I Love New York: Ingredients and Recipes

Humm, Daniel ; Will Guidara

ISBN 10: 1607744406 / ISBN 13: 9781607744405

Edité par Ten Speed Press, Berkeley, 2013

A propos de cet article

(USA) 1st printing. No markings, Fine; no dust jackdt as published. White boards, 512pp, index, colour photos throughout celebrate the locales and local foods of New York State. Humm is the executive chef of Eleven Madison Park; and Guidara is the manager. A heavy book. (6.0 JM LVR 205/a0 Size: 4to - over 9¾" - 12".

N° de réf. du vendeur 74404

Détails bibliographiques

• Titre: I Love New York: Ingredients and Recipes
• Éditeur: Ten Speed Press, Berkeley
• Date de parution: 2013
• Langue: anglais
• ISBN à 10 chiffres: 1607744406
• ISBN à 13 chiffres: 9781607744405
• Reliure: Hardcover
• Édition: 1st.
• État de l'article: Fine
• État de la jaquette: No Jacket
• Catalogues du vendeur:
  • Food Writing and General Cookbooks

A propos de ce titre

Synopsis

From the acclaimed team behind Manhattan's three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.

After landing rave reviews for his transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm decided to refashion Manhattan’s ultimate destination restaurant into a showcase for New York’s food artisans. Instead of looking abroad for inspiration, Humm headed to his own backyard, exploring more than fifty farms in the greater New York area and diving into the city’s rich culinary heritage as a cultural melting pot.
 
In I Love New York, Humm and his business partner, Will Guidara, present an in-depth look at the region’s centuries-old farming traditions along with nearly 150 recipes that highlight its outstanding ingredients—from apples, celery root, and foie gras to nettles, pork, scallops, and venison. Included among these dishes designed explicitly for the home cook are reinterpretations of New York classics, like Oyster Pan Roast, Manhattan Clam Chowder, and the Bloody Mary. Lushly illustrated with photographs of the area’s dramatic landscapes and the farmers who tend the land, this unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional state.

À propos de l?auteur

A native of Switzerland, DANIEL HUMM began his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco’s Campton Place, where he received four stars from the San Francisco Chronicle. Three years later, he became executive chef of Eleven Madison Park.
 
Hailing from Sleepy Hollow, New York, WILL GUIDARA has been immersed in the
restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006.

Under Humm and Guidara’s leadership, Eleven Madison Park received four stars from the New York Times, earned three Michelin stars, and was given a coveted spot on the San Pellegrino list of the World’s 50 Best Restaurants. The restaurant has also received six James Beard Awards, including Outstanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. They are also the authors of Eleven Madison Park: The Cookbook.

FRANCESCO TONELLI is a photographer with a background as a professional chef, food stylist, and culinary professor. He has worked in the food industry in Italy, France, and Switzerland for more than twenty years and taught culinary arts at the Culinary Institute of America in Hyde Park, New York. His unique skill set and signature style have garnered a broad portfolio of clients that include the New York Times, Cooking Light, and Jean Georges. He is also the photographer of Eleven Madison Park: The Cookbook.