The NoMad Cookbook

by Daniel Humm, Will Guidara, Leo Robitschek

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 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 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.

Genres: Cookbooks, Cooking, Food, Nonfiction

551 pages, Kindle Edition

First published October 6, 2015

About the author

Daniel Humm began his chef's training at 14 in his homeland of Switzerland. There, he earned a Michelin Star while in his first Executive chef position at Gasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States to work at Campton Place, where he received many awards, including a nomination for Rising Star Chef by the James Beard Foundation. He has been Executive Chef of Eleven Madison Park since 2006.

Reviews

[Kristin · Rating 3 out of 5]

Beautifully photographed and detailed book but not for the average cook. The recipes are very multi-stepped and time consuming but well explained and specific to ingredients. Fancier fare than the average kitchen including items such as foie gras, bone marrow, baby animals (veal, suckling pig). Still, there are some incredible seafood and meat recipes that are less daunting and we will be trying.

[Tracey · Rating 5 out of 5]

I loved the elegant design of this book. The content was out of this world. Made me wish scratch, sniff and taste books had been invented

[Please Pass the Books · Rating 4 out of 5]

I realized this cookbook was going to be a notch above what the average home-chef is generally willing to commit to when it was noted that all recipes with foie gras use grade A duck. Measurements are in metric instead of the American standard of imperial units, so if you aren't accustomed to grams versus cups and tablespoons, you'll be in for a rude awakening. The prologue with the story of the restaurateurs and their locations was a great and interesting introduction. The photos are spectacular and there is the addition of a cocktail menu in the back (quite the bonus). But the meat of this cookbook and what you probably need to know is....how are the recipes? After all, that's what we are ultimately interested in when we buy a cookbook.

It's difficult to answer, because it depends on what level of cooking you can manage.

I learned how to smoke trout without a smoker (THANK YOU, NOMAD!) and zeroed in on a roasted lamb with summer beans and savory recipe that is absolutely going to happen. I admit, it is unlikely that I will ever attempt a good 80% of the recipes in The NoMad Cookbook. Still, I give this cookbook four stars on the grounds that anyone who is able to commit will probably smack down a Michelin-worthy meal. Either way, this is a sassy kitchen accessory that any home cook would be proud to display in their collection.

I'd like to thank Net Galley and the publisher Ten Speed Press for an ARC of this book in exchange for my honest opinion, which this is.

[Victoria Allman · Rating 5 out of 5]

I just want to extend a thank you to Daniel, Leo and Will and for sharing their recipes and talents with this cookbook.
I am a yacht chef, and therefore work alone. I don't have the camraderie of other chefs to learn from or bounce ideas off. I have fallen in love with this book and have poured over every page and recipe. They have taught me so much and elevated my cooking this season on board.
I am systematically working my way through each recipe and the guests have been thrilled. This is a book to learn from--no matter what your level of ability is in a kitchen.
Beautiful pictures, easy to understand recipes and mostly obtainable ingredients.
I hope there will be many more to follow.

[Nick Stengel · Rating 4 out of 5]

My big issues with this book are 1) it doesn't have my favorite Nomad dish and I still can't figure out what was in that puree, 2) the packaging is too precious, and 3) it's expensive. Aside from those three things, it is utterly perfectly amazing.

[Anke · Rating 5 out of 5]

Got this as German translation from my kids for Christmas and have to say - it's really great! Very interesting, informative, wonderful recipes, now if only they would be a bit easier - then I could start cooking right now:)

[Honest Mabel · Rating 1 out of 5]

Not for me

[DelAnne Frazee · Rating 4 out of 5]

Title: The Nomad Cookbook
Author: Daniel Humm, Will Guidara,
Published: 10-13-2015
Publisher: Ten Speed Press/Berkley
Pages: 552
Genre: Cookbooks
Sub Genre: Food & Wine, Desserts
ISBN: 9781607748229
ASIN: B00S3RK815
Reviewer: DelAnne
Reviewed For: NetGalley

.
The Nomad hotel located in New York is an elegant and welcoming hotel. The vision comes from co-owners Daniel Humm and Will Guidara. The NoMad Cookbook tells how they envisioned, planned and brought their idea to fruition. Accented by beautiful photographs taken by Francesco Tonelli you will be able to see the grandeur of the hotel. The NoMad is reminiscent of the earlier hotel from the time when opulence was the norm. You will learn how Humm and Guidara found a location, used the genius of designer Jacques Garcia to come up with the concept for the Elephant Bar which is a popular hot spot in the area.



Following the story you have recipes that are served to guest in The NoMad Restaurant and The elephant Room. As you search the recipes be sure to stop at The Tomato Variations on Toast With Basil. I admit the photo of the dish is what caught my eye first. It made my mouth water just looking at it. The I read the recipe and was surprised how concise and easy to understand the instructions were. It was simple to reproduce the dish. There was a symphony of flavors when I tasted it. There are so many wonderful and varied recipes to tempt you. The praise I received for the Surf Clam Panade was profuse. Being allergic to all seafood I could not sample for myself, but even my Uncle who is a basic foods only soul told me he liked them and to be sure to tell my aunt how they are made. For that special dinner try the Whole Chicken Roasted with Black Truffle Brioche Stuffing. For the dessert try the Carrot Cake (My favorite dessert) it is scrumptious.

You will find the ingredients usually in your local farmer's markets, butchers and if you are lucky enough to live near a sea port you can buy directly from the fisherman as the bring in the mussels, clams, lobsters and the like.

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