Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

nickrey

"Eleven Madison Park: The Cookbook"

Recommended Posts

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites

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).

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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:

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

11 Madison Park-4600.jpg

11 Madison Park-4608.jpg

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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 (log)

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites

Stuff from the book:

"Beet Salad with Chèvre Frais and Caraway"

Av5LYl.jpg

"Langoustine Marinated with Celeriac and Green Apple"

ovg76l.jpg

"Beef Roasted with Red Wine Braised Onions and Foie Gras"

Eznsvl.jpg

Share this post


Link to post
Share on other sites

Stuff from the book:

"Beet Salad with Chèvre Frais and Caraway"

Av5LYl.jpg

"Langoustine Marinated with Celeriac and Green Apple"

ovg76l.jpg

"Beef Roasted with Red Wine Braised Onions and Foie Gras"

Eznsvl.jpg

Nice looking food.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

JR49Gl.jpg

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Raamo
      HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
      *****
       
      Figured I don't need to dump all this into the contest thread - so I'll post here.  My journey to making my first MC loaf.
       
      Her's the poolish after >12 hours:

       
       
      Not pictured - water with yeast in it below the bread flour and poolish

       
      That went into the mixer and not long later I had a shaggy mass:
       

       
      That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
       
      Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
       

       
      Proofed it in the oven - I have a picture of that but it's just foggy window oven
       
      Then it went into the oven, here it is at max temp - 450 with steam turned on.
       

       
      Completed loaf:
       
      \
       
      And the crumb - this is awesome bread:

       
    • By gibbs
      I got my copy of Eleven Madison Park: The Next-Chapter earlier this year and have enjoyed reading through it several times. 
      As a result, I have been considering getting the version published in 2011 for Christmas, however, I am not sure if it is a duplicate of the recipe book included with the next chapter set. 
      So I am wondering if somebody has access to both if they would be able to advise me whether the recipes are duplicated between the two books.
    • By boilsover
      Solid intermediate cook, here.  Not especially intimidated by elaborate preps.  But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
       
      I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful.  What do you all like, and why?
       
      Thanks!
    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


  • Recently Browsing   0 members

    No registered users viewing this page.

×