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.

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.

Essential lessons in hospitality for every business, from the former co-owner of legendary restaurant Eleven Madison Park.

Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling New York City two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world.

How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room ― and memorable, over-the-top, bespoke hospitality. Guidara’s team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more ― not less; and the magic that can happen when a busser starts thinking like an owner.

Today, every business can choose to be a hospitality business ― and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry’s most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do ― for ourselves, the people we work with, and the people we serve.

About the Author:

Hailing from Sleepy Hollow, New York, Will Guidara has been immersed in the restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006.