I Love New York: Ingredients and Recipes

I Love New York: Ingredients and Recipes

Daniel Humm, Will Guidara

Language: English

Pages: 512

ISBN: 1607744406

Format: PDF / Kindle (mobi) / ePub

I Love New York: Ingredients and Recipes

Daniel Humm, Will Guidara

Language: English

Pages: 512

ISBN: 1607744406

Format: PDF / Kindle (mobi) / ePub


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.

Allergy-Free and Easy Cooking: 30-Minute Meals without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame

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The Craft Beer Kitchen: A Fresh and Creative Approach to Cooking with Beer

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

tablespoons butter Salt In a medium saucepan over medium heat, combine the celery root with the half-and-half. Wrap the thyme and garlic in a piece of cheesecloth, tie with butcher’s twine, and add to the saucepan. Just before the liquid comes to a boil, reduce the heat to low, and simmer until the celery root is tender, 20 to 25 minutes. Discard the thyme and garlic. Strain the mixture through a chinois, reserving both the celery root and the liquid. Transfer the celery root to a blender and

oil, olive oil, granulated sugar, brown sugar, and salt. Add the egg, egg yolk, parsnip puree, and vanilla and whisk to combine. Add the flour mixture and mix until smooth, being careful not to overwork the batter. Fold in the grated parsnips, walnuts, currants, and raisins. Spray an 11 by 3-inch terrine mold with nonstick vegetable cooking spray, and then dust it with flour. Pour the batter into the terrine mold and bake until a cake tester comes out clean, about 45 minutes. Cool for 30 minutes

wet to ferment into silage. Travis Burrows, the farm manager, explains that “by feeding them protein-rich grasses, we keep our animals healthy.” He says that when in top physical condition, “sheep breed naturally when the daylight is short and give birth from February through April.” However, Old Chatham maintains an unusual schedule, only breeding the herd from May to August. They do this so their ewes will give birth in the fall and lactate in the winter, guaranteeing sufficient milk production

Strolling through her two-hundred-acre property in the Catskills, Sherry Shaver traces the footsteps made by her great-grandfather, Fred D. Shaver, who bought the land in 1963. He moved there and started a dairy farm that lasted only four years before a trout-farming hobby turned into a passion and, eventually, a vocation. Sherry lovingly describes the estate as “one of the last untouched places on earth.” While stunning forest views surround her property, it is the waterways that have

single layer on 2 large rimmed baking sheets and roast in the oven until golden brown, 1¼ to 1½ hours, turning every 30 minutes. Heat the oil in a 20-quart stockpot over high heat. Sauté the onion, carrot, celery, leek, and celery root until they caramelize, 10 to 15 minutes. Add the tomato paste and sauté until caramelized, 5 to 7 minutes. Add the red wine and reduce to a syrup consistency. Make a sachet by tying the thyme, bay leaves, and peppercorns in cheesecloth. Add the sachet, the chicken

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