The NoMad Cookbook
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- USD 5.99
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- USD 5.99
Descripción editorial
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.
PUBLISHERS WEEKLY
This vibrant, eclectic cookbook by the proprietors of the restaurant and bar at the NoMad Hotel offers a bird's-eye view of the quirky and fabulous offerings the restaurant is known for. In the spirit of a Prohibition-era "book safe," the cookbook offers a host of recipes for snacks, appetizers, mains, and desserts. Simpler dishes include marinated tomatoes and salmon rillettes; more complex are the hot dogs with bacon, black truffle, and celery. Every palate will find something to rejoice in here. Appetizers, such as white asparagus with shad roe and quail egg, radicchio with Granny Smith apples and mozzarella, and tagliatelle king crab with Meyer lemon and black pepper, are simply stunning. Main dishes are equally mouth-watering, though technically more demanding and full of rare ingredients; readers will be challenged by salsify with blood pudding and lady apples, and sweetbreads pan roasted with spring vegetables. Dessert highlights from a stellar array of options include blackberry cobbler with brioche and lime, and chocolate tart with hazelnut and caramel. A basics chapter showcases smaller touches with big impact, such as dressings, doughs, and pickles. A surprise cocktail recipe book by Leo Robitschek is concealed in a hidden back panel, and the libations are spectacular and diverse, including ap ritifs, light and dark spirits, classics, and soft cocktails. Superb in both substance and scope, this collection offers a feast for the senses that will be savored at length.
