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

4.3 out of 5 stars 95 customer reviews

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Editorial Reviews


"Eleven Madison Park is currently one of the most elegant, delicious, and creative restaurants in the country, and the reason for that is the leadership and vision of Chef Humm. He has done what many of us in the culinary world aspire to do: craft an experience that tastes delicious, that is extremely creative, and most importantly, very personal. That is what has made him a leader in the industry and Eleven Madison one of the best restaurants in the country." (Grant Achatz, Alinea, Chicago)

“Chef Daniel Humm has clearly made Eleven Madison Park a culinary destination, continuing to evolve and develop his own personal style. His book elegantly captures the refinement and focus that have always been a hallmark of his cuisine.” (Thomas Keller, The French Laundry, Yountville)

“It is quite a privilege to have Daniel Humm in New York, not just as one of our great chefs, but also as a great friend. His delicate cuisine is so well portrayed in this book, which showcases the passion and genuine talent of a modern chef.” (Daniel Boulud, Daniel, New York City)

"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.

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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 (95 customer reviews)
  • Amazon Best Sellers Rank: #44,281 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

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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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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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.
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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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