Tuesday, November 18

Harvard Book Store Presents (Past Events)Special Events Archive

Gabrielle Hamilton

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Gabrielle Hamilton discusses Prune in conversation with Joanne Chang

This event includes a book signing.

$5 Tickets on sale now at Harvard.com. Unable to attend? Order the book(s) or pre-order a signed copy from Harvard Book Store. No Brattle Passes.

Harvard Book Store welcomes acclaimed restaurant owner, columnist, and memoirist GABRIELLE HAMILTON and the owner of Flour Bakery + Café, JOANNE CHANG, for a discussion of Hamilton’s debut cookbook, Prune.

A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels.

Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.

Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.

Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.

Purchase the Book – Featured event books will be for sale at the event for 20% off. Thank you for supporting this author series with your purchases.


Gabrielle Hamilton is the chef/owner of Prune restaurant in New York’s East Village and the author of the New York Times bestselling memoir Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef. She received an MFA in fiction writing from the University of Michigan, and her work has appeared in the New Yorker, New York Times, GQ, Bon Appétit, Saveur, House Beautiful and Food & Wine. She has also authored the eight-week “The Chef” column in The New York Times, and her work has been anthologized in eight volumes of Best Food Writing. She has appeared on Martha Stewart and the Food Network, among other TV and she has won a James Beard Foundation Award for Best Chef NYC. She currently resides in Manhattan with her two sons.

Photo Credit: Melanie Dunea


Joanne Chang is the owner of Flour Bakery + Café, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She is the author two cookbooks: Flour, Spectacular Recipes from Boston’s Flour Bakery+Cafe and Flour Too, Indispensible Recipes for the Cafe’s Most Loved Sweets and Savories.

Photo Credit: Keller + Keller