Daniel Humm: Eleven Madison Park: The Plant-Based Chapter, Kartoniert / Broschiert
Eleven Madison Park: The Plant-Based Chapter
- A Cookbook
- Verlag:
- Hachette Book Group USA, 12/2024
- Einband:
- Kartoniert / Broschiert, Schuber
- Sprache:
- Englisch
- ISBN-13:
- 9780316539784
- Artikelnummer:
- 11790820
- Umfang:
- 400 Seiten
- Gewicht:
- 4774 g
- Maße:
- 305 x 279 mm
- Stärke:
- 34 mm
- Erscheinungstermin:
- 19.12.2024
- Hinweis
-
Achtung: Artikel ist nicht in deutscher Sprache!
Klappentext
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.
Biografie
Daniel Humm absolvierte bereits als 14-Jähriger seine Ausbildung zum Koch. Er kochte in den besten Hotels und Restaurants der Schweiz und erhielt seinen ersten Michelin-Stern im Alter von 24 Jahren. Im Jahre 2000 wurde er Executive Chef im Campton Place San Francisco und vom San Francisco Chronicle mit 4 Sternen ausgezeichnet. 2007 wurde er Executive Chef des Eleven Madison Park und bereits 2008 zum Grand Chef von Relais & Châteaux ernannt. 2009 wurde er von der New York Times mit 4 Sternen ausgezeichnet und 2010 mit dem James Beard Award für Best Chef: NYC .