A self-trained cook turned James Beard Award-winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side 15 years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. Highly original in concept, execution, look and feel, the Prune cookbook (2014 Random House) is an inspired replica of the restaurant’s kitchen binders. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks — a head’s up on when you have gone too far, or things to watch out for that could trip you up. Here, try recipes for sweet mixed carrots and grilled fish with fennel.