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I Love New York: Ingredients and Recipes (Englisch) Gebundene Ausgabe – 9. April 2013

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As an observer of the New York food scene for over fifty years, I have witnessed (and enjoyed) the constantly evolving landscape of this city’s cuisine. Never has a focus on New York, though, been more exciting than right now as Daniel Humm and his contemporaries skillfully interpret local ingredients and legendary classics. It should be no surprise that this book is as beautiful as it is enjoyable, and as delectable as it is inspiring, given the history of the authors in their restaurants. Their passion for New York and their loyalty to local suppliers of superb ingredients shows throughout the pages, as does the respect and inspiration Daniel Humm exhibits in everything he serves. The result of all of this is a wonderful cookbook full of subtly intriguing recipes that are well within the abilities of any halfway experienced home cook.
—Mimi Sheraton, food journalist and former restaurant critic of the New York Times and other publications

Über den Autor und weitere Mitwirkende

A native of Switzerland, DANIEL HUMM began his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco’s Campton Place, where he received four stars from the San Francisco Chronicle. Three years later, he became executive chef of Eleven Madison Park.
Hailing from Sleepy Hollow, New York, WILL GUIDARA has been immersed in the
restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006.

Under Humm and Guidara’s leadership, Eleven Madison Park received four stars from the New York Times, earned three Michelin stars, and was given a coveted spot on the San Pellegrino list of the World’s 50 Best Restaurants. The restaurant has also received six James Beard Awards, including Outstanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. They are also the authors of Eleven Madison Park: The Cookbook.

FRANCESCO TONELLI is a photographer with a background as a professional chef, food stylist, and culinary professor. He has worked in the food industry in Italy, France, and Switzerland for more than twenty years and taught culinary arts at the Culinary Institute of America in Hyde Park, New York. His unique skill set and signature style have garnered a broad portfolio of clients that include the New York Times, Cooking Light, and Jean Georges. He is also the photographer of Eleven Madison Park: The Cookbook. 

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Amazon.com: 29 Rezensionen
26 von 30 Kunden fanden die folgende Rezension hilfreich
Superb. Not just a cookbook. A lavish volume on New York food. 9. April 2013
Von D. Graves - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This is not simply a cookbook with recipes native to New York; it is much, much more. It is a lavishly-illustrated, comprehensive (over 500 pages), exploration of both the food ingredients native to New York and the myriad recipes derived from them. The authors run the renowned Eleven Madison Park restaurant in Manhattan and have a special enthusiasm for - and expertise in - New York cuisine. They start with the ingredients available from over 50 farms in the greater-NYC area, including a fascinating history of farming traditions in the area over the past centuries. Ingredients are not limited to farms and are also obtained from the land, sea and air around New York: venison and ham, black sea bass and trout, chicken and duck.

The recipes derived from these ingredients showcase the depth and breadth of ethnic influence on what is now considered 'New York' cuisine: Dutch, German, English, Jewish, Asian, Italian and other ethnicities all gave to New York meals, entrees, snacks, desserts and drinks now associated with the area. Many of these recipes with New York roots are well known: Manhattan Clam Chowder, the Egg Cream, and the Bloody Mary, for example. Others are lesser known: Clam Toast? Cranberry Bread Pudding? Beer-Battered Apples? Duck Fat French Fries? Common and simple favorites are also here: the lobster roll, roasted chestnuts, and so on. Vegetarians will also be pleased, with many delicious-sounding salads and a pasta dish I'd really like to make, 'Butternut Squash Tortellini with Sage Brown Butter'.

Though some may consider this a fairly expensive cookbook, it is not only amazingly comprehensive [13 different types of vinaigrette alone (Brown Butter Vinaigrette sounds pretty good though I may pass on the Trout Roe Vinaigrette)], it has an impressive presentation of recipes, etc. as well, with high-quality photographs throughout and easy-to-read recipe instructions. It is a beautiful book - and huge (512 pages and over 5 pounds).

If you are hoping for a true compendium of New York recipes, unfortunately this is not it. There are curious - and glaring - omissions in the book: The Waldorf Salad is far more famous and quintessentially New York than the 20 salads that are included; the Reuben is New York's most famous sandwich (or so I thought); Eggs Benedict doesn't appear; neither does New York City's greatest contribution to Asian-American cuisine, General Tso's Chicken, which has now even become popular in China itself; Vichyssoise is not from France, it was invented at the Ritz-Carlton in New York - and also does not appear; Lobster Newberg is nowhere to be found either. So, the volume cannot be described as the authoritative compendium of New York cuisine. Aside from this, it is a wonderful book and deserves 5 stars: the authors never state that they are presenting an all-inclusive collection of New York recipes and it would be unfair to knock a star off for that; it was simply my hope, upon seeing the prodigious size of the book, that it would include these famous New York dishes.
20 von 23 Kunden fanden die folgende Rezension hilfreich
I love to read it! A lot of complex dishes, a few easier ones. 12. April 2013
Von Naomi Manygoats - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
After reading the first review posted of I Love NY, I rushed to buy it. I was prepared that these were not what we think of as 'classic' NY recipes. I was very excited to see that the book revolved around local, seasonal produce, and also had a great deal to say about the local farmers. So I was expecting a roughly old-school telephone-book sized volume, with gorgeous photos, and imaginative recipes from renowned restaurant chefs. In all of that, I was not disappointed. The book literally takes my breath away with reading about the farms, looking at the pictures, and reading the recipes. I can honestly say I love the book, and am happy to have it. When I read that the authors really wanted cooks to jump in the kitchen and cook from the book, I was all set to do just that. It is only in attempting to cook the actual recipes, that I have issues.

I live near Austin, TX, a fairly far cry from NYC. Still, we are teaming with local goat dairies, natural beef, and a long growing season with many wonderful organic farms. I was fairly confident that I would have no problem cooking from this book, especially since I just secured a certificate from a cooking school, after being a home cook for decades. A lot of the ingredients are extremely specific (onion blossoms, fennel fronds, nettles, quail eggs, garlic chive flowers, etc.), but the dishes should work ok in most cases without them or with substitutions.

There are nearly 150 'main' recipes, from 55 categories (Apples, Asparagus...Eggs, Fluke, Foie Gras...Parsnips...Sheep's Milk....Walnuts) but almost every 'recipe' is actually composed of several component recipes (many can be used with other things), so really there are likely around 500 recipes by my estimate. All of the multiple components are of course, what would make the finished dish extraordinary in flavor. I mainly try to cook seasonal, plant based food, but don't mind a bit of animal protein in for some flavor. I did have difficulty finding many purely vegetable or fruit based dishes, other than desserts. The 'Roasted Carrots with Wheat Berries and Cumin' for example, got me really excited. However, it has 5 components to make (plus a sneaky one on another page), then additional instructions to finish the dish (as most of these dishes have). The components are: Carrot-Duck Crumble (which uses 1-1/2 lbs. duck skin, that the butcher should grind for you, or you do it yourself, you need to render the fat and save it for another component), Duck Fat-Roasted Carrots, Wheat Berries (with Lemon Vinaigrette from another page), Cumin Oil, Carrot Sauce, then Carrot tops and finishing instructions. Ok, so that would be one side dish for my family for dinner. Now what to go with it, provided I could find duck skin? There are a few simple, one component dishes. Like the Oven-Baked Asparagus. I am a bit sad that the recipes might not come out quite as flavorful as they should be, since a lot of the fresh produce/ meat/ cheese is so specific and local to NY. The Chocolate Truffle Tart looks amazing, and I hope that if I can't find Mast Brother's Blend Chocolate it will work ok with a substitute. There are some additional recipes in the back, under 'Basic Recipes' for things like Brown Butter, Beef Broth, and Corn Pudding.

A downfall in the book? Perhaps it was lack of space, but a brief bit at the top, right under the recipe title, that tells you a bit about the dish would be very helpful. The first recipe in the book for example, Caramelized Apple Brioche (Brioche, Apple Honey, Apple Granite, Apple Spread, Lemon Syrup, and To Finish) had me scratching my head trying to figure out why I needed the Apple Honey, which was not mentioned in the text, just in the ingredients for the Apple Spread. But a brief explanation about what the dish entails, and how it comes together, would save the reader some confusion.

Bottom Line? This is without a doubt, an amazing book in every way. It is perfect for the armchair cook to read, and would be great fun for a group of friends who love to cook to get together and cook from. If you live in NY, you simply must have it, you can actually buy all of these amazing ingredients! Is it an updated 'New York Cookbook' by Molly O'Neill (which I love and actually have cooked from a lot)? Absolutely not. Will I cook from it? Probably not much. I just don't have the time, energy, or money to track down all of the ingredients for the components, and to actually make them, by myself, along with other dishes, for a meal that my family will scarf down in a half-hour. I will try some of the recipes for a dinner with friends, when I have a lot of time to work on it. Also, some 'components' take 48 hours or more to prepare, (eg. the Labne in the Wheat Berry Salad with Yogurt, Cucumber, and Melon). The Grilled Green Onions with Buttermilk Dressing looks amazing, the Parsnip Cake is unique and totally do-able, and looks wonderful. The Potatoes in baked Puff Pastry will be the first thing I will try.

I think the people who would love this book the most, are those who simply love reading cookbooks, gardeners who cook, and professional chefs, who have the staff, and time, to locate the ingredients and prepare the food properly. But even casual cooks can find a few killer recipes that will surely be fantastic. Do look very closely at the preview of the book, and you can see the components, etc. and see if you might like it. I love it and will be reading it and enjoying it for a long time. I now want to visit NY to sample some of their local produce for myself. The photo on page 272 of the elderly man with the baby lamb has to be one of the most moving photos I have ever seen. I like it more with each reading. Is it perfect? What book ever really is? By today's standards, Mastering the Art of French Cooking would be slammed for lack of photos to inspire....
6 von 7 Kunden fanden die folgende Rezension hilfreich
Beautifully Written Love Letter to NY 3. November 2013
Von Katy Sullivan - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This book is a beautifully written love letter to New York. It is a must have for anyone that has a connection to New York, even if they don't cook as it highlights local farms and the people who run them. The recipes in this book are all do-able even for the home cook. When I bought this book, I was thinking I could give it as a gift to a friend but once I looked through it I decided it was too beautiful to give away and I should keep it for myself. I highly recommend this book and think it's a bargain for $35.
2 von 2 Kunden fanden die folgende Rezension hilfreich
Beautiful book with a little miss 11. Februar 2014
Von Choi, Khloe - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I absolutely love the concept and design of this book. A good amount of delicate and rich recipes with local produces. However, it was a bit disappointing to find some inconsistency between ingredients and instructions like missing a whole portion of one ingredient in the instruction (flour for clam chowder) or using olive oil instead of canola when there was only canola oil in the ingredients etc. And this is not a kind step by step cookbook. So it could be challenging but full of awesome ideas for special meals.
1 von 1 Kunden fanden die folgende Rezension hilfreich
I Love New York...food 15. April 2014
Von Darjeeling - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Another 5 pound cookbook. Do the editors choose cookbooks for publication based on the weight of the manuscript?

It's beautifully designed, however, with gorgeous pictures of NY farms, farmers, and foods. This would be a lovely gift for the diehard farm market devotee. As other reviewers point out, many of the recipes are too finicky for the home cook--at least, too finicky for the home cook who hopes to put a meal on the table in under a couple of hours. I imagine I'd save many of these recipes for entertaining.

One quibble: the farms are purportedly all 150 miles from New York City. Hmm. Not unless they've moved New York City.
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