Considering how much praise Gabrielle Hamilton received for her 2012 memoir, Blood, Bones & Butter, her first cookbook is remarkably free of prose. For her first cookbook, named after her influential, boundary-defying restaurant in New York's East Village, Hamilton relies on her recipes to do the talking, and those recipes have a lot to say. Prune offers the kind of behind-the-curtain experience so many chef cookbooks promise but often fail to deliver. It also means cooking from Prune can be a slightly challenging, albeit highly rewarding, experience.

Price: $45