Synopses & Reviews
From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.
After landing rave reviews for Eleven Madison Park from New York's fickle food media, chef Daniel Humm and Will Guidara made a bold decision: to refashion Manhattan's ultimate destination restaurant into a showcase for New York's food artisans. Instead of looking abroad for inspiration, Daniel and will headed to their own backyards, exploring more than 50 farms in the greater New York area and diving into the city's rich culinary heritage as a cultural melting pot. I Love New York presents an in-depth look at the region's centuries-old farming traditions and outstanding ingredients, which are showcased in innovative reinterpretations of New York dishes like smoked fish and oyster pan roast. This unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional city.
About the Author
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.
Table of Contents
How to Use This Book
Black Sea Bass
Sheep’s Milk Cheese and Yogurt
Made in New York