The NoMad Cookbook Hardcover – October 13, 2015

I took the day off work the Tuesday this came out just to relax and read through, I was not disappointed! Humms brilliance in the kitchen is matched perfectly with the incredible editing and photography. The recipes are well written, the photographs are beautiful, and the small anecdotes are wonderful reading. I was pleasantly surprised to find the accompanying cocktail book in the back and though I'm usually behind a stove and not the bar I cant wait to try a few of these out at home. Hopefully soon I'll be in NYC and get to try this incredible food but until then I will just have to enjoy reading this book and trying to soak up as much as I can.

I just want to extend a thank you to Daniel, Leo, and Will and for sharing their recipes and talents with this cookbook.I am a yacht chef, and therefore work alone. I don't have the camraderie of other chefs to learn from or bounce ideas off. I have fallen in love with this book and have poured over every page and recipe. They have taught me so much and elevated my cooking this season on board.I am systematically working my way through each recipe and the guests have been thrilled. This is a book to learn from--no matter what your level of ability is in a kitchen.Beautiful pictures, easy to understand recipes, and mostly obtainable ingredients.I hope there will be many more to follow.

The Eleven Madison Park team has done it again, and this time with the help of key players from its restaurants. With an amazing dessert section from Pastry Chef Mark Welker and a secret cocktail book from Bar Director Leo Robitschek, the NoMad Cookbook is easily one of the best cookbooks to come out this year. This book comes with detailed recipes, beautiful pictures, and great backstories from one of the hottest restaurants in NY. It's recipes are pretty straightforward and can be used for both at home or in the restaurant. The recipes are organized in a traditional sense (snacks/appetizers, entrees, desserts, etc.) which is refreshing to see nowadays. It's cookbooks like these that make it exciting to be in the industry.

Amazing, literally amazingHere is the deal, these ingredients are hard to find and expensive, get the heck over it, these techniques are difficult and very challenging to pull off. So, this is an advanced level cookbook for a Michelin starred restaurant. So, home cooks beware, if you are an average level cook looking for inspiration use this as a teaching guide on how to get better. I am tired of reading reviews for lazy people who think they can easily cook haute cuisine for their family.

The quality of the book is excellent compared to the majority of other books that I have purchased. The covers feels good. The pages are of a heavier stock. The photos are quality. Since I have not purchased any other books by these authors, I do not know if the recipes are contained in any of their other books.I prefer paper books over electronic copies. I hope that my books last for decades or centuries, with proper care. While hidden compartments may make for good television spy film, I do not like them in my books. It would have preferred that the authors had made the cook book without the hidden compartment selling the two books as separate items or just added a section for cocktails at the back of the cookbook without the hidden compartment for the smaller cocktail book. The framing around the hidden compartment appears that it may last for a while, but it still concerns me.

Gorgeous Book , Inside and Out, Well Done !!!

For foodiesGreat resources

Great cook and even better great cocktail book that is included