Prune - Gabrielle Hamilton

Gabrielle Hamilton has proven herself a great chef with her beloved New York restaurant, Prune, as well as a gifted writer with her 2011 memoir, Blood, Bones and Butter, so it was only a matter of time before she combined her talents into a cookbook. With Prune (Random House, $45) she brings all her passion and personality to bear in a print version of the chef’s notebook she keeps at her restaurant. The book is primarily a great collection of recipes, ranging from grilled shrimp with anchovy butter to Prune’s famous Bloody Mary, but it also offers insight into the chef’s mind and process with Hamilton’s handwritten notes to her employees on how to navigate challenging recipes. Of particular note is a chapter entitled “Garbage” in which Hamilton explains how she takes traditional kitchen waste and incorporates it into her menu. Prune brings the full restaurant experience into the home kitchen, along with a healthy serving of Hamilton’s wit and wisdom.
Prune: A Cookbook By Gabrielle Hamilton Cover Image
ISBN: 9780812994094
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Random House - November 4th, 2014

The Third Plate: Field Notes on the Future of Food - Dan Barber

This book’s eponymous The Third Plate (Penguin Press, $29.95) concept may seem a little gimicky compared to the incredible nuance of the rest of the book, but it is a helpful way of explaining what Dan Barber’s book is about: if the “first plate” of American food is a big steak of dubious provenance with a side of frozen carrots, then farm-to-table, sustainable eating has merely replaced it with an equally big, choice “second plate” of steak, albeit grass-fed and pastured, and a side of organically grown carrots. A “third plate”—the future of American cuisine—must move from what our appetites demand to what good stewardship of the land can offer: say, a stew of carrots in a sauce made of second cuts of meat. Much-laureled chef of Blue Hill and Blue Hill at Stone Barns, Dan Barber narrates a wide-range of questions and lessons-learned about soil health, tastes in fine dining, ecology, diet, gastronomical prizes, and unconventional agriculture with integrity and insight. Unafraid to reveal his own mistakes and naivete, Barber heralds the possibility of deeper, healthier roots for the farm-to-table movement. A mouth-watering “menu for the future” follows probing chapters on the “dehesa” of Southern Spain, ancient strains of wild wheat, and perplexing new models of fishing. 

The Third Plate: Field Notes on the Future of Food By Dan Barber Cover Image
ISBN: 9780143127154
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Penguin Books - April 7th, 2015

Treat Yourself: 70 Classic Snacks You Loved as a Kid (and Still Love Today) - Jennifer Steinhauer

Any fan of the show Parks & Recreation would have a hard time walking by anything that said “Treat Yourself” and NOT pick it up. I'm so glad I did just that. Treat Yourself is a compendium of recipes of all of your favorite convenience store treats as a kid- from Moonpies to Twinkies to Nutty Buddies and beyond. The Lemon Coolers I tried came off without a hitch and immediately conjured childhood memories of my grandmother. The Hostess cupcakes were a challenge, but such a delicious one! It is one of the best chocolate cake recipes I've come across and the yummy marshmallow mixture for the innards was simply nirvana. Any baker would truly enjoy the novelty of this unique book!