Eleven Madison Park: The Plant-Based Chapter
A Cookbook
Seiten
2024
Little, Brown & Company (Verlag)
978-0-316-53978-4 (ISBN)
Little, Brown & Company (Verlag)
978-0-316-53978-4 (ISBN)
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An exquisitely produced set of books capturing the transformation of Eleven Madison Park, "one of the most lavishly praised" restaurants in America (New York Times), into the first plant-based kitchen ever to earn three Michelin stars.
For 25 years, Eleven Madison Park has opened the eyes of diners to the exquisite possibilities inside ingredients. When Daniel Humm announced in 2021 that the restaurant would reopen after the pandemic with a new plant-based mission, it made international headlines.
Today, Eleven Madison Park is the first and only plant-based restaurant to have been awarded three Michelin stars. Now, in this beautiful limited-edition set of books, Chef Humm traces the creative journey that accompanied this ground-breaking transition to vegan cooking. It is an astonishing, revelatory look inside the mind of one of the world's most interesting chefs.
This slipcased set is bound in cloth printed with watercolours by renowned artist Sarah Crowder. It contains three volumes, and each set is signed by Chef Humm and individually hand-numbered:
* A portfolio containing a letter from Daniel Humm and six of his illustrations, drawn from his recipe-inspiration workbooks, printed on fine watercolour paper
* Recipes: A book containing the fully detailed recipes for Eleven Madison Park's ground-breaking seasonal menus-including observations from the kitchen team and photography by Francesco Tonelli-revealing how they create their magic.
* Backstage: A work of photojournalism by photographer Ye Fan, who was granted unprecedented full access to Eleven Madison Park from the pandemic through its reopening. Never before has a restaurant kitchen at this level been documented in this way.
This edition is limited to 11,000 copies. Its publication is a landmark event in the history of fine dining and cookbook publishing.
For 25 years, Eleven Madison Park has opened the eyes of diners to the exquisite possibilities inside ingredients. When Daniel Humm announced in 2021 that the restaurant would reopen after the pandemic with a new plant-based mission, it made international headlines.
Today, Eleven Madison Park is the first and only plant-based restaurant to have been awarded three Michelin stars. Now, in this beautiful limited-edition set of books, Chef Humm traces the creative journey that accompanied this ground-breaking transition to vegan cooking. It is an astonishing, revelatory look inside the mind of one of the world's most interesting chefs.
This slipcased set is bound in cloth printed with watercolours by renowned artist Sarah Crowder. It contains three volumes, and each set is signed by Chef Humm and individually hand-numbered:
* A portfolio containing a letter from Daniel Humm and six of his illustrations, drawn from his recipe-inspiration workbooks, printed on fine watercolour paper
* Recipes: A book containing the fully detailed recipes for Eleven Madison Park's ground-breaking seasonal menus-including observations from the kitchen team and photography by Francesco Tonelli-revealing how they create their magic.
* Backstage: A work of photojournalism by photographer Ye Fan, who was granted unprecedented full access to Eleven Madison Park from the pandemic through its reopening. Never before has a restaurant kitchen at this level been documented in this way.
This edition is limited to 11,000 copies. Its publication is a landmark event in the history of fine dining and cookbook publishing.
Daniel Humm is the chef and owner of Make It Nice, which is behind Eleven Madison Park, the fast casual restaurant Made Nice, and Davies and Brook at the Claridge's hotel in London. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavours. Humm and Eleven Madison Park are the recipients of multiple James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list in 2017. He is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook and Eleven Madison Park: The Next Chapter.
| Erscheinungsdatum | 07.11.2024 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 282 x 211 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 0-316-53978-3 / 0316539783 |
| ISBN-13 | 978-0-316-53978-4 / 9780316539784 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
