Eleven Madison Park

Eleven Madison Park
Author: Daniel Humm
Publsiher: Unknown
Total Pages: 384
Release: 2011
ISBN 10: 9780316191777
ISBN 13: 0316191779
Language: EN, FR, DE, ES & NL

Eleven Madison Park Book Review:

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 The Next Chapter Revised and Unlimited Edition

Eleven Madison Park  The Next Chapter  Revised and Unlimited Edition
Author: Daniel Humm
Publsiher: Ten Speed Press
Total Pages: 384
Release: 2019-10-15
ISBN 10: 0399578366
ISBN 13: 9780399578366
Language: EN, FR, DE, ES & NL

Eleven Madison Park The Next Chapter Revised and Unlimited Edition Book Review:

From one of the world's top dining destinations, New York's three-Michelin-starred restaurant Eleven Madison Park, comes an updated single-volume collection of more than 80 recipes, stories, food photographs, and watercolor paintings from celebrated chef Daniel Humm. JAMES BEARD AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTIC Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant's recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.

I Love New York

I Love New York
Author: Daniel Humm,Will Guidara
Publsiher: Random House Digital, Inc.
Total Pages: 511
Release: 2013
ISBN 10: 1607744406
ISBN 13: 9781607744405
Language: EN, FR, DE, ES & NL

I Love New York Book Review:

Celebrates the food, ingredients, and culinary history of New York City while sharing innovative adaptations of classic New York recipes.

The NoMad Cookbook

The NoMad Cookbook
Author: Daniel Humm,Will Guidara,Leo Robitschek
Publsiher: Ten Speed Press
Total Pages: 552
Release: 2015-10-13
ISBN 10: 1607748231
ISBN 13: 9781607748236
Language: EN, FR, DE, ES & NL

The NoMad Cookbook Book Review:

From the authors of the acclaimed cookbooks Eleven Madison Park and I Love New York comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book. Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences. The NoMad Cookbook translates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes and cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known. The NoMad Cookbook promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything.

Eleven Madison Park

Eleven Madison Park
Author: Daniel Humm
Publsiher: Unknown
Total Pages: 384
Release: 2019
ISBN 10: 0399580654
ISBN 13: 9780399580659
Language: EN, FR, DE, ES & NL

Eleven Madison Park Book Review:

Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park- The Next Chapter refashions the deluxe slipcase edition into a high-quality, single volume with more than 30 new recipes and photographs and nearly 15 new stories and watercolors reflecting the latest dishes developed at the restaurant. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, the author shares more than 80 recipes, stunning photographs, lush watercolors, and personal stories describing his unparalleled culinary journey and inspiration.

Notes from a Young Black Chef

Notes from a Young Black Chef
Author: Kwame Onwuachi,Joshua David Stein
Publsiher: Vintage
Total Pages: 288
Release: 2019-04-09
ISBN 10: 152473263X
ISBN 13: 9781524732639
Language: EN, FR, DE, ES & NL

Notes from a Young Black Chef Book Review:

“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.

Madison Park

Madison Park
Author: Eric L. Motley
Publsiher: Zondervan
Total Pages: 304
Release: 2017-11-14
ISBN 10: 0310349648
ISBN 13: 9780310349648
Language: EN, FR, DE, ES & NL

Madison Park Book Review:

Welcome to Madison Park, a small community in Alabama founded by freed slaves in 1880. And meet Eric Motley, a native son who came of age in this remarkable place where constant lessons in self-determination, hope, and unceasing belief in the American dream taught him everything he needed for his journey to the Oval Office as a Special Assistant to President George W. Bush. Eric grew up among people whose belief was to “give” and never turn away from your neighbor’s need. There was Aunt Shine, the goodly matriarch who cared so much about young Motley’s schooling that she would stand up in a crowded church and announce Eric’s progress or his shortcomings. There was Old Man Salery, who secretly siphoned gasoline from his beat-up car into the Motleys' tank at night. There were Motley’s grandparents, who bought books for Eric they couldn’t afford, spending the last of their seed money. And there was Reverend Brinkley, a man of enormous faith and simple living. It was said that whenever the Reverend came your way, light abounded. Life in Madison Park wasn’t always easy or fair, and Motley reveals personal and heartbreaking stories of racial injustice and segregation. But Eric shows how the community taught him everything he needed to know about love and faith. This charming, engaging, and deeply inspiring memoir will help you remember that we can create a world of shared values based on love and hope. It is a story that reveals the amazing power of faith in God and each other. If you’re in search of hope during troubled times, look no further than Madison Park.

Mix Shake Stir

Mix Shake Stir
Author: Danny Meyer
Publsiher: Little, Brown
Total Pages: 224
Release: 2009-05-11
ISBN 10: 0316073725
ISBN 13: 9780316073721
Language: EN, FR, DE, ES & NL

Mix Shake Stir Book Review:

The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In Mix Shake Stir, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations -- from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.

Sous Chef

Sous Chef
Author: Michael Gibney
Publsiher: Ballantine Books
Total Pages: 240
Release: 2014-03-25
ISBN 10: 0804177880
ISBN 13: 9780804177887
Language: EN, FR, DE, ES & NL

Sous Chef Book Review:

NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR

Eleven Madison Park the Next Chapter Signed Limited Edition

Eleven Madison Park  the Next Chapter  Signed Limited Edition
Author: Daniel Humm,Will Guidara
Publsiher: Unknown
Total Pages: 504
Release: 2017
ISBN 10: 0399578358
ISBN 13: 9780399578359
Language: EN, FR, DE, ES & NL

Eleven Madison Park the Next Chapter Signed Limited Edition Book Review:

From the world's #1 dining destination, New York's three-Michelin-starred restaurant Eleven Madison Park, comes a limited edition, signed and numbered, two-volume collection of more than 100 stories and watercolors (volume 1), and more than 100 recipes and food photographs (volume 2), from celebrated chef Daniel Humm and restaurateur Will Guidara. Daniel Humm and his business partner, Will Guidara, have made an indelible mark on the global dining scene with their award-winning restaurants The NoMad and Eleven Madison Park, which recently claimed the number one slot on the World's 50 Best Restaurants list. In their latest impressive contribution to high-end cookbooks, Humm and Guidara reflect on the last eleven years at Eleven Madison Park, the period in which this singular team garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and for Chef Humm, the 2015 chefs' choice award from a worldwide jury of his peers. In two highly appointed volumes, the authors share more than 100 recipes, stunning photographs, lush watercolor illustrations, and--for the very first time--personal stories from Chef Humm describing his unparalleled culinary journey and inspiration. Only 11,000 copies of this deluxe slipcase collection have been printed, and each edition is numbered and hand signed by the authors.

Institut Paul Bocuse Gastronomique

Institut Paul Bocuse Gastronomique
Author: Institut Paul Bocuse
Publsiher: Hamlyn
Total Pages: 720
Release: 2016-11-01
ISBN 10: 9780600634171
ISBN 13: 0600634175
Language: EN, FR, DE, ES & NL

Institut Paul Bocuse Gastronomique Book Review:

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. This authoritative reference book covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is an essential guide for any serious cook, professional or amateur.

Setting the Table

Setting the Table
Author: Danny Meyer
Publsiher: Harper Collins
Total Pages: 336
Release: 2009-10-13
ISBN 10: 0061868248
ISBN 13: 9780061868245
Language: EN, FR, DE, ES & NL

Setting the Table Book Review:

The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

Alinea

Alinea
Author: Grant Achatz,Nick Kokonas
Publsiher: Achatz
Total Pages: 396
Release: 2008
ISBN 10: 1580089283
ISBN 13: 9781580089289
Language: EN, FR, DE, ES & NL

Alinea Book Review:

"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season"--Provided by publisher.

Unreasonable Hospitality

Unreasonable Hospitality
Author: Will Guidara
Publsiher: Penguin
Total Pages: 272
Release: 2022-10-25
ISBN 10: 0593418573
ISBN 13: 9780593418574
Language: EN, FR, DE, ES & NL

Unreasonable Hospitality Book Review:

Essential lessons in hospitality for every business, from the former co-owner of legendary restaurant Eleven Madison Park. Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality. Guidara’s team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more—not less; and the magic that can happen when a busser starts thinking like an owner. Today, every business can choose to be a hospitality business—and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry’s most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve.

Family Table

Family Table
Author: Michael Romano,Karen Stabiner
Publsiher: Houghton Mifflin Harcourt
Total Pages: 336
Release: 2013
ISBN 10: 0547615620
ISBN 13: 9780547615622
Language: EN, FR, DE, ES & NL

Family Table Book Review:

Features recipes served among the staff at such acclaimed New York City restaurants as Gramercy Tavern and Union Square Cafe, including such dishes as Dominican chicken, holiday roast pork, and molasses corn bread.

Bouchon

Bouchon
Author: Thomas Keller
Publsiher: Artisan
Total Pages: 360
Release: 2016-10-25
ISBN 10: 1579657540
ISBN 13: 9781579657543
Language: EN, FR, DE, ES & NL

Bouchon Book Review:

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

The Wealth Hoarders

The Wealth Hoarders
Author: Chuck Collins
Publsiher: John Wiley & Sons
Total Pages: 240
Release: 2021-03-08
ISBN 10: 1509543503
ISBN 13: 9781509543502
Language: EN, FR, DE, ES & NL

The Wealth Hoarders Book Review:

For decades, a secret army of tax attorneys, accountants and wealth managers has been developing into the shadowy Wealth Defence Industry. These ‘agents of inequality’ are paid millions to hide trillions for the richest 0.01%. In this book, inequality expert Chuck Collins, who himself inherited a fortune, interviews the leading players and gives a unique insider account of how this industry is doing everything it can to create and entrench hereditary dynasties of wealth and power. He exposes the inner workings of these “agents of inequality”, showing how they deploy anonymous shell companies, family offices, offshore accounts, opaque trusts, and sham transactions to ensure the world’s richest pay next to no tax. He ends by outlining a robust set of policies that democratic nations can implement to shut down the Wealth Defence Industry for good. This shocking exposé of the insidious machinery of inequality is essential reading for anyone wanting the inside story of our age of plutocratic plunder and stashed cash.

Eleven Madison Park

Eleven Madison Park
Author: Daniel Humm,Will Guidara
Publsiher: Little, Brown
Total Pages: 384
Release: 2011-11-11
ISBN 10: 9780316098519
ISBN 13: 0316098515
Language: EN, FR, DE, ES & NL

Eleven Madison Park Book Review:

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.

Cork Dork

Cork Dork
Author: Bianca Bosker
Publsiher: Penguin
Total Pages: 352
Release: 2017-03-28
ISBN 10: 0698195906
ISBN 13: 9780698195905
Language: EN, FR, DE, ES & NL

Cork Dork Book Review:

INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever. “Think: Eat, Pray, Love meets Somm.” —theSkimm “As informative as it is, well, intoxicating.” —Fortune

Ten Restaurants That Changed America

Ten Restaurants That Changed America
Author: Paul Freedman
Publsiher: Liveright Publishing
Total Pages: 528
Release: 2016-09-20
ISBN 10: 1631492462
ISBN 13: 9781631492464
Language: EN, FR, DE, ES & NL

Ten Restaurants That Changed America Book Review:

Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).