Gabrielle Hamilton has attained a level of fame that extends beyond her New York restaurant, Prune.
Hamilton has made TV appearances with the likes of Martha Stewart and Mark Bittman, and received the James Beard award for best chef in New York City in 2011.
Her memoir, Blood, Bones, and Butter, is considered one of the best food memoirs ever written.
At first glance, her new cookbook, Prune – named for her East Village restaurant – seems to have little narrative at all. But read a little closer and you will find much in the recipes that helps you understand Gabrielle Hamilton’s approach to her unique cuisine.
Hamilton stopped by the Lake Effect studio on her recent trip to Milwaukee and spoke with Mitch Teich about her new cookbook, and how it connects to her memoir.
"It has to be food that I know very personally. So naturally there's an incredible correspondence between Prune the cookbook and the memoir Blood, Bones, and Butter," Hamilton says. "It kind of ended up inadvertently becoming sort of the recipe companion book to the memoir."
