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NEW YORK TIMES BESTSELLER
From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY
NAMED ONE OF THE BEST BOOKS OF THE SEASON BY
Time • O: The Oprah Magazine • Bon Appétit • Eater
A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines 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. The result is delicious food that satisfies on many levels.
Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s
