• 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"

58 posts in this topic

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

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.


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

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?


E. Nassar
Houston, TX

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

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).


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

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.


E. Nassar
Houston, TX

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

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.


E. Nassar
Houston, TX

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

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.


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

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.


James.

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.


Matthew Kayahara

Kayahara.ca

@mtkayahara

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.


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

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.


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

Share this post


Link to post
Share on other sites

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


James.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Lisa Shock
      The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
    • By Chris Hennes
      While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
       
      Chickpea saute with Greek yogurt (p. 211)
       

       
      This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
    • By Bickery
      Hey Everyone! I'm kinda new to all this, so excuse any violation of mores.
      Searching google for anything on Mr. Steingarten on the web led me to
      this forum. It appears te me that most of you are food professionals or
      nearly that, while i'm just a 21-yr old student who likes to cook.

      I own both Jeffries books, and i've started putting together a list of
      all the books he sort of recommends in his writing. Thus came an idea
      for this forum, wouldn't it be fun to concoct a list of say 50
      cookbooks from the world over? I everybody, and hopefully mr
      Steingarten along with them, would contribute his or hers favourote
      books, this could be very interesting.

      Due to my limited library on the subject (most cookbooks i've read are
      mom's) i shall begin by contributing my current favourite.

      I shall put it in last place, because i'm sure a lot of you will have
      thing to say on the subject.

      so:

      50. La cucina essentiale - Stefano Cavallini


      I hope a lot of suggestions will follow!

      Yours Truly,

      Rik

      (Host's Note: Thanks to eG member marmish, who has compiled a list of everything mentioned as of the end of July 2009: it can be found here. -CH)
    • By liuzhou
      I'm hearing rumours of a new book from Fuchsia Dunlop, this time on Zhejiang cuisine from the east of China around Hangzhou and Ningbo, south of Shanghai. No date or title - or confirmation yet.
    • By Droo
      I'm making the citron cream recipe in Migoya's Elements of Desserts (p318/9?).
      It says to cook the anglaise to 85 degrees, place on an ice bath then whip the anglaise. I've done that but it doesn't seem to whip (let alone to a medium peak).
       
      This is a new technique I've not tried before so I'm at a loss. Anyone have any ideas?
       
  • Recently Browsing   0 members

    No registered users viewing this page.