)"--The New York Times "One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience."--Publishers Weekly (starred review)
About the Author:
One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience. Publishers Weekly (starred review)"
"Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don't make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)"--The New York Times "One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience."--Publishers Weekly (starred review)
Gabrielle Hamilton is the owner and chef at Prune restaurant in New York's East Village, which she opened in 1999. This is her second book, after her memoir, The New York Times bestselling Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, which won the James Beard Foundation's award for Writing and Literature in 2012. Gabrielle's writing has appeared in publications such as The New York Times, GQ and Saveur, and she has had TV appearances on The Martha Stewart Show and Food Network, among others. She has also won a James Beard Foundation Award for Best Chef NYC. Gabrielle currently lives in Manhattan with her two sons.
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- PublisherHardie Grant Books
- Publication date2015
- ISBN 10 1743790716
- ISBN 13 9781743790717
- BindingHardcover
- Number of pages576
- Rating
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