Prune (Gabrielle Hamilton)

Staff Picks: Have you ever wanted to peek inside the recipe binder of your favorite restaurant? Enter Prune. Come for restaurant-quality recipes that are achievable at home, stay for Hamilton’s incisive and detailed notes throughout. - Alyse Though the late great NYC restaurant Prune is no more, its combination of effortless downtown savvy and continental sophistication live on in this cookbook. Its ingenious graphic design replicates the staff recipe book in a restaurant kitchen, complete with grease stains, yellow kitchen tape with weekend pars, and chef/owner/writer Gabrielle Hamilton’s handwritten notes: “keep your mise fresh each day”; “label and date properly”; “we want beurre noisette, not beurre noir. Take care.” - Genevieve  NEW YORK TIMES BESTSELLERFrom 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.A self-trained cook turned Jame