"Its creator was Gabrielle Hamilton, a woman who (as The New Yorker noted in a review shortly after the restaurant's opening) "hails from New Jersey but cooks more like a French countrywoman." That may be true-the restaurant was renowned for, among other things, radishes served with butter and salt. But Hamilton is also a celebrated author. In 2011, she published "Blood, Bones & Butter," a memoir that is about her chaotic upbringing in rural Pennsylvania as much as it is about her career."
"It might be out of fashion to admire such rigor, but I will still argue for it-I will still argue that you should have one hundred conversations with your editor about a word. Does that make me nostalgic? I feel like recently lots of people around me have been saying that we live in a "post-literate world." I guess, if that's true, I'm going to stand on the deck of the Titanic. I just think that we should insist that words matter."
Gabrielle Hamilton operated Prune, a thirty-seat East Village restaurant, from 1999 to 2020. She hails from New Jersey but cooks with a French countrywoman's sensibility. Prune became known for simple dishes, including radishes with butter and salt. Hamilton published the memoir Blood, Bones & Butter in 2011, which covers her chaotic upbringing in rural Pennsylvania and her culinary career. She later published Next of Kin, which focuses on family dynamics, including an overbearing, emotionally detached father and a mother, a former ballerina who taught her about eating and cooking and from whom she was estranged for thirty years. She identified influential books that guided her craft.
Read at The New Yorker
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