Prune’s Cold Candied Oranges
Some cookbooks possess that magical gift that makes you feel as if the author is actually speaking directly to you in your very own kitchen.
“Prune” (Random House) takes a different tack. In her new cookbook of which I received a review copy, Chef Gabrielle Hamilton, owner of New York’s beloved Prune restaurant, gives you the impression that she’s talking directly to her crew in the kitchen. The delightful part is that you feel as if you’re scrunched in a corner, ease-dropping on everything that goes on there, from the prep to the service.
Possessing an MFA in fiction writing, Hamilton is a proven storyteller. Besides her singular voice, the recipes come with drip spots on the pages, as well as notes scribbled on torn pieces of tape that look as if they’re stuck to the pages.