In her new cookbook Prune, chef and author Gabrielle Hamilton devotes an entire chapter to "Garbage," where she explains how to utilize vegetable scraps, fish bones and expired milk.

May 26, 2020, 6:00am CDT Updated: May 26, 2020, 6:39am CDT Prune Gabrielle Hamilton won the James Beard Foundation's Outstanding Chef award this year. Even before the coronavirus pandemic changed life ...

Gabrielle Hamilton is the chef/owner of Prune , a beloved restaurant on New York City’s Lower East Side. Her cookbook, simply titled Prune , is the follow up to her memoir Blood, Bones and Butter . An ...

Gabrielle Hamilton, the chef-owner of Prune, a tiny East Village restaurant in Manhattan, has become the accidental muse for the culinary intelli gentsia with her memoir, "Blood, Bone, and Butter: The ...

Yesterday, Prune chef and James Beard winner Gabrielle Hamilton was interviewed on Chicago’s ‘The Interview Show’ to talk about her recent memoir Blood, Bones and Butter: The Inadvertent Education of ...

Next month, Gabrielle Hamilton (chef/owner of Prune in NYC) drops her memoir Blood, Bones, & Butter, which covers everything from her mother's penchant for cooking marrow bones, to the struggles of ...