"This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors...

"A full repertoire of the many recipes served at the beloved Lower East Side restaurant Prune over the last thirteen years ... The recipes are written from the unique perspective of cook to cook, as if Gabrielle were addressing her own line cooks, some seasoned, some green, with all of the essential elements provided to getting a dish just right --all presented in a way that will make total sense to home cooks, too"--

When Julia Child told Dorie Greenspan, "You write recipes just the way I do," she paid her the ultimate compliment. Julia's praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie's "wonderfully encouraging voice" and "the sense of a real person who is there to help should you stumble." Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple...