I Love New York
Ingredients and Recipes [A Cookbook]
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- 4,49 €
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- 4,49 €
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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 their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general manager Will Guidara decided to refashion their Manhattan restaurant into a showcase for New York’s food artisans. Instead of looking abroad for inspiration, Humm and Guidara headed to their own backyards, exploring more than fifty farms in the greater New York area and diving into the city’s rich culinary heritage as a cultural melting pot.
In I Love New York, Humm and Guidara present an in-depth look at the region’s centuries-old farming traditions along with nearly 150 recipes that highlight its outstanding ingredients—from apples, celery root, and foie gras to nettles, pork, scallops, and venison. Included among these dishes designed explicitly for the home cook are reinterpretations of New York classics, like Oyster Pan Roast, Manhattan Clam Chowder, and the Bloody Mary. Lushly illustrated with photographs of the area’s dramatic landscapes and the farmers who tend the land, this unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional state.
PUBLISHERS WEEKLY
Humm and Guidara (Eleven Madison Park: The Cookbook), chef and partners at renowned New York City restaurant Eleven Madison Park, were inspired to write their new book by asking the question, "What is New York Cuisine?" The pair set out to put together "a collection of recipes, but also a collection of ingredients that comprise them, and of the incredible men and women who work tirelessly to make existence a reality." Humm selected 55 local ingredients, then drove around New York exploring farms (all, except for one, within 150 miles of N.Y.C.) and meeting the farmers responsible for producing these ingredients. The authors put an emphasis on simplicity; they explain that these dishes, which include interpretations of New York classics, and cover everything from entrees to drinks to desserts, "are meant to be cooked at home." There are beautiful photographs of the food and the farmers themselves. Each short chapter highlights a specific farm or producer, as well as the foods it's known for. Rosenkrans Farms in Seneca Falls is famous for its beef, and the section on the farm is followed by recipes for beef tartare and bone marrow, shallots, and anchovies. A recipe for farro salad with yogurt, cucumber, and melon accompanies the story of Cayuga Pure Organics in the Fingerlakes region, which produces grains. Other showcased products include chocolate, foie gras, honey, lobster, plums, potatoes, scallops, sheep's milk cheese, tomatoes, and venison. I Love New York is a delightful cookbook and culinary guide.
