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Shelf Number | Material Type | Copy | Shelf Location | Status |
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641.59747 HUM | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
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 his transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm decided to refashion Manhattan's ultimate destination restaurant into ashowcase for New York's food artisans. Instead of looking abroad for inspiration, Humm headed to his own backyard, exploring more than fifty farms in the greater New York area and diving into the city's rich culinary heritage as a cultural melting pot.
In I Love New York , Humm and his business partner, Will Guidara, present an in-depth look at the region's centuries-old farming traditions along with nearly 150 recipes that highlight its outstanding ingredients-from 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 area's 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.
Author Notes
A native of Switzerland, DANIEL HUMM began his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco's Campton Place, where he received four stars from the San Francisco Chronicle . Three years later, he became executive chef of Eleven Madison Park.
Hailing from Sleepy Hollow, New York, WILL GUIDARA has been immersed in the
restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006.
Under Humm and Guidara's leadership, Eleven Madison Park received four stars from the New York Times , earned three Michelin stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also received six James Beard Awards, including Outstanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. They are also the authors of Eleven Madison Park- The Cookbook.
FRANCESCO TONELLI is a photographer with a background as a professional chef, food stylist, and culinary professor. He has worked in the food industry in Italy, France, and Switzerland for more than twenty years and taught culinary arts at the Culinary Institute of America in Hyde Park, New York. His unique skill set and signature style have garnered a broad portfolio of clients that include the New York Times, Cooking Light, and Jean Georges. He is also the photographer of Eleven Madison Park- The Cookbook.
Reviews (1)
Publisher's Weekly Review
Humm and Guidara (Eleven Madison Park: The Cookbook), chef and partners at renowned New York City restaurant Eleven Madison Park, were inspired to write their new book by asking the question, "What is New York Cuisine?" The pair set out to put together "a collection of recipes, but also a collection of ingredients that comprise them, and of the incredible men and women who work tirelessly to make [the ingredients'] existence a reality." Humm selected 55 local ingredients, then drove around New York exploring farms (all, except for one, within 150 miles of N.Y.C.) and meeting the farmers responsible for producing these ingredients. The authors put an emphasis on simplicity; they explain that these dishes, which include interpretations of New York classics, and cover everything from entrees to drinks to desserts, "are meant to be cooked at home." There are beautiful photographs of the food and the farmers themselves. Each short chapter highlights a specific farm or producer, as well as the foods it's known for. Rosenkrans Farms in Seneca Falls is famous for its beef, and the section on the farm is followed by recipes for beef tartare and bone marrow, shallots, and anchovies. A recipe for farro salad with yogurt, cucumber, and melon accompanies the story of Cayuga Pure Organics in the Fingerlakes region, which produces grains. Other showcased products include chocolate, foie gras, honey, lobster, plums, potatoes, scallops, sheep's milk cheese, tomatoes, and venison. I Love New York is a delightful cookbook and culinary guide. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved.