I Love New York: Ingredients and Recipes

by Daniel Humm, Will Guidara, Francesco Tonelli (Photographs)

From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.
After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general manager Will Guidara decided to refashion their Manhattan restaurant into a showcase for New York's food artisans. Instead of looking abroad for inspiration, Humm and Guidara headed to their own backyards, exploring more than fifty farms in the greater New York area and diving into the city's rich culinary heritage as a cultural melting pot.
In "I Love New York, " Humm and Guidara present an in-depth look at the region's centuries-old farming traditions along with nearly 150 recipes that highlight its outstanding ingredients--from apples, celery root, and foie gras to nettles, pork, scallops, and venison. Included among these dishes designed explicitly for the home cook are reinterpretations of New York classics, like Oyster Pan Roast, Manhattan Clam Chowder, and the Bloody Mary. Lushly illustrated with photographs of the area's dramatic landscapes and the farmers who tend the land, this unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional state.

Genres: Cookbooks, Cooking, New York, Nonfiction, Food

845 pages, Kindle Edition

First published January 1, 2013

About the author

Daniel Humm began his chef's training at 14 in his homeland of Switzerland. There, he earned a Michelin Star while in his first Executive chef position at Gasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States to work at Campton Place, where he received many awards, including a nomination for Rising Star Chef by the James Beard Foundation. He has been Executive Chef of Eleven Madison Park since 2006.

Reviews

[Jessica · Rating 3 out of 5]

I liked reading about the farmers and the photos are lovely and will make you crave a trip to the farmer's market.

The recipes are mostly ridiculous for any home cook with 8 preparations of the same ingredient... oodles of gelatinized, sauced (everything goes through the chinois, the waste of good produce to make sauce sort of hurts my heart)... dehydrated, picked, smoked and then grated and foamed....but maybe there are some ideas that can be simplified and adapted.

[emily · Rating 5 out of 5]

I really enjoyed reading this . This is the epitome of the culture of eating and 'knowing where your produce come from'. The mini biographies of the farms/people who grew that that are then used in the recipes are just lovely. The recipes are rather simple but wonderful .

[David Brinkman · Rating 4 out of 5]

Great recipes, I’m surprised that I’ve actually used more recipes from this book than any other this year. Wonderful photography, interesting stories and great tips and bios on New York’s bounty and farmers.

[Avi · Rating 2 out of 5]

Boring recipes. Seemed like dumbed down European cuisine. I’d much rather eat real European food. Disappointing. Also, no offal.

[Turrean · Rating 4 out of 5]

Another 5 pound cookbook. Do the editors choose cookbooks for publication based on the weight of the manuscript?

It's beautifully designed, however, with gorgeous pictures of NY farms, farmers, and foods. This would be a lovely gift for the diehard farm market devotee. As other reviewers point out, many of the recipes are too finicky for the home cook--at least, too finicky for the home cook who hopes to put a meal on the table in under a couple of hours. I imagine I'd save many of these recipes for entertaining.

One quibble: the farms are purportedly all 150 miles from New York City. Hmm. Not unless they've moved New York City.

[Tina · Rating 4 out of 5]

If you love New York and recipe books, this is a must have for your collection. It is just so pretty, you can't help but get hungry as you flip through the pages. Each section is devoted to one main ingredient with a couple recipes in each. This isn't your rushed mom family of four cookbook though, these are definitely for those who adore cooking, and have the patience to make good high-end food at home. That being said, its worth having even as a coffee table book because it is THAT pretty.

[Katie · Rating 3 out of 5]

I thought this was a great idea for a cookbook - finding NYS food sources and providing recipes to use that product. I enjoyed skimming the book and learning about the sources but I felt the recipes were presented in a bit of a complicated manner. Many were broken into 3 stages with ingredients for each stage in a different section. I didn't find this helpful for the way I cook but there were many good ideas. I'd give a 5 star rating for the idea but 3 stars for execution.

[Ariel · Rating 4 out of 5]

Some great gourmet ideas for eating local/seasonal in New York.