The year Gabrielle Hamilton opened her restaurant, Prune, on the lower east side of Manhattan, she was approached about doing a cookbook. Cozy and hip without trying to be, the tiny bistro has drawn lines down the block (no reservations, no way around it) for 15 years now. Finally, after all this time and the wild success of her acclaimed memoir, Blood, Bones & Butter Hamilton gives her hungry fans the cookbook they've been waiting for: Prune is a thick anthology of recipes from her restaurant, and it's as autobiographical as her previous literary effort, but in a very different way.
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