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Prune Chef Gabrielle Hamilton Pens A Cookbook09:07

This article is more than 5 years old.

Gabrielle Hamilton is the chef at Prune, a James Beard award-winning New York City restaurant that celebrated its 15-year anniversary in October. She's also the author of the acclaimed 2011 memoir "Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef."

Canned Sardines with Triscuits, Dijon Mustard, and Cornichons; and Radishes with Sweet Butter and Kosher Salt

Shaved Celery, Fennel, and Radish Salad with Buttered Valedeon Toasts

Mackerel Escabeche, Sliced Sweet Capicola Buttered Rye Crackers, and Celery Leaves


  • Gabrielle Hamilton, chef at Prune restaurant in New York City. Her first cookbook is "Prune."

This segment aired on November 3, 2014.

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