Synopsis: Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: 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.
Review: 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.
FOUR STARS
Amazon Link: The NoMad Cookbook
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