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From the authors of the acclaimed cookbooks Eleven Madison Park and I Love New York comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book.
     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. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes and cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known. The NoMad Cookbook promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything.

Product Details

ISBN-13: 9781607748229
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/13/2015
Pages: 552
Sales rank: 360,938
Product dimensions: 8.40(w) x 10.90(h) x 2.30(d)

About the Author

DANIEL HUMM and WILL GUIDARA are the proprietors of the three-Michelin starred Eleven Madison Park and operate the restaurant at the NoMad Hotel in Manhattan. LEO ROBITSCHEK is an award-winning mixologist and bar director at the NoMad, which won the James Beard award for Outstanding Bar Program in 2014.

Read an Excerpt

WELCOME, dear reader, to The NoMad, or rather to its cookbook. 

Excerpted from "The NoMad Cookbook"
by .
Copyright © 2015 Daniel Humm.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Welcome      1
Naming a Neighborhood      11 
by Andrew Zobler
A Day in our Life      15
by Jeffrey Tascarella
How to Use This Book      25

Snacks      27
Appetizers      55
Mains      123
Desserts      235
Basics      283

Acknowledgments      309
About the authors      311
Index      312

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The NoMad Cookbook 4 out of 5 based on 0 ratings. 1 reviews.
InspirationalAngel531 More than 1 year ago
Title: The Nomad Cookbook Author: Daniel Humm, Will Guidara, Published: 10-13-2015 Publisher: Ten Speed Press/Berkley Pages: 552 Genre: Cookbooks Sub Genre: Food & Wine, Desserts ISBN: 9781607748229 ASIN: B00S3RK815 Reviewer: DelAnne Reviewed For: NetGalley . The Nomad hotel located in New York is an elegant and welcoming hotel. The vision comes from co-owners Daniel Humm and Will Guidara. The NoMad Cookbook tells how they envisioned, planned and brought their idea to fruition. Accented by beautiful photographs taken by Francesco Tonelli you will be able to see the grandeur of the hotel. The NoMad is reminiscent of the earlier hotel from the time when opulence was the norm. You will learn how Humm and Guidara found a location, used the genius of designer Jacques Garcia to come up with the concept for the Elephant Bar which is a popular hot spot in the area. Following the story you have recipes that are served to guest in The NoMad Restaurant and The elephant Room. As you search the recipes be sure to stop at The Tomato Variations on Toast With Basil. I admit the photo of the dish is what caught my eye first. It made my mouth water just looking at it. The I read the recipe and was surprised how concise and easy to understand the instructions were. It was simple to reproduce the dish. There was a symphony of flavors when I tasted it. There are so many wonderful and varied recipes to tempt you. The praise I received for the Surf Clam Panade was profuse. Being allergic to all seafood I could not sample for myself, but even my Uncle who is a basic foods only soul told me he liked them and to be sure to tell my aunt how they are made. For that special dinner try the Whole Chicken Roasted with Black Truffle Brioche Stuffing. For the dessert try the Carrot Cake (My favorite dessert) it is scrumptious. You will find the ingredients usually in your local farmer's markets, butchers and if you are lucky enough to live near a sea port you can buy directly from the fisherman as the bring in the mussels, clams, lobsters and the like.