Eleven Madison Park: The Plant-Based Chapter

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.

Vorwort
An exquisitely produced set of books capturing the transformation of Eleven Madison Park, "one of the most lavishly praised" restaurants in America (New York Times), into the first plant-based kitchen ever to earn three Michelin stars.

Autorentext

Daniel Humm is an author, speaker, and the chef and owner of Daniel Humm Hospitality, the New York-based hospitality group behind the highly acclaimed Eleven Madison Park.
 
A native of Switzerland, Chef Humm earned his first Michelin star at the age of 24. He is consistently listed as one of the world’s best chefs, with both he and Eleven Madison Park receiving numerous accolades: including four stars from The New York Times, seven James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), and three Michelin stars since 2011.
 
He is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook, Eleven Madison Park: The Next Chapter, and Eat More Plants, published by Steidl.
 

Klappentext

A deluxe limited-edition set of books—with recipes—capturing the transformation of Eleven Madison Park, “one of the most lavishly praised” restaurants in the world, into the first plant-based kitchen to earn three Michelin stars (New York Times).
 
Under visionary chef Daniel Humm, Eleven Madison Park became the first and only plant-based restaurant in the world to win three Michelin stars. This unprecedented look inside the mind of one of the world’s greatest chefs reveals how he and his team create their magic.

For 25 years, Eleven Madison Park has opened the eyes of diners to the exquisite possibilities inside ingredients—and today, they continue to break new ground. Now, Chef Humm invites you behind the scenes of the restaurant's extraordinary transformation.
 
This collectible slipcased set has been printed in Italy on fine art paper and bound in vibrant cloth. Each set is hand-numbered and signed by Chef Humm, and contains three volumes:

• Recipes: A cookbook containing the fully detailed recipes for Eleven Madison Park’s inspiring seasonal menus—including observations from the kitchen team, photography by Francesco Tonelli, and paintings by Francesco Clemente.
• Drawings: A portfolio containing an essay on creativity from Chef Humm and six frameable illustrations, printed on heavy watercolor paper, drawn from his recipe-inspiration workbooks.
• Backstage: A work of photojournalism taking readers into the kitchen by photographer Ye Fan, who was granted unprecedented access to Eleven Madison Park over several years. This edition is limited to 11,000 copies, and its publication is a landmark event in the history of fine dining. Never before has such an influential kitchen been documented in this detail.