Скарбниця есе, рецептів та зображень, що досліджують людей та їжу Марфи та її головний ресторан The Capri.

Cooking in Marfa знайомить із незвичайним маленьким містечком у пустелі Західного Техасу та, всередині нього, з вишуканим оазисом у найнесподіванішому місці. The Capri чудово обслуговує широкий спектр гостей, яких приваблює Марфа, від місцевих жителів та власників ранчо до художників, членів музейної ради та вибагливих туристів. Це історія цієї унікальної спільноти, що містить понад 80 рецептів, натхненних місцевими продуктами, розказана крізь призму їжі, де представлена ​​кухня та персонажі, які роблять The Capri місцем призначення.

Про авторів:

Вірджинія Леберманн походить з родини власників ранчо, які проживають у Техасі понад 100 років. Вона є співзасновницею мистецької організації Ballroom Marfa та співвласницею готелю Thunderbird та The Capri.

Рокі Барнетт — шеф-кухар та співвласник The Capri. Він виріс у Північній Кароліні та майже десять років пропрацював у готелі Inn at Little Washington у Вашингтоні, штат Вірджинія, що має три зірки Мішлен, перш ніж переїхати до Марфи.

Eleven Madison Park is one of New York City's preeminent fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical technique.

Under Chef Humm's leadership, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

About the Authors:

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.

Will Guidara is a graduate of the School of Hotel Administration at Cornell University. He began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining Eleven Madison Park, he served as the director of operations of the restaurants at The Museum of Modern Art. He became general manager of Eleven Madison Park in 2006.

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.

About the Author:

Daniel Humm is the chef and owner of Make It Nice, which is behind Eleven Madison Park, the fast casual restaurant Made Nice, and Davies and Brook at the Claridge's hotel in London. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavours. Humm and Eleven Madison Park are the recipients of multiple James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list in 2017. He is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook and Eleven Madison Park: The Next Chapter.

From one of the world's top dining destinations, New York's three-Michelin-starred restaurant Eleven Madison Park, comes an updated single-volume collection of more than 80 recipes, stories, food photographs, and watercolor paintings from celebrated chef Daniel Humm.

Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant's recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.

Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant's recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.

About the Authors:

Daniel Humm is the proprietor, with Will Guidara, of the three-Michelin-starred restaurant Eleven Madison Park; the counter-service restaurant Made Nice in Manhattan; The NoMad restaurant with locations in Manhattan, Los Angeles, and Las Vegas; and Davies and Brook restaurant, opening in London in summer 2019.