N.Y. star chef's latest book is defiantly different

When a cookbook raises as many questions as it answers, will it generate more buzzkill than buzz? With the publication this week of Gabrielle Hamilton's 'Prune,' we'll find out soon enough. The chef's 15-year-old East Village restaurant in New York remains a favored brunch spot, and Hamilton impressed a much broader audience with 'Blood, Bones and Butter,' her raw and compelling memoir, almost four years ago.

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