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Best eleven madison park cookbook
1. Eleven Madison Park: The Next Chapter (Signed Limited Edition): Stories & Watercolors, Recipes & Photographs
Description
From the worlds #1 dining destination, New Yorks three-Michelin-starred restaurant Eleven Madison Park, comes a limited edition, signed and numbered, two-volume collection of more than 100 stories and watercolors (volume 1), and more than 100 recipes and food photographs (volume 2), from celebrated chef Daniel Humm and restaurateur Will Guidara.Daniel Humm and his business partner, Will Guidara, have made an indelible mark on the global dining scene with their award-winning restaurants The NoMad and Eleven Madison Park, which recently claimed the number one slot on the World's 50 Best Restaurants list. In their latest impressive contribution to high-end cookbooks, Humm and Guidara reflect on the last eleven years at Eleven Madison Park, the period in which this singular team garnered scores of accolades, including four stars from theNew York Times, three Michelin stars, seven James Beard Foundation awards, and for Chef Humm, the 2015 chefs choice award from a worldwide jury of his peers. In two highly appointed volumes, the authors share more than 100 recipes, stunning photographs, lush watercolor illustrations, andfor the very first timepersonal stories from Chef Humm describing his unparalleled culinary journey and inspiration. Only 11,000 copies of this deluxe slipcase collection have been printed, and each edition is numbered and hand signed by the authors.
2. Eleven Madison Park: The Cookbook
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Little Brown and CompanyDescription
Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine.
Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.
Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.
3. The NoMad Cookbook
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The Nomad CookbookDescription
From the authors of the acclaimed cookbooksEleven Madison ParkandI Love New Yorkcomes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book.Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences.The NoMad Cookbooktranslates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipesandcocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known.The NoMad Cookbookpromises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything.
4. The French Laundry Cookbook (The Thomas Keller Library)
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Artisan PublishersDescription
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valleythe most exciting place to eat in the United States (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre mont to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchenno shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as as close to dining perfection as it gets.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre mont to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchenno shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as as close to dining perfection as it gets.
5. something to food about: Exploring Creativity with Innovative Chefs
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Random House USA IncDescription
In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, andNew York Timesbestselling author, Questlove, applies his boundless curiosity to the world of food.In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them.
Food is fuel. Food is culture. Food is history. And food is food for thought.
Featuring conversations with:Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia;Ludo Lefebvre, Trois Mec, L.A.;Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco;Jesse Griffiths, Dai Due, Austin; andRyan Roadhouse, Nodoguro, Portland
6. Alinea
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AlineaDescription
The debut cookbook from the restaurant Gourmet magazine named the best in the country.A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.
"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly
"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award!"Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."Art of Eating
7. wd~50: The Cookbook
Description
The first cookbook from one of the worlds most groundbreaking chefs and apioneering restaurant on the Lower East Sidethe story of WylieDufresneswd~50and the dishes that made it famous
When it opened in 2003, wd~50 was New Yorks most innovative,cutting-edgerestaurant. Mastermind WylieDufresneushered in a new generation of experimental and free-spirited chefs,and introducedawildly unique approach to cooking, influenced byscience, art, and the humblest of classic foods like bagels and lox, and American cheese.
A cookbook that doubles as a time capsule,wd~50is a glimpse into a particular moment in New York City food culture, embodied bya restaurantso distinct it inspiredNew York Timescritic Pete Wells to compare its closing in 2014 tothat of the notorious music venue CBGB, with way nicer bathrooms. With gorgeous photography, detailed recipes explaining Wyliesiconic creations, and stories from the last days of the restaurant,wd~50is a collectible piece of culinary memorabilia. Fans of Wylie,food lovers,and industryinsiderswho have been waiting for a chance to relive the excitement and artistry ofwd~50 can finally do just that.
8. Atelier Crenn: Metamorphosis of Taste
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Houghton MifflinDescription
The debut cookbook from the first female chef in America to earn two Michelin stars
Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin starsand arguably the greatest female chef in the country. This gorgeous book traces Crenns rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenns food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenns dishes are works of art. Her recipes reflect her poetic nature with evocative names like A Walk in the Forest, Birth, and The Sea. Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.
Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin starsand arguably the greatest female chef in the country. This gorgeous book traces Crenns rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenns food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenns dishes are works of art. Her recipes reflect her poetic nature with evocative names like A Walk in the Forest, Birth, and The Sea. Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.
9. Kitchen Creativity: Unlocking Culinary Geniuswith Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs
Description
"An incredible reference for home cooks, young chefs, and seasoned pros alike. Kitchen Creativity should be in everyone's library." - Eric Ripert, chef and co-owner of Le Bernardin and New York Times bestselling author of 32 Yolks
Unlock your creative potential with the world's most imaginative chefs.
In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs.
Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill,
Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo.
Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.
You'll also discover:
- experts' criteria for creating new dishes, desserts, and drinks;
- comprehensive seasonality charts to spark inspiration all year long;
- how to season food like a pro, and how to create complex yet balanced layers of flavor;
- the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and
- proven tips to jump-start your creative process.
The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.
10. I Love New York: Ingredients and Recipes
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Ten Speed PressDescription
From the acclaimed team behind Manhattan's three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general manager Will Guidara decided to refashion Manhattans ultimate destination restaurant into ashowcase for New Yorks food artisans. Instead of looking abroad for inspiration, Humm and Guidara headed to their own backyards, exploring more than fifty farms in the greater New York area and diving into the citys rich culinary heritage as a cultural melting pot.
In I Love New York, Humm and Guidara present an in-depth look at the regions centuries-old farming traditions along with nearly 150 recipes that highlight its outstanding ingredientsfrom apples, celery root, and foie gras to nettles, pork, scallops, and venison. Included among these dishes designed explicitly forthe home cook are reinterpretations of New York classics, like Oyster Pan Roast, Manhattan Clam Chowder, and the Bloody Mary. Lushly illustrated with photographs of the areas dramatic landscapes and the farmers who tend the land, this unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional state.
