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
$45.00
ISBN: 9780812994094
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Random House - November 4th, 2014

Vogue and the Metropolitan Museum of Art Costume Institute: Parties, Exhibitions, People - Hamish Bowles, Chloe Malle, Thomas P. Campbell

If the words iconic or dramatic appeal to you, look no further. Laid out with great care and painstaking detail by expert editors Hamish Bowles, Chloe Malle, and Thomas P. Campbell, Vogue and The Metropolitan Museum of Art Costume Institute: Parties, Exhibitions, People (Abrams, $50) brings the awesomely glamorous world of couture fashion and high art to our living rooms. Chronicling the Institute’s celebrations from 2001 to 2013, the book lays out the history behind exhibitions ranging from Punk to Jackie O. Lively and thorough, the commentary nicely accessorizes the beautiful photography, which runs to full-page, glossy shots of the rich and famous, the beautiful and the bold, always keeping the focus on the design and craftsmanship of the artists behind some of the world’s most beautiful clothes and soirées.
Vogue and The Metropolitan Museum of Art Costume Institute: Parties, Exhibitions, People By Hamish Bowles, Chloe Malle (Editor), Anna Wintour (Introduction by), Thomas P. Campbell (Foreword by) Cover Image
By Hamish Bowles, Chloe Malle (Editor), Anna Wintour (Introduction by), Thomas P. Campbell (Foreword by)
$55.00
ISBN: 9781419714245
Availability: Special Order—Subject to Availability
Published: Abrams - September 23rd, 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
$19.00
ISBN: 9780143127154
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Penguin Books - April 7th, 2015

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