Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

"Eleven Madison Park: The Cookbook"

Cookbook

  • Please log in to reply
56 replies to this topic

#1 nickrey

nickrey
  • society donor
  • 2,250 posts
  • Location:Sydney, Australia

Posted 08 November 2011 - 09:06 PM

My copy arrived yesterday.

Creativity with twists, turns and backflips and some of the best plating and styling I've ever seen. I've seen some good looking food in my day but this is exceptional.

The details and complexity of each dish are staggering, so be prepared for some high-end cooking without compromise.

Having a dinner party in a few weeks and the entrée and main will be straight out of here. Will report back with photos.

Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog


#2 ChrisTaylor

ChrisTaylor
  • host
  • 2,100 posts
  • Location:Melbourne

Posted 08 November 2011 - 10:41 PM

I've got a copy on its way for my Christmas gift (along with a couple of other new releases). Having seen photos of some of the food they serve at the restaurant--I haven't been lucky enough to actually go there--it seems like the sort of book that should come wrapped in black plastic and purchased by dodgy men in trenchcoats.

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between


#3 jnash85

jnash85
  • participating member
  • 57 posts
  • Location:Knoxville, Tn

Posted 09 November 2011 - 09:10 AM

I was just getting ready to create this thread myself. I look forward to cooking from it, but with some modifications. I don't see any truffles or foie gras in my future.

#4 Twyst

Twyst
  • participating member
  • 294 posts

Posted 09 November 2011 - 12:53 PM

Gorgeous pictures in this one. Between this and Volt Ink (picked up both last week) I have a couple of books with a pretty ridiculous level of difficulty to keep me busy for quite some time.

#5 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 09 November 2011 - 03:01 PM

I am looking forward to getting my copy as well, but I was surprised to read on the Ideas in Food blog that the book uses no weight measures. Is this accurate? or are they just saying that the book uses Imperial weights instead of metric?

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#6 nickrey

nickrey
  • society donor
  • 2,250 posts
  • Location:Sydney, Australia

Posted 09 November 2011 - 05:07 PM

Somewhat distressingly as Daniel Humm is a Swiss chef, it does tend to have the full American cups/tablespoons treatment.

Some of the quantites are in imperial (eg. 3 ounces of...). In certain dishes, for example those using thickeners such as agar agar, he does give the grams measurement as well.

It's a bit frustrating but not something that would stop me buying the book (Particularly as I estimate and taste rather than measure for virtually everything I cook).

Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog


#7 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 10 November 2011 - 07:46 AM

Somewhat distressingly as Daniel Humm is a Swiss chef, it does tend to have the full American cups/tablespoons treatment.

Some of the quantites are in imperial (eg. 3 ounces of...). In certain dishes, for example those using thickeners such as agar agar, he does give the grams measurement as well.

It's a bit frustrating but not something that would stop me buying the book (Particularly as I estimate and taste rather than measure for virtually everything I cook).

It's not stopping me either, but it is just a bit surprising in this day of high-end cookbooks that they would not include appropriate weight measures throughout.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#8 jnash85

jnash85
  • participating member
  • 57 posts
  • Location:Knoxville, Tn

Posted 10 November 2011 - 07:38 PM

I'd really like to start with the scallop dish on page 131, even though its out of season. Any thoughts on what could stand in for the fresh flageolet beans?

#9 FoodMan

FoodMan
  • eGullet Society staff emeritus
  • 4,316 posts

Posted 11 November 2011 - 07:57 AM

I'd really like to start with the scallop dish on page 131, even though its out of season. Any thoughts on what could stand in for the fresh flageolet beans?

I can usually find dry flageolet beans at grocery stores. That should work.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com


#10 jnash85

jnash85
  • participating member
  • 57 posts
  • Location:Knoxville, Tn

Posted 11 November 2011 - 09:06 AM


I'd really like to start with the scallop dish on page 131, even though its out of season. Any thoughts on what could stand in for the fresh flageolet beans?

I can usually find dry flageolet beans at grocery stores. That should work.

Wow. Pretty embarrassing I didn't think of that... I'll have to check for them today.

#11 KateBChi

KateBChi
  • participating member
  • 6 posts

Posted 11 November 2011 - 11:05 AM

I have had some wonderful meals at EMP but if Thursdays NYT recipes are any indication of what is in the cookbook then this is the best marketing tool for dining at the restaurant rather than attempting to recreate it at home in the history of marketing. I was exhausted reading the instructions for the butternut squash cannelloni and nearly comatose with the beet dish. I have cooked my way through The French Laundry so I am willing to go the distance but these recipes require way more than one cook to run the marathon.

Kate

#12 nickrey

nickrey
  • society donor
  • 2,250 posts
  • Location:Sydney, Australia

Posted 11 November 2011 - 07:04 PM

It's certainly a record of how the restaurant dishes are created. With food at this high level, you'd expect the recipes to be complex with many processes involved and, in this respect, it doesn't disappoint.

I wouldn't expect a large number of home cooks will try the recipes in their entirety. On a scale of one hat (easy) to four hats (very complex) , you'd have to categorize a lot of the recipes as being of four hat difficulty.

Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog


#13 mm84321

mm84321
  • participating member
  • 797 posts

Posted 16 November 2011 - 06:17 PM

I received my copy yesterday. I've always wanted access to the recipes of a 4 star restaurant like EMP. If nothing else than for reference. I look forward to attempting some of the autumn and winter dishes within the coming months. The largest issue that I see with replicating some of these recipes is having ready access to the extensive list of ingredients. The dover sole poached with mushrooms, for instance, is a fantastic recipe, but it isn't likely I'll be able to get my hands on all of the 6 different types of wild mushrooms at once. I don't think I've ever seen fresh black trumpets at the market, and matsutake are pretty hard to come by. Oh well, I'll just have to substitute with domestic mushrooms. :sad:

#14 Broken English

Broken English
  • participating member
  • 432 posts
  • Location:Toronto, Canada

Posted 16 November 2011 - 09:04 PM

I picked it up today and I'm really impressed. It looks to be a modernized version of The French Laundry cookbook, which is a very good thing. My only issue is that the primary unit of measurement is in cups, which I have an inherent distaste for.

I look forward to combing through it in more detail.
James.

#15 Robert Jueneman

Robert Jueneman
  • participating member
  • 411 posts
  • Location:Santa Fe, NM

Posted 26 November 2011 - 12:34 PM

I had the four hour, 13 course, 10 wines tasting luncheon menu at Eleven Madison Park Nov. 4th, but unfortunately the book wasn't yet available in the restaurant then or I would have gotten an autographed copy.

In reading through the recipes, it becomes obvious why they had 30 cooks and six sou chefs on duty for lunch, and it wasn't all that busy!

Certainly the recipes are complex and the presentation stunning -- the photographs in the book are exquisite.

However, one of my purposes for visiting EMP was to see what a high end restaurant is doing in the area of Modernist Cuisine, and in that regard I was a little disappointed.

Although they did take me back in the kitchen and prepared an "edible cocktail" with liquid nitrogen, most of the rest of the recipes could have been prepared by Julia Child 50 years ago, or even Escoffier, 100 years ago. And come to think of it, I think liquid nitrogen was first used to prepare ice cream back in the 19th century. (BTW, their safety practices with LN2 made me shudder.)

So from the standpoint of learning and perfecting new things, without necessarily being as far out as Alinea or El Bulli, I think that I will probably make more use of the Volt, Ink cookbook by the Voltaggio brothers.

If I were to recommend one dish that was exquisite and doesn't seem all that complex, it would be the smoked sturgeon sabayon with potato, lemon, and caviar, served in an egg cup.

For those with access to foie gras, the foie gras torchon with cranberry pain d'epices, and almonds was delicious. They cut a small circle out of the center of the torchon, and bruleed it separately.

Attached Images

  • 11 Madison Park-4600.jpg
  • 11 Madison Park-4608.jpg


#16 hapacooking

hapacooking
  • participating member
  • 136 posts
  • Location:San Francisco

Posted 26 November 2011 - 04:45 PM

Book is quite beautiful. The recipes look challenging but not impossible to make.

It seems that there the dish on pages 128-129 is missing a name for the dish. Does everyone's copy have this error or is it just mine?

#17 mkayahara

mkayahara
  • participating member
  • 1,852 posts
  • Location:Guelph, Ontario

Posted 27 November 2011 - 11:01 AM

It seems that there the dish on pages 128-129 is missing a name for the dish. Does everyone's copy have this error or is it just mine?

Pages 128-129 are the continuation of the Black Bass recipe on 127.
Matthew Kayahara
Kayahara.ca
@mtkayahara

#18 hapacooking

hapacooking
  • participating member
  • 136 posts
  • Location:San Francisco

Posted 28 November 2011 - 09:42 AM


It seems that there the dish on pages 128-129 is missing a name for the dish. Does everyone's copy have this error or is it just mine?

Pages 128-129 are the continuation of the Black Bass recipe on 127.


Thanks. I should have looked at it a bit closer before posting. I just skimmed the book and saw the empty page. doh

#19 jnash85

jnash85
  • participating member
  • 57 posts
  • Location:Knoxville, Tn

Posted 28 November 2011 - 12:30 PM

I made the Guinea Fowl recipe on page 285 with some heavy modifications today. For starters I used chicken instead of guinea fowl. I also left out the truffles since I was out, or rather, was not going to spend over $50 on them...

I made the parsnip and butternut squash puree's yesterday. They held well in the fridge. I did the sauce, sous vide chicken, and cabbage today. Even with a simple recipe as this one there was a lot of work and a lot of dishes to do.

It was very good though. I look forward to making some more recipes in the book as I have time.

1.jpg

Edited by jnash85, 28 November 2011 - 12:30 PM.


#20 inductioncook

inductioncook
  • participating member
  • 113 posts
  • Location:Chicago

Posted 29 November 2011 - 01:23 PM

Why do you suppose they didn't include grams? Does anyone know anyone who would actually attempt dishes like this who does not think (and measure) in the metric system?

#21 mm84321

mm84321
  • participating member
  • 797 posts

Posted 01 December 2011 - 02:34 PM

Stuff from the book:

"Beet Salad with Chèvre Frais and Caraway"
Posted Image
"Langoustine Marinated with Celeriac and Green Apple"
Posted Image
"Beef Roasted with Red Wine Braised Onions and Foie Gras"
Posted Image

#22 nickrey

nickrey
  • society donor
  • 2,250 posts
  • Location:Sydney, Australia

Posted 01 December 2011 - 04:24 PM

Stuff from the book:

"Beet Salad with Chèvre Frais and Caraway"
Posted Image
"Langoustine Marinated with Celeriac and Green Apple"
Posted Image
"Beef Roasted with Red Wine Braised Onions and Foie Gras"
Posted Image

Nice looking food.

Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog


#23 Mjx

Mjx
  • manager
  • 6,372 posts

Posted 02 December 2011 - 12:40 AM

Why do you suppose they didn't include grams? Does anyone know anyone who would actually attempt dishes like this who does not think (and measure) in the metric system?


If it's being sold to a US market, they may have been concerned that metric measurements would be intimidating. I haven't seen the book, but frankly, if they're giving weight measurements (of any sort) for dry ingredients, it would still put the book leagues ahead of a lot of other cook books out there.

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org


#24 mm84321

mm84321
  • participating member
  • 797 posts

Posted 02 December 2011 - 07:11 AM

Here's another shot I took of the beef. I think it looks better in this one.
Posted Image

#25 Broken English

Broken English
  • participating member
  • 432 posts
  • Location:Toronto, Canada

Posted 03 December 2011 - 01:15 AM

I'm still wondering how exactly one measures two cups of sliced potatoes.
James.

#26 mm84321

mm84321
  • participating member
  • 797 posts

Posted 04 December 2011 - 02:14 PM

Made another few recipes from the book today.

"Sea Urchin Salad with Lobster, Scallops and Potatoes"
Posted Image
"Lobster Poached with Fennel, Orange and Persimmons"
Posted Image

#27 mm84321

mm84321
  • participating member
  • 797 posts

Posted 09 December 2011 - 04:34 PM

Cauliflower Roasted with Grapes, Almonds and Curry.
Posted Image
Beef with Bone Marrow Crust, Swiss Chard and Braised Oxtail.
Posted Image

#28 jnash85

jnash85
  • participating member
  • 57 posts
  • Location:Knoxville, Tn

Posted 12 December 2011 - 05:37 PM

mm84321, I take it you do this for a living?

#29 mm84321

mm84321
  • participating member
  • 797 posts

Posted 12 December 2011 - 09:11 PM

mm84321, I take it you do this for a living?


Nope. I just enjoy cooking.

#30 Broken English

Broken English
  • participating member
  • 432 posts
  • Location:Toronto, Canada

Posted 12 December 2011 - 11:09 PM

The part I like most about this cookbook is the pages at the back with all the gel, sorbet, and crumble recipes. It's not something I've seen in too many other books, ones that provide a bunch of specific recipes for stuff like that.


If they only could have at least included metric measurements in the recipes, it would have been very hard to beat for book of the year. Somehow, I doubt that the kitchen at EMP uses recipes with amounts given in cups and tablespoons.
James.





Also tagged with one or more of these keywords: Cookbook