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 Manhattan’s ultimate destination restaurant into a showcase for New York’s 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 city’s rich culinary heritage as a cultural melting pot.
In I love New York, Humm and 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 for the 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.
Daniel Humm and Will Guidara in Talks at Google:
- How to use this book.
- Autumn squash.
- Black sea bass.
- Celery root.
- Copper cookware.
- Foie Gras.
- Maple Syrup.
- Sea salt.
- Sheep’s milk cheese and yogurt.
- Summer squash.
- Swiss chard.
- Made in New York.
- Basic recipes.
About the author:
Daniel Humm, a native of Switzerland, began his culinary training at the age of fourteen and went on to cook in many of the finest Swiss hotels and restaurants. At the age of twenty-four, in his first executive chef position, at Gasthaus zum Gupf in the Swiss Alps, he became one of the youngest chefs to be awarded a Michelin star. 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, and was named Food & Wine’s Best New Chef. Three years later, he became executive chef of Eleven Madison Park.
Will Guidara, hailing from Sleepy Hollow, New York, has been immersed in the restaurant industry since the age of thirteen. Son of a lifelong restaurateur, 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 Spago, Tribeca Grill, and Tabla, and he 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 purchasedEleven Madison Park and, in early 2012, went to open the food and beverage spaces at the NoMadHotel. They are authors of:
- Eleven Madison Park. The cookbook.
- I love New York.
“As an observer of the New York food scene for over fifty years, I have witnessed (and enjoyed) the constantly evolving landscape of this city’s cuisine. Never has a focus on New York, though, been more exciting than right now as Daniel Humm and his contemporaries skillfully interpret local ingredients and legendary classics. It should be no surprise that this book is as beautiful as it is enjoyable, and as delectable as it is inspiring, given the history of the authors in their restaurants. Their passion for New York and their loyalty to local suppliers of superb ingredients shows throughout the pages, as does the respect and inspiration Daniel Humm exhibits in everything he serves. The result of all of this is a wonderful cookbook full of subtly intriguing recipes that are well within the abilities of any halfway experienced home cook”. Mimi Sheraton, food journalist and former restaurant critic of The New York Times and other publications.