Dive into the heart and soul of New York City's culinary scene with "Prune," the highly anticipated debut cookbook from Gabrielle Hamilton, the James Beard Award-winning chef behind the iconic Lower East Side restaurant of the same name. Known for transforming simple, home-cooked meals into extraordinary, unforgettable experiences, Hamilton shares over 250 recipes that have captivated diners and critics alike for over a decade. "Prune" is more than a cookbook; it's an invitation into Hamilton's kitchen, offering a rare glimpse into the workings of a unique culinary mind. Through pages teeming with vibrant photographs and personal anecdotes, readers are encouraged, instructed, and inspired to recreate the bold flavors and innovative dishes that have made Prune a beacon of gastronomic excellence in a city celebrated for its food. Gabrielle Hamilton's "Prune" stands as a testament to the art of cooking with intention, creativity, and a deep respect for ingredients. Written with the candor and precision of a seasoned chef speaking directly to her line cooks, this book demystifies professional techniques for the home cook, offering guidance, wisdom, and the occasional stern warning. From the cherished Grilled Head-on Shrimp with Anchovy Butter to the inventive Bread Heels and Pan Drippings Salad, each recipe is a doorway to discovery. Hamilton also ventures into the often overlooked with a chapter dedicated to "Garbage," showcasing her knack for transforming would-be waste into culinary delights. "Prune" is not just a collection of recipes; it's an ethos, a way of life that celebrates the beauty of simplicity, the importance of detail, and the joy of feeding others with love and skill.