{"product_id":"prune-a-cookbook","title":"Prune: A Cookbook","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A full repertoire of the many recipes served at the beloved Lower East Side restaurant Prune over the last thirteen years 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 addressing her own line cooks, some seasoned, some green, with all of the essential elements provided to getting a dish just right -- all presented in a way that will make total sense to home cooks, too\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA full repertoire of the many recipes served at the beloved Lower East Side restaurant Prune over the last thirteen years 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 addressing her own line cooks, some seasoned, some green, with all of the essential elements provided to getting a dish just right -- all presented in a way that will make total sense to home cooks, too--;Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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, \n\u003ci\u003eBlood, Bones \u0026amp; Butter\u003c\/i\u003e). 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. . . . [ \n\u003ci\u003ePrune\u003c\/i\u003e] 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.)\" \n\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly \u003c\/i\u003e(starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eGabrielle Hamilton\u003c\/b\u003e is the chef\/owner of Prune restaurant in New York's East Village and the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling memoir \n\u003ci\u003eBlood, Bones \u0026amp; Butter: The Inadvertent Education of a Reluctant Chef\u003c\/i\u003e. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in \n\u003ci\u003eThe New Yorker, The New York Times, GQ, Bon Appétit, Saveur, House Beautiful, \u003c\/i\u003eand \n\u003ci\u003e Food \u0026amp; Wine\u003c\/i\u003e. She has also authored the 8-week Chef column in \n\u003ci\u003eThe New York Times, \u003c\/i\u003eand her work has been anthologized in eight volumes of \n\u003ci\u003eBest Food Writing\u003c\/i\u003e. She has appeared on \n\u003ci\u003eThe Martha Stewart Show\u003c\/i\u003e and the Food Network, among other TV and she has won a James Beard Foundation Award for Best Chef NYC. She currently lives in Manhattan with her two sons.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReading Line\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA cookbook by the bestselling author of Blood, Bones \u0026amp; Butter\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003eFrom Gabrielle Hamilton, bestselling author of \n\u003ci\u003eBlood, Bones \u0026amp; Butter, \u003c\/i\u003e comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY \u003ci\u003ePUBLISHERS WEEKLY\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNAMED ONE OF THE BEST BOOKS OF THE SEASON BY\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eTime - O: The Oprah Magazine - Bon Appétit - Eater\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eA 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. \n\u003cp\u003e\u003c\/p\u003eHighly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant's kitchen binders. It is written to Gabrielle's cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks--a head's up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. \n\u003cp\u003e\u003c\/p\u003eComplete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune's most requested recipes--Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa'd Egg, Roasted Capon on Garlic Crouton, Prune's famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled \"Garbage\"--smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. \n\u003cp\u003e\u003c\/p\u003eFeatured 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePraise for \u003ci\u003ePrune\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e \"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, \n\u003ci\u003eBlood, Bones \u0026amp; Butter\u003c\/i\u003e). 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. . . . [ \n\u003ci\u003ePrune\u003c\/i\u003e] 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.)\" \n\u003cb\u003e--\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly \u003c\/i\u003e(starred review)\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/15\/2014 (EAN 9780812994094, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/15\/2014 pg. 9 (EAN 9780812994094, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly Best Books\u003c\/span\u003e 11\/03\/2014 pg. 38 (EAN 9780812994094, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 11\/15\/2014 pg. 110 (EAN 9780812994094, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople Weekly\u003c\/span\u003e 11\/17\/2014 pg. 42 (EAN 9780812994094, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 12\/05\/2014 (EAN 9780812994094, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/07\/2014 pg. 67 (EAN 9780812994094, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780812994094, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hamilton, Gabrielle\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Random House\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2014-11-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Gourmet|Cooking|Regional \u0026amp; Cultural|American - General|Cooking|Methods|Quick \u0026amp; Easy\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e COOKING \/ Methods \/ Gourmet|Cooking, French|Cooking, American|Prune (Restaurant)|Cookbooks|COOKING \/ Regional \u0026amp; Ethnic \/ American \/ Gene|COOKING \/ General\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780812994094\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780812994094\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":51154432229654,"sku":"SP-9780812994094","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780812994094_spiral.png?v=1774944263","url":"https:\/\/lusper.myshopify.com\/products\/prune-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}