Gabrielle Hamilton

$40.50 $45.00
Publisher: Random House
ISBN: 9780812994094
Cover type: Hardcover
Publish date: 11/4/2014

From the author of Blood, Bones & Butter comes the eagerly anticipated cookbook debut, with 250 recipes from her acclaimed NYC restaurant Prune.

A compendium of the many recipes served at the beloved Lower East Side restaurant Prune from one of America’s most recognized chefs and established literary talents. The recipes are written from the unique perspective of cook to cook, as if Gabrielle were instructing her own line cooks in how to get a dish just right—all presented in a way that will make total sense to home cooks, too.
Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine. Hamilton has also authored the 8-week Chef Column in The New York Times, and her work has been anthologized in six volumes of Best Food Writing. She has appeared on The Martha Stewart Show and the Food Network, among other television. She lives in Manhattan with her two sons.

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