Daniel Humm – författare

Eleven Madison Park is one of New York City's preeminent fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical technique.Under Chef Humm's leadership, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

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.