Eleven Madison Park: The Cookbook (Anglais) Relié – 11 novembre 2011
|Neuf à partir de||Occasion à partir de|
Produits fréquemment achetés ensemble
Les clients ayant acheté cet article ont également acheté
Descriptions du produit
Revue de presse
"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 personality. Eating delicious food that makes you smile and laugh, while 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
Eleven Madison Park is the perhaps most beautiful restaurant in New York . . . a fitting backdrop to Daniel Humm's spectacular modernist cuisine, which has just received its third Michelin star. The restaurant's polish and flair are reflected in Eleven Madison Park: The Cookbook, a sleek white behemoth with a silver-gray typeface and luscious photographs by Francesco Tonelli. ―Moira Hodgson, The Wall Street Journal
The restaurant's crowning achievement . . . may well be this, the jewel-like Eleven Madison Park cookbook, certainly the most beautiful cookbook released in 2011. It will look great sitting on the top shelf of your cookbook collection, alongside the cookbooks from Noma, the French Laundry and Alinea.―Joe Satran, Huffington Post
"For those who haven't had a chance to visit the restaurant, Eleven Madison Park: The Cookbook is the next best thing. The pictures in the book are about the size of a plate, and while you might not be able to taste or smell the food, the beauty of the photos will sort of make up for it." ―Lauren Torrisi, ABCNews.com
Présentation de l'éditeur
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
En savoir plus sur les auteursDécouvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.
Quels sont les autres articles que les clients achètent après avoir regardé cet article?
Commentaires en ligne
Meilleurs commentaires des clients
Commentaires client les plus utiles sur Amazon.com (beta)
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. "collaborative" "vibrant", depicted in the book if you would like to discover them) the story of the restaurant told through time up to the present day detailing various key players in the growth of the restaurant, and the meals and ideas that inspired the way the staff work. For example, based on a suggestion from one waiter, the terms "front of the house" and "back of the house," an ancient division/rivalry in the industry, were dismissed of along with the perceived division, replaced with "dining room" and "kitchen." Also, the company allows its staff to take "ownership" of their respective areas. The evolutionary impact of these and myriad other ideas on the way the restaurant runs, as well as how they were arrived at, forms the core of this narrative arc. No other cookbook, I think, has proved this detailed about how a staff formed goals, strove for them, and achieved them, sometimes meeting failure along the way. The failures are detailed: the original Madison Park restaurant, the failure of the chef to win the James Beard award, even the restaurants failing finances as the recession kicked in. All are told in the shadow of three michelin stars, but even though you know the story has a happy ending you are still surprised by how close failure came, repeatedly.
Then, after you have learned how they got here, they take you through all the events of a service (a la A Day At El Bulli, except here it is A Day At Eleven Madison Park). The foodie voyeur and the professional alike will find such detail tantalizing.
Let me disabuse you of the idea that this book is simply a storybook. It is first and foremost a huge collection of accessible, sensible recipes accompanied by detailed photographs highlighting the unique aesthetic of the presentation. The recipes are spectacular because Daniel Humm's food is spectacular. All of the hits are there, from the incomparable chicken roasted with truffles and leeks, to his series of pork dishes (a haiku, if you will, on the possibilities of the pig), to the granola you get when you leave the restaurant. Recipes are organized into four seasons, with the entirety of the menu from each of the four seasons presented as such, with a large (and worth the price alone) collection of base recipes and sources at the end.
Much noise is made by many every time a "professional" cookbook such as this one comes out, complaining that the book is not "accessible" to the every day cook for reasons of ingredient or technique, but in an important way the authors anticipated this. Most of the recipes are easily accomplished with a knife, some pans, and a stove. So called modernist techniques are there, but sparsely and with suitable 'traditional' alternatives presented right there. Sometimes, the chef even points out the technique isn't even necessary at all, and explains the effect it aims to achieve. For example, while acknowledging and describing how sous vide can be used to, say, seal two skate wings together or to prepare an egg, a suitable and completely acceptable home technique is provided alongside that right in the recipe. Wherever liquid nitrogen or a professional ice cream maker is called for the chef invites the reader to make a granita, freezing the ingredient in a pan and then scraping it with a fork to produce the requisite "snow."
This speaks to a fundamental truth of Mr. Humm's cooking: he uses regular ingredients, avoids entirely anything chemical or difficult to source (well, sort of, truffles and bee's pollen are in there, sometimes copiously) and his goals with LN2 and sous vide are textural- they involve exchanges of heat easily accomplished (and described in detail every time) with an oven or a stove. There are little things that any home cook will be able to impress with: the soups, the sauces, the garnishes. There are also big things the skilled cook will impress with: everything. This book is a manifesto, a thorough and personal statement about a mature cuisine by a chef in his ascendancy. A fertile imagination can take this book, study the music of Daniel Humm, Will Guidara, and Danny Meyer, and begin to improvise on their own. While we can't all be Miles Davis, its glorious to hear him describe what he's thinking while he plays.
The biggest flaw in the book is the measurement system. I simply cannot understand how a book written at this level of sophistication with such amazing ideas can have volume measurement and only volume measurements. Even for pastry/desert recipes there are only volume measurements. Recipes for salted caramel ice cream have measurements like "1 cup plus 1 tablespoon sugar"... really? "1/2 cup glucose"... really? "2 1/2 cups buffalo mozzarella"(for an ice cream recipe so it needs to be accurate)... REALLY?
I thought maybe they had an overall conversion chart that was specific to their cookbook for basic items like milk,cream, glucose, sugar and flour. Nope. Even flour is listed in cups-making recipes more time consuming and inaccurate. A few recipes that use hydrocolloids even list teaspoons along side of grams-which is crazy because using a drop more xanthan gum or agar agar can drastically affect outcome.
It would be great if the authors could attach a chart that listed the weights according to the ingredients used to test the recipes.
e.g.-1 cup heavy cream=250 grams in our cookbook.<- something like that would have been awesome-but it is no where to be found.
If the momofuku milk-bar cookbook can put the recipes in weights than Eleven Madison Park should be able to do the same. It is just inexcusable.
The book is probably still worth buying-but it could be so much better.
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").