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Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Preferably gin".īefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life.

In ecstatic farewell to my years of corporate catering, we would never serve anything but a martini in a martini glass. "I wanted the lettuce and eggs at room temperature.the butter-and-sugar sandwiches we ate after school for snack.the marrow bones my mother made us eat as kids that I grew to crave as an adult.There would be no "conceptual" or "intellectual" food, just the salty, sweet, starchy, brothy, crispy things that one craves when one is actually hungry.

Named one of the best books of the year by The Miami Herald, Newsday, The Huffington Post, Financial Times, GQ, Slate, Men’s Journal, Washington Examiner, Publishers Weekly, Kirkus Reviews, National Post, The Toronto Star, BookPage, and Bookreporter.