We look forward to seeing you on your next visit to the library. Find a location near you.

Prune: A Cookbook

Book Cover
Average Rating
5 star
 
(0)
4 star
 
(1)
3 star
 
(0)
2 star
 
(0)
1 star
 
(0)
Publisher:
Random House Publishing Group
Pub. Date:
2014
Language:
English
Description
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 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.
 
Complete 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.
 
Featured 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.
Praise for Prune
 
“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, Blood, Bones & Butter). 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. . . . [Prune] 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.)”The New York Times
 
“One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant...
Also in This Series
More Like This
More Copies In LINK+
Loading LINK+ Copies...
More Details
ISBN:
9780812994100
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work IDf24967c6-b8c8-428d-13e8-701ac3868ac7
Grouping Titleprune
Grouping Authorgabrielle hamilton
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-03-29 02:17:20AM
Last Indexed2024-03-28 02:24:37AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
author
Hamilton, Gabrielle
author_display
Hamilton, Gabrielle
display_description
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 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.
 
Complete 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.
 
Featured 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.
Praise for Prune
 
“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, Blood, Bones & Butter). 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. . . . [Prune] 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.)”The New York Times
 
“One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant...
format_catalog
eBook
format_category_catalog
eBook
id
f24967c6-b8c8-428d-13e8-701ac3868ac7
isbn
9780812994100
last_indexed
2024-03-28T09:24:37.294Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
primary_isbn
9780812994100
publishDate
2014
publisher
Random House Publishing Group
recordtype
grouped_work
title_display
Prune A Cookbook
title_full
Prune A Cookbook
title_short
Prune
title_sub
A Cookbook
topic_facet
Cooking & Food
Nonfiction
Photography

Solr Details Tables

item_details

Bib IdItem IdShelf LocCall NumFormatFormat CategoryNum CopiesIs Order ItemIs eContenteContent SourceeContent URLDetailed StatusLast CheckinLocation
overdrive:61627c56-f004-4c42-9a3a-c8d62f2c2a27-2Online OverDrive CollectionOnline OverDriveeBookeBook2falsetrueOverDriveAvailable Online

record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
overdrive:61627c56-f004-4c42-9a3a-c8d62f2c2a27eBookeBookEnglishRandom House Publishing Group2014

scoping_details_catalog

Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
overdrive:61627c56-f004-4c42-9a3a-c8d62f2c2a27-2Available OnlineAvailable Onlinefalsetruetruefalsefalsefalse