Eleven Madison Park: The Cookbook

Description

Review @font-face { font-family: “Cambria”; }@font-face { font-family: “LucidaGrande”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt;font-size: 12pt; font-family: “Times New Roman”; }p.MsoAcetate, li.MsoAcetate,div.MsoAcetate { margin: 0in 0in 0.0001pt; font-size: 9pt; font-family: “TimesNew Roman”; }span.BalloonTextChar { font-family: “Lucida Grande”;}div.Section1 { page: Section1; } “Eleven Madison Park is currently one of themost elegant, delicious, and creative restaurants in the country, and thereason for that is the leadership and vision of Chef Humm. He has done whatmany of us in the culinary world aspire to do: craft an experience that tastesdelicious, that is extremely creative, and most importantly, very personal.That is what has made him a leader in the industry and Eleven Madison one ofthe best restaurants in the country.” (Grant Achatz, Alinea, Chicago)@font-face { font-family: “Calibri”; }@font-face { font-family: “Cambria”; }@font-face { font-family: “Lucida Grande”; }p.MsoNormal, li.MsoNormal, div.MsoNormal{ margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”;}p.MsoAcetate, li.MsoAcetate, div.MsoAcetate { margin: 0in 0in 0.0001pt; font-size: 9pt; font-family: “Times New Roman”; }span.BalloonTextChar { font-family: “Lucida Grande”; }div.Section1 { page: Section1; } œChef Daniel Hummhas clearly made Eleven Madison Park a culinary destination, continuing toevolve and develop his own personal style. His book elegantly captures therefinement and focus that have always been a hallmark of his cuisine. (ThomasKeller, The French Laundry, Yountville)@font-face { font-family: “Calibri”;}@font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal,div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “TimesNew Roman”; }div.Section1 { page: Section1; } @font-face { font-family:”Cambria”; }@font-face { font-family: “Lucida Grande”; }p.MsoNormal,li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }p.MsoAcetate, li.MsoAcetate, div.MsoAcetate {margin: 0in 0in 0.0001pt; font-size: 9pt; font-family: “Times New Roman”;}span.BalloonTextChar { font-family: “Lucida Grande”; }div.Section1 { page:Section1; } œIt is quite a privilege to have Daniel Humm in New York, not justas one of our great chefs, but also as a great friend. His delicate cuisine isso well portrayed in this book, which showcases the passion and genuine talentof a modern chef. (Daniel Boulud, Daniel, New York City)”I have alwaysthought of Daniel as a humble, unpretentious, understated character with asharp, clever, and generous sense of humor. Dining at his legendaryrestaurant, Eleven Madison Park, not only did I have the feeling of being in aquintessentially New York space, but I also found that the food reflected hischaracter. Eating delicious food that makes you smile and laugh, whilereflecting and simply having a good time, is special. We can all indulge inthis same experience page by page in his book.” (Rene Redzepi, Noma,Copenhagen)œ[Chef Humm’s] creations have audacity without excess. Page afterpage, Daniel invites us to discover his world where the kitchen is at theheart of a wonderful journey. (Michel Troisgros, Maison Troisgros,Roanne)œDaniel 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 hisgeneration. (Yannick Alléno, Le Meurice, Paris) Read more About the AuthorDaniel 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 atGasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States towork at Campton Place, where he received many awards, including a nominationfor Rising Star Chef by the James Beard Foundation. He has been Executive Chefof Eleven Madison Park since 2006. Will Guidara is a graduate of the School ofHotel Administration at Cornell University. He began his dining room trainingat Spago Beverly Hills and attended culinary school in the North of Spain.Prior to joining Eleven Madison Park, he served as the director of operationsof the restaurants at The Museum of Modern Art. He became general manager ofEleven Madison Park in 2006. Read more

Features:

Product Details:

• Hardcover: 384 pages
• Publisher: Little, Brown and Company; 1 edition (November 11, 2011)
• Language: English
• ISBN-10: 0316098515
• ISBN-13: 19
• Product Dimensions: 11.1 x 1.5 x 12.1 inches
• Shipping Weight: 6.5 pounds
• #7 in Mid-Atlantic U.S. Cooking, Food & Wine