Since 1999, when the chef put Triscuits and canned sardines on the first menu of her East Village bistro, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. Dua of breaking fast. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, ).And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook.Prune has always been an idiosyncratic restaurant, with no culinary mission — like Italian tradition with Brazilian flavor, or American comfort meets Pacific Rim — other than to serve what Ms. Hamilton likes to eat. So, in “Prune” the book, as in the dollhouse-size dining room, broiled grapefruit sit next to poached peaches with toasted almond cream, and Siberian manti share space with New York deli-style egg sandwiches.

Prune, the 30-seat restaurant in lower Manhattan, is most famous for its cozy yet playful brunches, featuring dishes like a “youth hostel breakfast”.

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