Prune [NOOK Book]

Overview

NEW YORK TIMES BESTSELLER

From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New ...
See more details below
Prune

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$14.99
BN.com price

Overview

NEW YORK TIMES BESTSELLER

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.
 
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY

NAMED ONE OF THE BEST BOOKS OF THE SEASON BY
Time • O: The Oprah Magazine • Bon Appétit • 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)


From the Hardcover edition.
Read More Show Less

Editorial Reviews

From Barnes & Noble

Point of clarification: This book borrows its title from the name from the lower Manhattan restaurant that earned its author a James Beard Award, not any cookbook's core ingredient. If truth be told, everything about Prune is unconventional; from its cover and format to the specificities of its recipe instructions—and cautions. None of this detracts, however, from the appeal of the 250+ recipes which include delights such as Homemade Pork Fennel with Broccoli, Rabe, and Smoked Brothy White Beans and Spaghetti a la Carbonara . (P.S. This debut cookbook is the perfect follow-up to Gabrielle Hamilton's sweet memoir Blood, Bones & Butter, which was a popular 2011 Discover Great New Writers selection.)

The New York Times - Julia Moskin
…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…Written as if it were a manual to the sous-chefs in her kitchen, the book is fresh, fascinating and, occasionally, maddening…the recipes are very clear and unusually specific…because, as is perfectly clear from the minutely detailed descriptions, warnings, admonitions and directions on every page, Ms. Hamilton is a kitchen control freak of epic proportions. To cook from this book is to succumb to her control, which, if you are a fan of her work, is entirely pleasurable…[Hamilton] is never fussy for the sake of it. Rarely are there more than two or three elements in a dish, and often one of them is the unexpected twist that makes Prune dishes memorable.
The New York Times Book Review - Max Watman
…what Hamilton has done, and done well, is invite us in. And if you want to learn the kitchen logic of Prune, it's here.
Publishers Weekly
★ 09/15/2014
This is one of the most brilliantly minimalist cookbooks in recent memory: no preface, no introduction, no interminable recounting of all that Hamilton has witnessed in her 15 years as the chef/owner of New York’s Prune restaurant. Instead, nested throughout the 250 recipes, in a handwritten font, are scribblings, usually in the form of orders rather than suggestions, as if the reader were on her payroll. It’s an appealing tactic, in a masochistic kind of way, which at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience. “Don’t just slam them into the pan and manhandle,” she advises in a recipe for razor clams with smoked paprika butter. Her carrot-peeling advice is equally blunt: “Long fluid strokes please—do not chisel away at them into a cubist rendering.” At the end of an entry for salt and sugar-cured green tomatoes, she challenges the imagination by planting a suggestion, like any good boss would, “We should figure out something to do with the interesting cured tomato water.... Maybe the bartenders have an idea?” Twelve of the book’s 13 chapters are jammed with intensely flavored entries. The other, entitled “Garbage,” finds purpose for limp celery and smoked fish scraps, of which the author warns, “I’ll kill you if you waste it.” Perhaps a little fear is warranted after all. (Nov.)
From the Publisher
“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)
Library Journal
11/15/2014
Acclaimed chef Hamilton (Blood, Bones, & Butter) illuminates the differences between home and restaurant cooking with these 250 succulent dishes from Prune, her restaurant in New York City's East Village. The recipe for roasted capon on garlic croutons, for instance, yields eight to 16 "orders," calls for such professional tools as a hotel pan and walk-in refrigerator and tells readers what to do if they're running behind during a restaurant service. Other recipes, rife with chef lingo and candid advice on everything from how to extend the life of costly ingredients to how to avoid angering the Health Department, are entertaining to read but onerous. Still, simpler offerings (e.g., sour cream and toasted caraway omelette, canned sardines with Triscuits, Dijon mustard, and cornichons) will tempt home cooks. VERDICT Like Suzanne Goin's The A.O.C. Cookbook and April Bloomfield's A Girl and Her Pig, this unique cookbook highlights the personality and creative process of a top female chef. Highly recommended for would-be restaurant professionals.
Read More Show Less

Product Details

  • ISBN-13: 9780812994100
  • Publisher: Random House Publishing Group
  • Publication date: 11/4/2014
  • Sold by: Random House
  • Format: eBook
  • Pages: 576
  • Sales rank: 310,338
  • File size: 40 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Gabrielle Hamilton
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.
Read More Show Less

Read an Excerpt

Prune


By Gabrielle Hamilton

Random House LLC

Copyright © 2014 Gabrielle Hamilton
All rights reserved.
ISBN: 978-0-8129-9409-4


CHAPTER 1

Bar Snacks


Canned Sardines with Triscuits, Dijon Mustard, and Cornichons

1 can sardines in oil
1 dollop Dijon mustard
small handful cornichons
small handful Triscuit crackers
1 parsley branch

Only Ruby brand—boneless and skinless in oil— from Morocco.

Buckle the can after you open it to make it easier to lift the sardines out of the oil without breaking them.

Stack the sardines on the plate the same way they looked in the can—more or less. Don't crisscross or zigzag or otherwise make "restauranty."

Commit to the full stem of parsley, not just the leaf. Chewing the stems freshens the breath.


Radishes with Sweet Butter and Kosher Salt

red globe or French breakfast radishes, well washed to remove any sand, but left whole with a few stems intact
unsalted butter, waxy and cool but not cold
kosher salt

There is nothing to this, but still ... I have seen it go out looking less than stellar—and that's embarrassing considering it's been on the menu since we opened and is kind of "signature," if Prune had such a thing as signature dishes.

Keep the radishes fresh with ice and clean kitchen towels.

Cull out any overgrown, cottony, spongy radishes; keep your butter at the perfect temperature; and be graceful on the plate, please.


Garrotxa with Buttered Brown Bread and Salted Red Onion

peeled red onion, halved and thinly sliced into ribbons
kosher salt
brown bread
unsalted butter, cool but softened for spreading Garrotxa from Spain
extra virgin olive oil
freshly ground black pepper
thyme

Liberally salt the red onion and toss with your fingers to break up the ribs. Let sit 10 minutes to weep out some of their bite.

Spread bread with a generous amount of butter, wall to wall. Cut bread in triangles and arrange on plate.

Lay slices of cheese next to bread.

Heap a generous tangle of salted onion on the plate.

Drizzle whole thing—cheese, buttered bread, and onion—with EVOO just before selling. Be light-handed with the oil—3 fats on one plate makes sense here but it's about flavor and texture, not about ostentatious macho eating. Keep it accurate.

One grind black pepper and branch of thyme to finish


Marinated White Anchovies with Shaved Celery and Marcona Almonds

Per plate:

1 scant cup thinly sliced, sweet, tender inner branches of celery, leaves left whole
1 short dozen marinated white anchovies
¼ cup Marcona almonds
good drizzle extra virgin olive oil
brief squeeze lemon juice
lemon cheek
few grinds black pepper
big pinch parsley leaves, mixed into celery and celery leaves
Deviled Eggs
4 orders
8 eggs, still cold from the fridge
3 Tablespoons Dijon mustard
2 cup Hellmann's mayonnaise
flat-leaf Italian parsley

Bring large pot of water to a boil.

Pierce the eggs at the tip with a pushpin to prevent exploding.

Arrange eggs in the basket of the spider and gently lower them into the boiling water. This way they won't crack from free-falling to the bottom of the pot when you are adding them.

Let boil 10 minutes, including the minutes it takes for water to return to boil after adding the cold eggs.

Moving quickly, retrieve 1 egg and crack it all the way open, in half, to see what you have inside. (If center has any rareness larger than a dime, continue cooking half a minute.)

If thoroughly cooked, drain eggs, rough them around in the dry pot to crackle their shells all over, then quickly turn them out into a frigid ice bath to stop the cooking. It helps with the cooling and the peeling to let the ice water permeate the cracked shells.

Peel the eggs.

Cut the eggs in half neatly and retrieve the cooked yolk from each. Place the hollow, cooked whites into a container with plenty of cold fresh water and let them soak to remove any cooked yolk from their cavities.

Blend yolks in food processor with mustard and mayonnaise. Make sure the bite of the Dijon can make itself felt through the muffle of the rich egg yolk and the neutralizing mayonnaise.

Scrape all the egg mixture from the processor bowl into a disposable pastry bag fitted with a σ-inch closed star tip, but do not snip the closed tip of the bag until you are ready to pipe. Fit the pastry bag into a clean empty quart container like you might put a new garbage liner into the bin—folding the excess over the lip of the quart—to make this easier on you.

If you don't already know, you can stick your middle finger up into the punt of the processor bowl while scraping out the contents with the spatula, to hold the messy, sharp blade in place.

Remove cooked egg whites from the cold water and lay, cavity side down, on a few stacked sheets of paper towel to allow them to drain. Don't serve the deviled eggs wet, please.

When well drained, turn over eggs to reveal cavities and pipe the mixture in, more like a chrysanthemum than a soft-serve ice cream cone, please. Place on plate and finish with finely sliced parsley.

Make sure that the whites are not frigidly cold from the refrigerator—allow the whites and the yolk mixture to shake off the intense chill of the lowboy. The whites get rubbery and hard and the devil mix has a congealed mouth-feel if you serve them too cold. Please take care.

When there is more filling than egg white—use it to thicken the vinaigrette for poached leeks, as a condiment on family ham sandwiches, or stirred into the warm buttered lima beans on the veg plate.


(Continues...)

Excerpted from Prune by Gabrielle Hamilton. Copyright © 2014 Gabrielle Hamilton. Excerpted by permission of Random House LLC.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Read More Show Less

Customer Reviews

Average Rating 3
( 3 )
Rating Distribution

5 Star

(0)

4 Star

(2)

3 Star

(0)

2 Star

(0)

1 Star

(1)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 3 Customer Reviews
  • Posted February 11, 2015

    I only read the preview here but I love it. No frills and wonder

    I only read the preview here but I love it. No frills and wonderfully simple recipes. Great addition, especially when fresh produce is plentiful in the spring/summer.

    Was this review helpful? Yes  No   Report this review
  • Posted December 26, 2014

    Not For Me

    I saw this book being reviewed on The Today Show my the NY Times and they were so enthused about it that I placed an order. I was disappointed and didn't find a lot of recipes that I would use. I returned it.

    0 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 12, 2015

    No text was provided for this review.

Sort by: Showing all of 3 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)