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Eleven Madison Park: The Cookbook Hardcover – November 11, 2011

by Daniel Humm (Author), Will Guidara (Author), Francesco Tonelli (Photographer)

91 customer reviews

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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.

Eleven Madison Park: The Cookbook

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Product Details

Hardcover: 384 pages
Publisher: Little, Brown and Company; 1 edition (November 11, 2011)
Language: English
ISBN-10: 0316098515
ISBN-13: 978-0316098519
Product Dimensions: 11.2 x 1.2 x 12.2 inches
Shipping Weight: 6.4 pounds (View shipping rates and policies)
Average Customer Review: 4.3 out of 5 stars See all reviews (91 customer reviews)
Amazon Best Sellers Rank: #70,303 in Books (See Top 100 in Books)
- #9 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Middle Atlantic
- #45 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet
- #74 in Books > Cookbooks, Food & Wine > Regional & International > European > French

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Customer Reviews

4.3 out of 5 stars

5 star		66%
4 star		16%
3 star		7%
2 star		6%
1 star		5%

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Top Customer Reviews

Beatutiful and Inspiring

By SonoT_T on October 30, 2011

Format: Hardcover Verified Purchase

This is actually the first review I have ever written here. I have a literal library of cook books and baking books. I just found this book so inspiring, that I wanted to share my new found love for it. I bought this book not really knowing what I was going to get, but I am so glad I ended up buying it. All the photography is so stunning and the plating is just artful. However, this is not a cook book for the average "Joe." Each dish has a multiple of components that go on each plate and some have components that have to be made in order to use it as an ingredient for another part of the dish. I love that the book is separated by season, and each season has a recipe progression makes you feel like you are sitting down, eating a meal at Eleven Madison Park. That is, you start with recipes from appetizers, entrees, then desserts. Bottom line, if you have some cooking experience, the patience, time, and money (as many of the ingredients are very luxurious), these recipes can definitely done by the home cook. However, if you lack the skills, I would still get the book if only to see the amazing food they make, and mostly to give you inspiration in your own cooking adventure.

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Is this a useful cookbook? "Yes-ish"

By Persnickety one on February 24, 2012

Format: Hardcover

That answer is not my answer but the answer the authors give themselves. And it is definitely not a complaint on my part either: it is a very accurate appraisal of a beautiful book written with the kind of attention that goes into creating innovative epicurean delights. I heard about Eleven Madison Park through the New York Times review. I would love to go there for dinner but have not gotten to New York since reading about them. So my wife got me this cookbook for my birthday.

This book is about restaurant food -- high end restaurant food. The kind of food that is prepared with the help of a sous chef and specifically the kind of food that is prepared in a kitchen that uses all kinds of delicious house made ingredients (basil oil, lemon oil, crumbles, fresh mayonaise etc.) to create depth in the recipes. The recipes have not been streamlined to create "gourmet food in thirty minutes". Yes that does limit the utility of the book. But if it were not this way it would not do justice to food that most of us only dream of eating.

I have only made a few things from this book -- mostly salads and granolas (since we are vegetarians, many of the meat dishes will be left aside). Even a simple looking salad can create challenges (if you don't have the lemon oil made in advance). But, as the authors promise, if you do take the time to create these dishes, you will be rewarded. We have yet to have a dish from this book that was not stupendous.

I am using four stars to alert people that this is really not a home cookbook. If I were rating just the food, I would petition for the addition of a sixth star.

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Brilliant cookbook with strong narrative thread

By Thomas C. on October 31, 2011

Format: Hardcover Verified Purchase

I have just finished reading this cookbook. That's right, reading. In the tradition of the stronger narrative and transformative cookbooks like Judy Rodgers' Zuni Cafe Cookbook, Keller's The French Laundry Cookbook, and perhaps Blumenthal's The Fat Duck Cookbook, this book comes along with not just the gorgeous production value of an auspicious coffee table art book and the exactly duplicated recipes of one of the most interesting young chefs cooking today but with two important stories: one is the detailed story of the making of a brilliant chef, and the other is the surprisingly revealing story of growth of the culture of a well run restaurant and it's successful parent company.

I say transformative because just as those cookbooks change, perhaps forever, the way a chef or cook might look at food, this book will leave readers from all of the various tiers of expertise, from the dedicated home cook to the ambitious chef/restauranteur with invaluable ideas for their own cuisines and companies. For the professional not just in the industry, but professionals in any sort of business, there are valuable lessons to be gleaned from the book. As you proceed through the four seasons into which the recipes in the book are divided, you also proceed through a narrative arc that describes, in short essays written under the headings of the restaurant's core values (derived, incidentally, from a statistical analysis of the most common adjectives found in articles describing Miles Davis and his music that the company performed and then made into a poster that hangs in the kitchen, i.e.Read more ›

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A perfect "fantasy cookbook" for the new Gilded Age

By Amazon Customer on April 23, 2012

Format: Hardcover

I got a copy of this book as part of a tasting dinner with the head chef at a club. Also provided was a printout of the 5 dishes that we tasted.

The lobster dish alone had over 30 "fiished" ingredients (ie not counting the individual components of some of the sauces, crumbles, oils, doughs, etc).

The book is lovely to look at and if you do in fact have access to a huge kitchen with unlimited prep space and storage space for ingredients, it's a fun book to play in the kitchen with. Note that this takes over-the-top multistep cooking to new levels; we are not talking mere molecular gastronomy but iterative levels of prep and ingredient lists that would make the caterers at Caligula's birthday party blush.

Otherwise, be inspired by the "idea" of some of the flavors and try to adapt them at home. Example: My takeaway of the Lobster Thing with Spicy Granola and 45 Different Sauces would be a lobster slad served with a curry slant.

If you want to go the real route though and actually cook from this book, get ready to order ingredients you never heard of (and this is coming from a very jaded NYer who has never, ever had issues finding odd ingredients--I had no idea there was such a thing as "violet mustard") and brace yourself for recipes that have steps akin to "process in your fusion reactor for ten minutes. Please note that if you don't have a professional fusion reactor, Williams-Sonoma is debuting a small (3qt) countertop model, the "FusiGlow 9000" this Spring. It will retail for $2,777.00 and will be available in white, black, pistacio, and brushed stainless (note: The black and pistacio are currently backordered)."

While the recipes may never make it onto your plate, the book is a definite coffee table/foodie gift pick (especially if you can't drop $500+ for "Modernist Cuisine").

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Most Recent Customer Reviews

Five Stars

exelent

Published 1 month ago by sergio

Eleven Madison Park is a fabulous restaurant as witnessed by this book...

Fabulous Book. Full page photos. The recipes read like a work of fiction. What an amazing creativity these chefs have to come up with, and prepare, these amazing dishes. Read more

Published 4 months ago by Susan R

EMP is my favorite restaurant and Daniel Humm one of my favorite chefs

EMP is my favorite restaurant and Daniel Humm one of my favorite chefs. If you're looking to actually cook dishes, this probably isn't the book for you. Read more

Published 4 months ago by EC

Definitely A Must Have.

This is one of the better books by a great chef. I'm usually careful about getting such books (Michelin restaurants & chefs) but this is definitely a book one should own. Read more

Published 5 months ago by Amazon Customer

Five Stars

Love it! Best cookbook I've ever had.

Published 5 months ago by NICHOLAS ST.CLAIR

Five Stars

Beautiful book and well written.

Published 7 months ago by supah

Five Stars

Beautiful

Published 8 months ago by Jennifer D,Agosta

Five Stars

Great Book

Published 8 months ago by Fernando L. Chapa

Five Stars

amazing book, truly inspiring.
wonderful pictures.
highly recommended!

Published 9 months ago by serpico michelangelo

Five Stars

Great visuals, very professional

Published 9 months ago by elin l nooger

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