I Love New York: Ingredients and Recipes by Daniel Humm and Will Guidara

  • Caramelized apple brioche

    from I Love New York: Ingredients and Recipes I Love New York by Daniel Humm and Will Guidara

    • Categories: Bread & buns, sweet; Dips, spreads & salsas; Ice cream & frozen desserts; Sauces for desserts; Jams, jellies & preserves; French
    • Ingredients: bread flour; eggs; fresh yeast; butter; apple cider (alcohol-free); cinnamon sticks; vanilla beans; green cardamom pods; black peppercorns; navel oranges; powdered citric acid; tart apples; sugar; cream; apple brandy; turbinado sugar; apples
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1607744406
  • ISBN 13 9781607744405
  • Linked ISBNs
  • Published Apr 09 2013
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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 their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general manager Will Guidara decided to refashion Manhattan’s ultimate destination restaurant into a showcase for New York’s food artisans. Instead of looking abroad for inspiration, Humm and Guidara headed to their own backyards, 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 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.

Other cookbooks by this author