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Eleven Madison Park: The Cookbook Hardcover – Nov 11 2011

8 customer reviews

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Product Details

  • Hardcover: 384 pages
  • Publisher: Little, Brown and Company; 1 edition (Nov. 11 2011)
  • Language: English
  • ISBN-10: 0316098515
  • ISBN-13: 978-0316098519
  • Product Dimensions: 28.6 x 3.2 x 31.1 cm
  • Shipping Weight: 2.9 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: #5,423 in Books (See Top 100 in Books)
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"Eleven Madison Park is currently one of the most elegant, delicious, and creative restaurants in the country, and the reason for that is the leadership and vision of Chef Humm. He has done what many of us in the culinary world aspire to do: craft an experience that tastes delicious, that is extremely creative, and most importantly, very personal. That is what has made him a leader in the industry and Eleven Madison one of the best restaurants in the United States." Grant Achatz, Alinea, Chicago

"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,

About the Author

Daniel Humm began his chef's training at 14 in his homeland of Switzerland. There, he earned a Michelin Star while in his first Executive chef position at Gasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States to work at Campton Place, where he received many awards, including a nomination for Rising Star Chef by the James Beard Foundation. He has been Executive Chef of Eleven Madison Park since 2006.

Will Guidara is a graduate of the School of Hotel Administration at Cornell University. He began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining Eleven Madison Park, he served as the director of operations of the restaurants at The Museum of Modern Art. He became general manager of Eleven Madison Park in 2006.

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1 of 1 people found the following review helpful By Michael Dodds on Jan. 6 2013
Format: Hardcover Verified Purchase
While we might not cook from 'Eleven Madison Park', this is a great conversation piece and full of gorgeous food shots.
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1 of 2 people found the following review helpful By Scott on Nov. 15 2013
Format: Hardcover Verified Purchase
I love this book, I use it regularly as a reference book and frequently look to it for inspiration. As other reviewers have said before a lot of home cooks won't have access to some of the ingredients (hydrocolloids, flowers, etc.) or equipment (pacojet, circulators, siphons, etc.) in this book making some of the recipes difficult to complete but the various components can certainly be made on their own. I have made a few of the dishes and they are fantastic but I use the book most for inspiration (the photography is awesome!). I cannot wait until I have the opportunity to both eat and stage at 11 madison park.
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0 of 1 people found the following review helpful By Daniel Holden on Jan. 17 2013
Format: Hardcover Verified Purchase
Fantastic is the first word that comes to mind. Not only does this book contain world class recipes, but it also shares a template for running a world class restaurant. I am a lifelong chef so obviously i found the recipes to be very useful. I was, however, very pleasantly surprised at how informative and honest the dialogue was from Will Guidara. It speaks about team building and as well as restaurant building and shares the successes they have shared as well as the failures. (With a restaurant of this calibre, you can imagine it was far more of the former than the latter.)

In the opening, it is said that unless you are a very serious chef, you may want to use the book for nothing more than coffee table dressing. Very true. However, if you are serious about your craft, this can be a very useful tool.

Highly recommended!!
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0 of 1 people found the following review helpful By Nicolas Ky on Oct. 31 2014
Format: Hardcover Verified Purchase
Amazing books and a great insight on world class fine dining. Some recipe has crazy salt quantity in it. If u plan on using some of the recipe, just go by the taste.
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