Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village and the author of the New York Times bestselling memoir Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, House Beautiful, and Food & Wine. She has also authored the 8-week Chef column in The New York Times, and her work has been anthologized in eight volumes of Best Food Writing. She has appeared on The Martha Stewart Show 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.
“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 cooking and the
wisdom of the author, while making for a charged reading
experience.”—Publishers Weekly (starred review)
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