by Gabrielle Hamilton

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Original Publisher
Random House
Date of publication

Recommended by

Drew Smith

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.

Beth Vlasich Pav

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.

Kasey Wilson

Food & travel writer, broadcaster and author

Garbage chapter is brilliant.

Tyson Cole

Partner/executive chef

Itamar Srulovich

Co-chef and owner of Honey & Co.

Ted Lee

Author, columnist and TV host

Paula Disbrowe

Writer, recipe developer and cookbook author

Ford Fry

Chef and Managing Partner