From Gabrielle Hamilton, author of the bestselling Blood, Bones & Butter, comes her eagerly anticipated debut cookbook filled with signature recipes from her celebrated New York City Lower East Side restaurant Prune.
A self-trained cook turned James Beard Award winning chef, Gabrielle Hamilton opened Prune on New York's Lower East Side 15 years ago to great acclaim and queues 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.
Complete with over 250 recipes, home cooks will find Prune's most requested recipes grilled head-on prawns with anchovy butter; bread heels and pan drippings salad; roasted capon on garlic crouton; and Prune's famous Bloody Mary (plus all 10 variations). There s even a chapter entitled 'Garbage' smart ways to repurpose foods that might have hit the rubbish bin 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.
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