11 Madison Park Cookbook Pdf

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Jan 16, 2012 - ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest.

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. Rezec rastochnoj chertezhi v kompase.

Eleven Madison Park peddles in surprise. The restaurant, which has four stars from the New York Times and three Michelin stars, earned a distinction as the “ Restaurant” last year. Its owners, restaurateur Will Guidara and chef Daniel Humm, have made names for themselves as savvy operators so determined to delight even the most jaded of diners that they jump through.

So of course the team’s second cookbook, is just about as elusive — and almost as pricey — as a meal at the restaurant. The two-volume set is divided between stories and recipes: The first volume is a memoir of Humm’s culinary coming of age, with personal reflections, lessons learned, and stories of signature dishes. Humm’s memories are written in vignettes (which correspond to the recipes in volume two) next to illustrations by Janice Barnes, a longtime staffer at the restaurant with a knack for the watercolor palette. Related A second volume contains 100 recipes. Divided by season, there’s one for the restaurant’s signature savory black and white cookies; carrot tartare with apple mustard and pickled apples; honey-glazed duck with apricot and fennel; sturgeon with smoked cream cheese and caviar; and a 32-page section at the end with master recipes for purees, vinaigrettes, sauces, doughs, batters, and ice creams.

Each recipe is written in tight detail with minimal instruction, and was photographed on a bright white background by Francesco Tonelli. The average American home cook may never make confit of suckling pig or asparagus “en vassie” (cooked in a pig’s bladder), but these recipes exist in these volumes as a way to preserve the past 11 years — and imagine the next 11. The $250 set is meant to be a time capsule to the recent past: It hits bookshelves just as Eleven Madison Park after extensive renovations with a new design and new menu.