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| #61005 in Books | Random House | 2014-11-04 | 2014-11-04 | Original language:English | PDF # 1 | 10.00 x1.41 x7.60l,1.25 | File type: PDF | 576 pages | Random House||98 of 105 people found the following review helpful.| Comprehensive yet concise|By Jose Romero|Restaurant cookbooks tend to be a peculiar sort. Tomes from Thomas Keller are beautiful coffee table books that are as gorgeous to look at as to cook from. Additionally, many of these books are marketed toward professional chefs and dedicated hobbyists. The techniques, equipment, and ingredient lists required make them inaccessible||“Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The ru
NEW YORK TIMES BESTSELLER
From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY
NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • ...
You easily download any file type for your device.Prune | Gabrielle Hamilton. A good, fresh read, highly recommended.
