Random House</br></br>Product Description</br></br><b><i>NEW YORK TIMES </i>BESTSELLER<br></b><br>From Gabrielle Hamilton bestselling author of <i>Blood Bones & Butter</i> comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.<br>?<br><b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY <i>PUBLISHERS WEEKLY</i></b><br><br><b>NAMED ONE OF THE BEST BOOKS OF THE SEASON BY</b><br> <b><i>Time " O: The Oprah Magazine " Bon App?tit " Eater</i></b><br><br>A self-trained cook turned James Beard Awardwinning chef Gabrielle Hamilton opened Prune on New Yorks 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. ?<br>?<br>Highly original in concept execution look and feel the Prune cookbook is an inspired replica of the restaurants kitchen binders. It is written to Gabrielles 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 cooksa heads 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.<br>?<br>Complete with more than with more than 250 recipes and 250 color photographs home cooks will find Prunes most requested recipesGrilled Head-on Shrimp with Anchovy Butter Bread Heels and Pan Drippings Salad Tongue and Octopus with Salsa Verde and Mimosad Egg Roasted Capon on Garlic Crouton Prunes famous Bloody Mary (and all 10 variations). Plus among other items a chapter entitled Garbagesmart 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.<br>?<br>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.<br><br><b>Praise for <i>Prune</i></b><br> <b><i>?</i></b><br> ??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 rul