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| #29891 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||49 of 56 people found the following review helpful.| High Concept but Not Much Payoff|By Nor Cal Steve|I know people who just love this book and normally, I trust them. There's a lot of thought that went into this so I don't want to just bash what I perceive to be a sincere book, but it's really odd. In an effort not to make a "food porn" book, they've created something just as false and much more corny- "chef porn". The pages||“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 can specify the type of files you want, for your gadget.Prune | Gabrielle Hamilton. I was recommended this book by a dear friend of mine.
