Boswell Book Company and Bacchus are happy to welcome James Beard Award-winning and The New York Times bestselling author and chef, Gabrielle Hamilton, owner of Prune restaurant in New York’s East Village. Tickets are $95 (plus tax and gratuity), include admission for one, a meal selected from the recipes in Prune served at Bacchus, and an autographed hardcover copy of Prune. Bacchus is located at 925 East Wells Street in Milwaukee. For tickets, please call Bacchus: (414) 765-1166.
Prune is an… Show more extensive collection of the recipes served at New York City’s beloved Lower East Side restaurant over the last fifteen years from one of America's most recognized chefs and established literary talents. Gabrielle Hamilton wrote about several of these recipes in her memoir, Blood, Bones & Butter. This is a unique opportunity to see the enticing recipes behind that dramatic story. Written from the unique perspective of cook to cook, as if Gabrielle were addressing her own line cooks, some seasoned, some green, Prune includes all of the essential elements provided to getting a dish just right. Prune features Gabrielle’s own hand written notes, her singular voice, and uncompromising spirit, in a cookbook that perfectly captures the inner workings of Prune restaurant as well as the amazing chef and writer behind this incredible labor of love.
“On the page and in the kitchen, Ms. Hamilton can be charming, tempestuous, persnickety, vulgar, poetic, provocative and mothering, sometimes all in the course of a single flurry of sentences…[she is a] culinary Cormac McCarthy.” —The New York Times
About the Author: 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 & 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, The 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 shows and she has won a James Beard Foundation Award for Best Chef NYC. She currently resides in Manhattan.
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