Prune : A Cookbook
by Gabrielle Hamilton


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.

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More About Prune by Gabrielle Hamilton

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.


Time - O: The Oprah Magazine - Bon App tit - 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 cooking and the wisdom of the author, while making for a charged reading experience."--Publishers Weekly (starred review)

  • ISBN-13: 9780812994094
  • ISBN-10: 0812994094
  • Publisher: Random House
  • Publish Date: November 2014
  • Page Count: 576
  • Dimensions: 9.96 x 7.59 x 1.42 inches
  • Shipping Weight: 3.74 pounds

Related Categories

Books > Cooking > Methods - Gourmet
Books > Cooking > Regional & Ethnic - American - General

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If you want Gabrielle Hamilton’s backstory, read her acclaimed memoir, Blood, Bones & Butter; if you want to cook some of her acclaimed recipes, read her debut cookbook, Prune, get into the kitchen and follow orders. There’s no introduction or header notes, but with the amped-up attitude you’d expect, Hamilton talks to you as if you were a line cook in her restaurant. Many of the more than 250 recipes have handwritten advice and admonishments, and all have the kind of detailed cooking and plating instructions you rarely, if ever, find in books for “civilians.” It’s a unique trip from bar snacks through lunch, dinner, brunch, desserts, cocktails and garbage or, better yet, repurposed rinds, skins and scraps. Prune is an unusual and unusually appealing cookbook.


This article was originally published in the December 2014 issue of BookPage. Download the entire issue for the Kindle or Nook.

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