Zusatztext 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 Informationen zum Autor Daniel Humm and Will Guidara Klappentext From the acclaimed team behind Manhattan's three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for his transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm decided to refashion Manhattan's ultimate destination restaurant into a showcase for New York's food artisans. Instead of looking abroad for inspiration, Humm headed to his own backyard, exploring more than fifty farms in the greater New York area and diving into the city's rich culinary heritage as a cultural melting pot. In I Love New York , Humm and his business partner, Will Guidara, present an in-depth look at the region's centuries-old farming traditions along with nearly 150 recipes that highlight its outstanding ingredientsfrom apples, celery root, and foie gras to nettles, pork, scallops, and venison. Included among these dishes designed explicitly for the home cook are reinterpretations of New York classics, like Oyster Pan Roast, Manhattan Clam Chowder, and the Bloody Mary. Lushly illustrated with photographs of the area's dramatic landscapes and the farmers who tend the land, this unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional state.Introduction A Moment in New York Cuisine We were drinking Manhattans in a Paris hotel bar when Daniel first told me that he wanted to write a book about New York cuisine. It was a statement prompted by an ongoing conversation the two of us had been having, reflecting on trips we had taken over the past couple of years, to Lyon, Paris, Tokyo, Piedmont, discussing how in each of these places, there is a collective pride in placeeach city's cuisine a celebration of its home. Yet in New York City, one of the greatest dining cities in the world, it has never been this way. Here, for the most part, our cuisine has always had a sense of place somewhere else in the world. Our city, so often referred to as a melting pot, is brimming with virtually every culture and tradition. As a result, you can get almost everything here simply by going to an ethnic neighborhoodthat microcosm of a foreign countryor to a local distributor. It's one of the coolest things about living in New York, but it can also be our downfall. Too often, because everything is available all the time, we forget to look at what's growing in our backyard. In spite of the fact that New York is one of the greatest agricultural regions in the world, we have never fully developed our own identity. So we decided to write this bookto play our part in the conversation to define What is New York Cuisine? and to join the growing local movement that has begun to take shape around us. We acknowledged early on that a loc...

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

Autorentext

Daniel Humm and Will Guidara

Klappentext

**From the acclaimed team behind Manhattan's three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.

*After landing rave reviews for his transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm decided to refashion Manhattan’s ultimate destination restaurant into a showcase for New York’s food artisans. Instead of looking abroad for inspiration, Humm headed to his own backyard, exploring more than fifty farms in the greater New York area and diving into the city’s rich culinary heritage as a cultural melting pot.
 
In I Love New York*, Humm and his business partner, Will Guidara, present an in-depth look at the region’s centuries-old farming traditions along with nearly 150 recipes that highlight its outstanding ingredients—from apples, celery root, and foie gras to nettles, pork, scallops, and venison. Included among these dishes designed explicitly for the home cook are reinterpretations of New York classics, like Oyster Pan Roast, Manhattan Clam Chowder, and the Bloody Mary. Lushly illustrated with photographs of the area’s dramatic landscapes and the farmers who tend the land, this unique ode introduces the concept of New York regional cuisine as it celebrates the bounty of this exceptional state.

Leseprobe
Introduction
A Moment in New York Cuisine

We were drinking Manhattans in a Paris hotel bar when Daniel first told me that he wanted to write a book about New York cuisine. It was a statement prompted by an ongoing conversation the two of us had been having, reflecting on trips we had taken over the past couple of years, to Lyon, Paris, Tokyo, Piedmont, discussing how in each of these places, there is a collective pride in place—each city’s cuisine a celebration of its home.
 
Yet in New York City, one of the greatest dining cities in the world, it has never been this way. Here, for the most part, our cuisine has always had a sense of place somewhere else in the world. Our city, so often referred to as a melting pot, is brimming with virtually every culture and tradition. As a result, you can get almost everything here simply by going to an ethnic neighborhood—that microcosm of a foreign country—or to a local distributor. It’s one of the coolest things about living in New York, but it can also be our downfall. Too often, because everything is available all the time, we forget to look at what’s growing in our backyard. In spite of the fact that New York is one of the greatest agricultural regions in the world, we have never fully developed our own identity.
 
So we decided to write this book—to play our part in the conversation to define “What is New York Cuisine?” and to join the growing local movement that has begun…