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Prune: A Cookbook, by Gabrielle Hamilton

Ebook Free Prune: A Cookbook, by Gabrielle Hamilton

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Review

“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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About the Author

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.

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Product details

Hardcover: 576 pages

Publisher: Random House; 1st Edition edition (November 4, 2014)

Language: English

ISBN-10: 0812994094

ISBN-13: 978-0812994094

Product Dimensions:

7.6 x 1.4 x 10 inches

Shipping Weight: 3.8 pounds (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

149 customer reviews

Amazon Best Sellers Rank:

#65,520 in Books (See Top 100 in Books)

This is the most unique of all the cookbooks I have. First of all, it looks like a well-worn kitchen notebook. The pages have been printed with spatters and stains and masking tape notes. There are sections marked with highlighter and others that are handwritten and starred, and it offers an eye into what goes on in a restaurant kitchen like no other book I've read. The more I read the more I loved it. Coming across passages such as, "Given that this is already a bastardy version of a real... Carbonara ,..please take care not to compromise the dish any further..." and "If Health Department comes, take the Serrano off the carving stand and throw it in the oven," is a kick. I can't think of another chef who is confident enough to make these admissions.Those passages not only bring the whole chef cookbook genre down to earth, but make every recipe seem less daunting and more within reach.The book is written with such precision and clarity that I feel as though Hamilton is right there guiding me step by step through each recipe. And the recipes - some are simple and others, not so much - have been absolutely delicious. (The fennel recipes are soooooo good!) Even the simplest recipes offer some technique or approach that elevates it to the sublime.The simplest "recipe" is probably the one for Burrata, the delicious Italian cheese that consists of a center of soft mozzarella and cream surrounded by a skin of mozzarella. It does not tell you how to make burrata (a laborious process, as well as an art form), but the instructions for warming it before serving turn this delicious cheese into a bit of heaven. The most difficult may be the Breton Butter Cake, which is a great read and I hope to get up the nerve to make it one day. This to me is the essence of Hamilton's style - whether simple or difficult, if it's delicious, it's to be made. Whether few or many, Hamilton's choices of ingredients almost always turn into much more than the sum of their parts.Hamilton also has with fun with food - the Triscuit starter, which is legendary by now; granola with an ice cream cone plopped on top; iced Ovaltine; strawberry milk and a bunch of others that serve to let you know that you, too, can cook like a top chef!Plusses:+ Awesome recipes that range from super simple to challenging and everything in between.+ Excellent instructions, often written as if Hamilton is talking to you.+ Great tips on restaurant techniques and serving that can be applied at home.+ It's a wonderful read for people who enjoy cookbooks as reading material.+ Interesting surprises, i.e. if you've ever wanted to make silken tofu, the clearest instructions ever are here.+ Great chapters on Bar/Snacks, Cocktails, and Daily Prep, as well as the standard stuff. At the back of the book, there is a brilliant section called "Garbage," that tells you how to make use all of the trimmings and things that would otherwise end up in the...garbage.Minusus:- Ingredients that are hard to come by, and no suggested alternative. Fortunately, there aren't terribly many of those, but since she also specifies "Hellman's mayo" and the like, I feel as though there's a serious point to any specifically called-for ingredient.- No index! Ouch! You can, however, find a complete index at Prune's website. The link is on the Shop page. You can print it out and stick the pages in the back of the book.Bottom line: A great cookbook with a fascinating insight into a restaurant kitchen and recipes that have more than worthwhile results.

Bought this gorgeous cookbook for my husband for his birthday. Ok, ok, busted... I bought it for my husband but ultimately I'm the one who's benefitting! Ha. Love this book because it's not cookie cutter like most. Found the unique approach refreshing and can't wait to try my hand at many of these recipes in the coming months!

I saw Gabrielle Hamilton cooking with someone the other day on TV which reminded me about this cookbook called "Prune." It just arrived and I have spent the better part of an hour looking through it. I cook a lot and have a lot of cookbooks - which is why I hadn't sprung for this one as yet. My reaction, honestly, was to be re-inspired to cook again with many of her recipes. A new lease on my cooking life, if you will! Then I read all these reviews by people giving one star or two stars remarking on how pretentious they thought it was. Surprised at these reactions, I returned to my initial enjoyment reading through the book. There is a whole-meal recipe for a salad made with leftover roast chicken, served with a slice of blue cheese, yellow and green beans, bibb salad, diced cucumber, early spring onions with a pitcher of buttermilk dressing. I have been looking for a way to serve leftover roast chicken breast because both of us are dark-meat chicken eaters. I can't wait to try this salad meal out - and I loved all the recipes with sweetbreads, calves' brains and her admonitions of what to avoid and how to keep a kitchen clean while moving the food through. I didn't mind the splotchy pages at all. What is it with people who are so picky about everything? I'm glad I bought this book and can't wait to cook from it all the time! Thanks, GH!!

The best recipe book I have, beautiful, technical and with Hamilton’s twists on her own recipes!Obligatory for any cookbook collection!

The chief reason I opted to write a review (my first, and not beholden to anyone) is to warn the reader that this book contains NO INDEX, unusual in a book of recipes. To find a recipe using duck, for example, one would need to search through each of 13 chapter's table of contents. She has composed the book this way because that is how they use it in the restaurant. But me, I find an index to be essential in a cookbook and I fault the chef for this. After all, we are not working in her restaurant.Her notes to her chefs are really interesting. The recipes are things I want to cook. And her attitude to food and leftover food is admirable.

I love her "unconventional" take on resturant food! She cooks like a poor grandma cooks, nothing goes to waste and everything can be used and reused. She stepps out of the box and loves what she does.

This book is simply amazing! I love the design, as if you are holding your gramma's cookbook)) And the recipes are fantabulous, just exactly what I've needed for inspiration.

I love this book although the recipe portion sizes are for restaurants not individuals or small families.

It's not Blood Bones & Butter, but it's a great glimpse behind the scenes of a hot and busy restaurant. Wish there were more anecdotes and explanations, because in all likelihood most of these recipes are not practical or realistic for the home cook... but a fun thing to page through for inspiration and ideas.

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