Author and editor
Gabrielle Hamilton’s Blood Bones and Butter is one of the great food bios, but these are the recipes from the cult restaurant she set up in New York, Prune. When she says tongue, octopus, salsa verde, mimosa eggs, that is not four dishes. It is one. Explosive, well grounded, inspiring stuff.
Chef, Culinary Instructor, Food Stylist
I haven't cooked from it - yet! However, I've read it and I KNOW I'm just going to enjoy cooking the *shiz* out of it. It's simmering right now on my shelf waiting to be savored.
Food & travel writer, broadcaster and author
Garbage chapter is brilliant.
Co-chef and owner of Honey & Co.
Author, columnist and TV host
Writer, recipe developer and cookbook author
Chef and Managing Partner