From one of the world''s top dining destinations, New York''s three-Michelin-starred restaurant Eleven Madison Park, comes an updated single-volume collection of more than 80 recipes, stories, food photographs, and watercolor paintings from celebrated chef Daniel Humm.
JAMES BEARD AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTIC
Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of
Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant''s recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the
New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World''s 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.
Praise for Eleven Madison Park:
"What Eleven Madison feeds...your mouth, stomach, and spirit is something else. The restaurant tries as hard as any I know to bring delight to the table with every course. It succeeds so often that only the most determinedly grumpy souls could resist."
--Pete Wells, New York Times
"If the recipe for an outstanding restaurant is creating the perfect balance between great food and impeccable service, then Eleven Madison Park co-owners Daniel Humm and Will Guidara have hit the jackpot."
--The World''s 50 Best Restaurants
DANIEL HUMM is the proprietor, with Will Guidara, of the three-Michelin-starred restaurant Eleven Madison Park; the counter-service restaurant Made Nice in Manhattan; The NoMad restaurant with locations in Manhattan, Los Angeles, and Las Vegas; and Davies and Brook restaurant, opening in London in summer 2019.
In my earliest days in the kitchen, I dreamed of crafting dishes that were free of noise and distraction; food that was wonderful to eat and to look at, that pushed boundaries and could tell a story. I sought clarity and harmony, but it felt unattainable, undefinable, like an itch I couldn’t scratch.
It has taken my entire career to learn, to grow, and to attain the confidence to fully express myself. Now, after all this time, I would like to—no, I need to—put it into words.
This thinking evolved to become the Fundamentals.
Over many years, the ideas that would become the foundation of our kitchen existed only in the abstract. I chased, not knowing exactly what I was pursuing. I operated only on instinct. But, something was missing: I realized I needed language to represent these principles, to communicate to our team how to cook the way I envision and why we cook the way we do. Remember: the work we do is not the craft of an individual; the kitchen relies on collaboration, but it does need direction.
Every dish we create, every plate we serve—must adhere to these four fundamentals. On the surface, they may seem simple, but they are anything but. It’s important to note that in their application, these concepts can clash, but it is our task to find balance between them.
This is our guide every day in the kitchen. It may sound strange, but defining a set of rules has actually given us freedom. Sometimes, it feels as if we’ve learned a new language, a new vehicle of expression.
It’s as if we stand at the beginning of our journey again.
Our food must be delicious. This needs to be an immediate and visceral response. Either it is or it is not delicious. There is no gray area here. I hold myself to showcasing our ingredients as pure expressions of themselves—serving them with the intention that they taste like what they are. I want carrots to taste like carrots; I want beef to taste like beef—the most pristine and perfect example I can present.
Aesthetics are impactful, holding great weight. When you look upon a dish, it must be beautiful. For me, the allure is in the natural, the organic, and the minimal—and it must appear almost effortless. The plate as a whole must be considered—but the elements themselves must guide our eye and our hand.
We must push ourselves to be creative and to challenge our ideas and beliefs. Only then can we truly discover and create fresh and exciting things. Exploring new techniques, flavors, ingredients; finding elements of surprise and intrigue—this is essential. Without creativity, our food will not evolve.
A dish needs to have a story. A dish’s existence needs to make sense—whether that means we are drawing from the past, the present, the future, or another narrative. Inspiration can come from the season or the farmer and the land; a memory of childhood or a lesson from a mentor in the past; the work of artists in other mediums. An intentional dish is one with soul.