Eleven Madison Park: The Next Chapter (Signed Limited Edition)

Waited a while for the price to go down. Still expensive but really worth the price. Gorgeous boxed set, fantastic photos, illustrations, cool little stories. Treasure of a book to own. But it's a feast for the eyes only. If you are not a pro, do not expect to learn how to cook here, it's not the goal of this masterpiece, it's to let you dream about having one day the chance to eat at the Eleven Madison Park, and to let you get a glimpse of what perfection is.

En un formato de lujo, libro de edición limitada, con dos tomos, el primero autografiado por sus autores (como todos unos rock stars), con contenido anecdótico, reflexiones, estudios creativos muy interesantes sobre el ingrediente, bellamente ilustrados; este contenido va enlazado al otro tomo que conforma el recetario, el cual está extraordinariamente fotografiado, cuyas recetas están perfectamente detalladas y explicadas. Con un formato muy semejante, considero que buscando imitar a los viejos tomos de Heston y Ferran, obviamente sin la majestuosidad, el CD, la precisión científica, y el análisis evolutivo del último. Sin menospreciar el trabajo del Chef Daniel Humm, este nos entrega un muy buen libro, con un contenido y una presentación de calidad, aunque sinceramente considero que no vale el precio que costaba originalmente, jamás lo hubiera comprado a ese precio (más de $3,800.00), en Amazon USA llegó a costar casi $250 USD, (afortunadamente logré conseguirlo en un super precio, gracias a Amazon por hacerlo posible, de otro modo estaba resignado a no tenerlo). Quizás el nombramiento del Eleven Madison Park como el mejor restaurante del mundo, es en parte responsable del precio inicial exhorbitante de ésta obra, aunque los preparativos y producción de este libro son previas a dicho galardón, si me parece algo oportunista y ventajoso por parte de sus editores. Aunado a la fiebre, y el furor por la gastronomía y la euforia por los textos de estos autores Chefs que vivimos hoy en día. Aunque lo repito, el libro es de calidad, con una lujosa edición, pero aún asi considero que tampoco lo vale tanto, ¡no se pasen!

Though hesitant, I am more than pleased. The first book was excellent and this demonstrates the evolution of Chef Humm and his team. The recipes while not easy, there is a simplicity about many of them. The layers of very few focussed ingredients per recipe makes for wonderful flavors, presentation and inspires one to further explore. All recipes and ingredients are treated as if the luxury once reserved only for truffles and foie gras. A maturity within that was quite frankly unexpected. Highly recommend.

I've been a fan of Daniel Humm for years. He was recently awarded the Best Restaurant in the world, and rightly so. His creative genius takes something from your (or more specifically, his) childhood, and turns it inside out. These books are full of ideas, stories, and beautiful pictures/watercolours, and the recipes are generally not as hard to follow as some of these reviews would make you believe. The ingredients lists are not endlessly long as they are in the Fat Duck cookbook, or Grant Achatz's Alinea. The methods require some training, but I am not a professional and I can make most of the recipes at home with some degree of success.The main idea is to know what to expect: if you're expecting solely a cookbook, you probably should look elsewhere. If, on the other hand, you want a great collectible that explains Humm's food (and lifestyle) philosophy, along with beautiful artwork and recipes with which you can improve your own skill set, you've found your Walhalla.

Daniel Humm si conferma il miglior chef al mondo,nonchè il mio preferito da sempre.Questo libro rappresenta davvero un nuovo capitolo,non solo dell’Eleven Madison Park ma di tutta la cucina contemporanea,un modo di lavorare sempre riconoscibile il suo,che in questo libro lascia capire come il mondo dell’alta cucina le presentazioni scenografice stiano cedendo il passo a favore di un minimalismo che si concentra più sul gusto.Alcune ricette richiedono attrezzature non disponibili in tutte le cucine di un ristorante,ma si sa che se compri un libro come questo lo fai perchè vuoi capire quali saranno le tendenze nei prossimi 5 anni.