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Eleven Madison Park: The Cookbook Hardcover – November 11, 2011
"Ingredienti" by Marcella Hazan and Victor Hazan
From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to select the best ingredients. Learn more
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“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
Top Customer Reviews
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.
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 ›
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").
Most Recent Customer Reviews
I purchased this for my boyfriend and he absolutely loves it. Perfect book, couldn't ask for anything better.Published 1 month ago by Jasmin
Fine item - good shipping and an excellent product, thank you!Published 2 months ago by Gary W Wayne
great book, a look into the creative process happening at Eleven Madison Park's kitchen. great read for people interested in food and cooking.Published 3 months ago by ccc
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 morePublished 8 months ago by Susan R
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 morePublished 8 months ago by EC
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 morePublished 8 months ago by Amazon Customer