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Gabrielle Hamilton
Gabrielle Hamilton is a chef and writer who explores the realities of the restaurant industry. She is the author of the memoir Blood, Bones & Butter and the cookbook Prune.
Prune
Synopsis
This cookbook offers a complete collection of recipes from the acclaimed Lower East Side restaurant Prune, spanning thirteen years of its culinary history. The recipes are presented with the unique voice of a seasoned chef guiding her kitchen staff, providing all the essential details to perfect each dish. Home cooks will also find these instructions clear and easy to follow.
Genres
Frequently asked questions
What makes this cookbook different from others?
The book is structured like a chef's daily journal, offering a unique, unvarnished look into the operations of a professional kitchen. It includes handwritten notes, cross-outs, and personal asides, providing an intimate and unconventional guide to cooking.
Is this cookbook suitable for beginner home cooks?
While the recipes are detailed and precise, the book's format, which includes instructions for kitchen staff, might be more challenging for absolute beginners. It assumes a certain level of comfort and experience in the kitchen.