I've been enjoying Gabrielle Hamilton's cookbook, Prune, based on the recipes featured in her New York restaurant of that name, and which I checked out from our local library. I didn't renew it though. Bought my very own copy, YES! A fairly hefty tome. And looking forward to trying many more of her recipes, methods and creative ideas.
We at Cook the Books Club had just read and reported on Gabrielle's previous book, a memoir, Blood, Bones and Butter, which led me to check out her cookbook. So glad I did. Gabrielle's background, learning to cook with her French mother, working for various small restaurants, and catering companies, traveling and learning along the way, all informed her unique personal style and conception for Prune.
