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Eleven Madison Park: The Cookbook, by Daniel Humm, Will Guidara
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Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. 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, where the latest culinary techniques are married with classical French cuisine. 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. ELEVEN MADISON PARK is sure to be one of the most talked-about cookbooks of 2011.
- Sales Rank: #19744 in Books
- Brand: LITTLE BROWN AND COMPANY
- Published on: 2011-11-11
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 12.13" h x 1.50" w x 11.13" l, 6.13 pounds
- Binding: Hardcover
- 384 pages
Review
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"I have always thought of Daniel as a humble, unpretentious, understated character with a sharp, clever, and generous sense of humor. Dining at his legendary restaurant, Eleven Madison Park, not only did I have the feeling of being in a quintessentially New York space, but I also found that the food reflected his character. Eating delicious food that makes you smile and laugh, while reflecting and simply having a good time, is special. We can all indulge in this same experience page by page in his book." (Rene Redzepi, Noma, Copenhagen)
“[Chef Humm’s] creations have audacity without excess. Page after page, Daniel invites us to discover his world where the kitchen is at the heart of a wonderful journey.” (Michel Troisgros, Maison Troisgros, Roanne)
“Daniel is a great chef, embodying everything that the term represents. His creativity, his dedication to the cuisine, his love of the ingredients, and his vision of the culinary world make him count among the greatest of his generation.” (Yannick Alléno, Le Meurice, Paris)
About the Author
Daniel Humm began his chef's training at 14 in his homeland of Switzerland. There, he earned a Michelin Star while in his first Executive chef position at Gasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States to work at Campton Place, where he received many awards, including a nomination for Rising Star Chef by the James Beard Foundation. He has been Executive Chef of Eleven Madison Park since 2006.
Will Guidara is a graduate of the School of Hotel Administration at Cornell University. He began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining Eleven Madison Park, he served as the director of operations of the restaurants at The Museum of Modern Art. He became general manager of Eleven Madison Park in 2006.
Most helpful customer reviews
2 of 2 people found the following review helpful.
BEST COOKBOOK I OWN!!!
By chefbrady12
I own hundreds of books, most from the worlds greatest restaurants. The French laundry, fat duck, el bulli, modernist cuisine, the square, le Bernadin, you name it. This is my all time favorite cookbook. It's beautiful, absolutely perfect t food. Beautiful presentations, chef Daniel is the best!!!
1 of 1 people found the following review helpful.
Vibrant and elegant
By U. Hanna
I honestly bought Eleven Madison Park purely for the photography although
the quality of the dish plating and the restaurant itself are in a class of it's own and must be mentioned.
The food styling of Chef Humm is truly a work of art and combined with the superb photography especially lighting of
Farncesco Tonelli makes this cook book beautiful and well worth the price. If you like great food photography with very clean elegant food styling (by Chef Humm) then this has to be a plus in your collection.
0 of 0 people found the following review helpful.
Well worth the price - even the kindle version.
By Big Momma
First, the bad news: the kindle version is a freakin' mess.
However, the pictures are there (not well attached to the text, but they are there). The recipes are fantastic. I wish I had bought the hardcover book, but I have way too many cookbooks already!
I will be copying recipes from the kindle to paper or my OneNote for many years to come, I am sure. The instructions for breaking down a rabbit, for example, is worth the price of the book in itself.
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