Humm Daniel - Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [a Cookbook]

ACKNOWLEDGMENTS

Connie Chung, who has been key to so many special culinary projects at both Eleven Madison Park and The NoMad, and an invaluable member of our team for so many years. The work she has put toward this book and the restaurants is nothing short of amazing.

Mike Pyers and Josh Harnden, who lead our culinary research and development, have helped drive us to excel every step of the way while testing and photographing the recipes in this book. Their creative impact on our food has been incredible.

Brian Lockwood, our chef de cuisine at Eleven Madison Park, who has been a key member of our restaurant group for many years. His calm, creativity, and guidance have been remarkable to witness.

Mark Welker, executive pastry chef of our restaurants and one of the most talented bakers we know, continues to push our pastry program forward with his commitment to the craft.

Aaron Ginsberg, whose ability to manage so many details, and hold so many different people accountable as director of brand strategy and communications, is nothing short of extraordinary. Were it not for him, this book would never have made it over the finish line.

Natasha McIrvin, whose unflappable demeanor and remarkable poise as director of creative projects has brought a smile to all of our faces, continues to inspire us with her creativity. There is never a task she hesitates to take on with rigor.

Amy Livingston, our longtime assistant, has kept us grounded, (mostly) on time, and organized for more than a decade. Our director of finance, Marcia Regen, who is so incredibly devoted to our group, has helped us prepare for all that the future may hold for our business.

Sueyoung Jo, our patient, poised, and unflappable general manager, who Im always inspired by and proud to work alongside.

Cedric Nicaise, our wine director, runs one of the best wine teams in the world yet always finds ways to help us improve as a restaurant and collaborate in exciting ways. Leo Robitschek, our talented bar director, is also one of our longest-standing employees, having seen the evolution of Eleven Madison Park firsthand since 2006, all the while making our bar into one of the greatest drinking destinations in the world.

All of the sous chefs at Eleven Madison Park, past and present, who keep our kitchen moving, our vision intact, and our culture strong. Without them, we would not be able to achieve our goals. The same can be said for all the members of our management team in the dining room who embrace our collaborative culture and the idea that it is cool to care. They are the best in the business at providing gracious and genuine hospitality.

The team at be-ples, Antoine Ricardou, Reynald Philippe, and Rafael Weil, took our dream for this book and made it a reality, all the while pushing us to think differently.

Aaron Wehner, Julie Bennett, Serena Sigona, Betsy Stromberg, and Mari Gill of Ten Speed Press supported our idea for this book and have worked with us every step of the way. We truly value our partnership. David Black, our literary agent, continues to be a source of guidance and encouragement through every book project we embark on.

My family, Brigitte, Roland, Colette, Vivienne, and Justine Humm, have continued to support the hectic, demanding life Ive chosen by working in this industry. I love you all.

ABOUT THE AUTHOR

CHEF DANIEL HUMM is the co-owner of Make It Nice, a New York-based hospitality group that includes Eleven Madison Park, NoMad New York, NoMad Los Angeles, NoMad Las Vegas, The NoMad Bar, Made Nice, and Davies and Brook in London.

A native of Switzerland, Daniel was exposed to cooking at a very young age, and began working in kitchens at the age of fourteen. He cooked in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of twenty-four at Gasthaus zum Gupf in Switzerland. In 2003, Daniel moved to the United States to become executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle . Three years later, he moved to New York to become executive chef at Eleven Madison Park. Over the course of his tenure, Eleven Madison Park has received numerous accolades, including seven James Beard Foundation awards, three Michelin stars, and the top spot on the Worlds 50 Best Restaurants list. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors.

Make It Nice opened NoMad New York in 2012, which has garnered three stars from the New York Times , one Michelin star, and a James Beard Foundation award. In 2014, Make It Nice opened The NoMad Bar, which has earned a top spot on the Worlds Best Bar list. The NoMads first West Coast outposts were established in 2018 with the openings of NoMad Los Angeles and NoMad Las Vegas. In 2019, the group opened its first international restaurant, Davies and Brook, in the storied Claridges Hotel in London.

Humm is also the co-author of four cookbooks: Eleven Madison Park: The Cookbook , I Love New York: Ingredients and Recipes , The NoMad Cookbook , and Eleven Madison Park: The Next Chapter (Signed Limited Edition) .

NOTES ON THE RECIPES

SINCE WRITING our first cookbook nine years ago, weve learned a few things about how to present our recipes to the world. Weve also realized that with this next chapter in our lives at Eleven Madison Park, there is truly so much we want to share. What began as two books turned into one, with a collection of recipes, photographs, stories, and watercolors that really define how our food has evolved.

Assembling all this information has been a very rewarding, albeit time-consuming, task. We learned a lot about ourselves, our motivations, and what drove us to evolve since our last book. We also took the opportunity to reinforce certain beliefs and ideas that have long been a part of our culture.

With every recipe, we have given you as much direction and detail as possible so these dishes can be re-created at home. We understand they may be complexsome require a considerable amount of timebut weve tested them thoroughly and are confident you will enjoy the results. The recipes are presented exactly as we prepare them, and for each dish, a photograph by Francesco Tonelli is included.

Unless otherwise stated, rely on the following rules:

Salt is kosher.

Sea salt is coarse finishing salt; we use Amagansett.

Butter is unsalted.

Eggs are extra-large.

Flour is all-purpose.

Sugar is granulated.

Gelatin is gold strength sheet.

Cream is heavy.

Milk is whole.

Wine is dry.

Olive oil is extra virgin.

Foie gras is grade A duck.

Herbs are fresh.

Juice is fresh and strained.

All recipes should be made from start to finish; if ingredients can be stored for an extended period of time, that is indicated. Weve set this book up to serve 8 tasting portions at a time, but feel free to adjust to whatever suits you best.

We have not provided instructions on how to smoke, but rather specify the type of wood with which we prefer to smoke. If you have a smoker, great! Use it. If not, use charcoal and your oven. Youll need about 200 g. Preheat the broiler and spread the charcoal in an aluminum foillined baking dish. Place the charcoal under the broiler until lit, about 15 minutes. Remove the charcoal from the broiler and sprinkle enough wood chips over the charcoal to put out any live flames without smothering the embers. Turn the broiler off and, if hot smoking, set the oven to the desired temperature. If cold smoking, let the oven cool down and add a pan of ice to the oven. Place the charcoal and wood chips in the oven with whatever you are smoking and shut the oven door tightly. This method will work like a smoker, but you wont have quite the same control over the temperature or the smoke level.