The NoMad Cookbook
Potter/TenSpeed/Harmony, Oct 13, 2015 - Cooking - 552 pages
From the authors of the acclaimed cookbooks Eleven Madison Park and I Love New York comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book.
Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences. The NoMad Cookbook translates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes and cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known. The NoMad Cookbook promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything.
From the Hardcover edition.
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The Nomad CookbookUser Review - Francesco Tonelli - Publishers Weekly
This vibrant, eclectic cookbook by the proprietors of the restaurant and bar at the NoMad Hotel offers a bird’s-eye view of the quirky and fabulous offerings the restaurant is known for. In the spirit ... Read full review
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½ ounce airtight container Angostura bitters apple baking sheet Black Truffle blender boil Chicken Stock chinois CITRUSY cocktail shaker cooking liquid cool to room cucumber double-strain GLASS dough Eleven Madison Park fennel fleur de sel foie gras g butter g Chicken g grapeseed g olive oil g salt g sugar garlic glaze grapeseed oil high heat highball glass ice bath ingredients Keep warm Leo Robitschek let cool medium heat Meyer Lemon milk minutes mixing bowl mixing glass mixture mushrooms olive oil onion orange ounce lemon juice paper towel parchment paper peeled pickling liquid potatoes Preheat the oven prepare an ice refrigerated Remove the pan Reserve Roasted room temperature sauce saucepan over medium sauté pan Season with salt shallot sherry simmer Simple Syrup squash stirring occasionally Strain the cocktail Syrup ¾ ounce tomatoes towel to drain Transfer Turn the heat vanilla VENTURESOME Vermouth vinaigrette whisk xanthan gum