{"product_id":"prune-isbn-9780812994094","title":"Prune","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eFrom Gabrielle Hamilton, bestselling author of \u003ci\u003eBlood, Bones \u0026amp; Butter,\u003c\/i\u003e comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST BOOKS OF THE YEAR BY \u003ci\u003ePUBLISHERS WEEKLY\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST BOOKS OF THE SEASON BY\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003eTime • O: The Oprah Magazine • Bon Appétit • Eater\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA 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.  \u003cbr\u003e \u003cbr\u003eHighly 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.\u003cbr\u003e \u003cbr\u003eComplete 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.\u003cbr\u003e \u003cbr\u003eFeatured 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePraise for \u003ci\u003ePrune\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e “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, \u003ci\u003eBlood, Bones \u0026amp; Butter\u003c\/i\u003e). 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. . . . [\u003ci\u003ePrune\u003c\/i\u003e] 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.)”\u003cb\u003e—\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “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.”\u003cb\u003e—\u003ci\u003ePublishers Weekly \u003c\/i\u003e(starred review)\u003c\/b\u003e“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, \u003ci\u003eBlood, Bones \u0026amp; Butter\u003c\/i\u003e). 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. . . . [\u003ci\u003ePrune\u003c\/i\u003e] 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.)”\u003cb\u003e—\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “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.”\u003cb\u003e—\u003ci\u003ePublishers Weekly \u003c\/i\u003e(starred review)\u003c\/b\u003e\u003cb\u003eGabrielle Hamilton\u003c\/b\u003e is the chef\/owner of Prune restaurant in New York’s East Village and the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling memoir \u003ci\u003eBlood, Bones \u0026amp; Butter: The Inadvertent Education of a Reluctant Chef\u003c\/i\u003e. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in \u003ci\u003eThe New Yorker, The New York Times, GQ, Bon Appétit, Saveur, House Beautiful, \u003c\/i\u003eand\u003ci\u003e Food \u0026amp; Wine\u003c\/i\u003e. She has also authored the 8-week Chef column in \u003ci\u003eThe New York Times, \u003c\/i\u003eand her work has been anthologized in eight volumes of \u003ci\u003eBest Food Writing\u003c\/i\u003e. She has appeared on \u003ci\u003eThe Martha Stewart Show\u003c\/i\u003e 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.Bar Snacks\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCanned Sardines with Triscuits, Dijon Mustard, and Cornichons\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e1 can sardines in oil\u003cbr\u003e\u003cbr\u003e1 dollop Dijon mustard\u003cbr\u003e\u003cbr\u003esmall handful cornichons\u003cbr\u003e\u003cbr\u003esmall handful Triscuit crackers\u003cbr\u003e\u003cbr\u003e1 parsley branch\u003cbr\u003e\u003cbr\u003eOnly Ruby brand—boneless and skinless in oil— from Morocco.\u003cbr\u003e\u003cbr\u003eBuckle the can after you open it to make it easier to lift the sardines out of the oil without breaking them.\u003cbr\u003e\u003cbr\u003eStack 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.”\u003cbr\u003e\u003cbr\u003eCommit to the full stem of parsley, not just the leaf. Chewing the stems freshens the breath.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRadishes with Sweet Butter and Kosher Salt\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ered globe or French breakfast radishes, well washed to remove any sand, but left whole with a few stems intact\u003cbr\u003e\u003cbr\u003eunsalted butter, waxy and cool but not cold\u003cbr\u003e\u003cbr\u003ekosher salt\u003cbr\u003e\u003cbr\u003eThere 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.\u003cbr\u003e\u003cbr\u003eKeep the radishes fresh with ice and clean kitchen towels.\u003cbr\u003e\u003cbr\u003eCull out any overgrown, cottony, spongy radishes; keep your butter at the perfect temperature; and be graceful on the plate, please.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003cbr\u003eGarrotxa with Buttered Brown Bread and Salted Red Onion\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003epeeled red onion, halved and thinly sliced into ribbons\u003cbr\u003e\u003cbr\u003ekosher salt\u003cbr\u003e\u003cbr\u003ebrown bread\u003cbr\u003e\u003cbr\u003eunsalted butter, cool but softened for spreading Garrotxa from Spain\u003cbr\u003e\u003cbr\u003eextra virgin olive oil\u003cbr\u003e\u003cbr\u003efreshly ground black pepper\u003cbr\u003e\u003cbr\u003ethyme\u003cbr\u003e\u003cbr\u003eLiberally 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.\u003cbr\u003e\u003cbr\u003eSpread bread with a generous amount of butter, wall to wall. Cut bread in triangles and arrange on plate.\u003cbr\u003e\u003cbr\u003eLay slices of cheese next to bread.\u003cbr\u003e\u003cbr\u003eHeap a generous tangle of salted onion on the plate.\u003cbr\u003e\u003cbr\u003eDrizzle 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.\u003cbr\u003e\u003cbr\u003eOne grind black pepper and branch of thyme to finish\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMarinated White Anchovies with Shaved Celery and Marcona Almonds\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePer plate:\u003cbr\u003e\u003cbr\u003e1 scant cup thinly sliced, sweet, tender inner branches of celery, leaves left whole\u003cbr\u003e\u003cbr\u003e1 short dozen marinated white anchovies\u003cbr\u003e\u003cbr\u003e¼ cup Marcona almonds\u003cbr\u003e\u003cbr\u003egood drizzle extra virgin olive oil\u003cbr\u003e\u003cbr\u003ebrief squeeze lemon juice\u003cbr\u003e\u003cbr\u003elemon cheek\u003cbr\u003e\u003cbr\u003efew grinds black pepper\u003cbr\u003e\u003cbr\u003ebig pinch parsley leaves, mixed into celery and celery leaves\u003cbr\u003e\u003cbr\u003eDeviled Eggs\u003cbr\u003e\u003cbr\u003e4 orders\u003cbr\u003e\u003cbr\u003e8 eggs, still cold from the fridge\u003cbr\u003e\u003cbr\u003e3 Tablespoons Dijon mustard\u003cbr\u003e\u003cbr\u003e∂ cup Hellmann’s mayonnaise\u003cbr\u003e\u003cbr\u003eflat-leaf Italian parsley\u003cbr\u003e\u003cbr\u003eBring large pot of water to a boil.\u003cbr\u003e\u003cbr\u003ePierce the eggs at the tip with a pushpin to prevent exploding.\u003cbr\u003e\u003cbr\u003eArrange 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.\u003cbr\u003e\u003cbr\u003eLet boil 10 minutes, including the minutes it takes for water to return to boil after adding the cold eggs.\u003cbr\u003e\u003cbr\u003eMoving 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.)\u003cbr\u003e\u003cbr\u003eIf 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.\u003cbr\u003e\u003cbr\u003ePeel the eggs.\u003cbr\u003e\u003cbr\u003eCut 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.\u003cbr\u003e\u003cbr\u003eBlend 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.\u003cbr\u003e\u003cbr\u003eScrape all the egg mixture from the processor bowl into a disposable pastry bag fitted with a ∑-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.\u003cbr\u003e\u003cbr\u003eIf 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.\u003cbr\u003e\u003cbr\u003eRemove 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.\u003cbr\u003e\u003cbr\u003eWhen 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.\u003cbr\u003e\u003cbr\u003eMake 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.\u003cbr\u003e\u003cbr\u003eWhen 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.A cookbook by the bestselling author of Blood, Bones \u0026amp; Butter","brand":"Random House","offers":[{"title":"Default Title","offer_id":46303776538853,"sku":"NP9780812994094","price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780812994094.jpg?v=1767735188","url":"https:\/\/k12savings.com\/es\/products\/prune-isbn-9780812994094","provider":"K12savings","version":"1.0","type":"link"}