I Love New York: Ingredients and Recipes [A Cookbook] Hardcover – April 9, 2013

I purchased this book after listening to the authors being interviewed by Martha Stewart on the radio. Martha raved about the book so I knew it must be great. This is a BIG book filled with interesting stories about "local to NY" food sources. The stories are short but very informative and interesting. The recipes that accompany the stories are excellent. Some take some time to prepare but they are so worth it. The photography in the book is beautiful. It is hard to describe this book as a "cookbook." Sure, it has recipes, but it has so much more. This is one of the best purchases I have made in a long time. I am ready to book a ticket to NY and visit some of the food sources listed in the book.

Disclaimer: I will not talk about the recipes themselves as we haven't cooked one yet. I got this as a Christmas gift to my husband as it a beautiful object first. There are so many cookbooks out there, you might as well gift a pretty one. When I went through the pages I saw almost all of the recipes had images which I know is important for the person the gift was intended to. I also loved the fact that it features farms from the NY state, and that some of the recipes were around products we don't find commonly in American cookbooks like foie gras. Great buy!

This book is a beautifully written love letter to New York. It is a must have for anyone that has a connection to New York, even if they don't cook as it highlights local farms and the people who run them. The recipes in this book are all do-able even for the home cook. When I bought this book, I was thinking I could give it as a gift to a friend but once I looked through it I decided it was too beautiful to give away and I should keep it for myself. I highly recommend this book and think it's a bargain for $35.

I absolutely love the concept and design of this book. A good amount of delicate and rich recipes with local produces. However, it was a bit disappointing to find some inconsistency between ingredients and instructions like missing a whole portion of one ingredient in the instruction (flour for clam chowder) or using olive oil instead of canola when there was only canola oil in the ingredients etc. And this is not a kind step by step cookbook. So it could be challenging but full of awesome ideas for special meals.

From the same great minds of 11 Madison, this book is so intelligently laid out and beautifully photographed that it makes everything look easy. The recipes are not trivial, but anyone who loves to cook can accomplish them. You may need some odd ingredients, but none of the usage is particularly esoteric. Like all high-intensity food, you need to read and understand the recipe before starting, but these are all very rewarding (you won't need a whole brigade like the Alinea or 11 Madison books).

Great recipes. Great photos. If I wasn’t so busy running my own restaurant, I would have already devoured this book . But I have read sections and looking forward greatly to finishing it .

I bought this instead of his Eleven Madison Park cookbook. Glad I did. It compliments my New York cookbook that I bought years ago. Quite an undertaking, but glad to read it through the eyes of Daniel Humm. As it is will be used more of a coffee table book, I wouldn't pay full price for it. Glad I bought it heavily discounted from a second seller.

Daniel Humm is a world renowned chef. His signature restaurants Eleven Madson Park and The Nomad are a must for nirvana in dining in New York City. The format of the book is both historical and includes incredible recipes that are doable in your kitchen. :) Yum. I'll be eating at these restaurants soon! Penny Cash

Aus der Not eine Tugend gemacht, weil die deutsche Fassung unverschämt teuer ist (warum???) - wenn man also des Englischen halbwegs mächtig ist und ein online-Wörterbuch benutzt, ist dieses Kochbuch eine echte Alternative zur deutschen Übersetzung und sehr zu empfehlen.

Pleins d'idées !!! De très belles photos et surtout une très belle présentation de ces producteurs qui ont fourni leurs ingrédients

After reading the other review I felt compelled into writing this:And also after my Love of Eleven Madison Park I was more determind too...This is not simply a publication of recipes native to New York; it is much, much more. It's Fantastically illustrated, & in-depth insight into both the food ingredients native to the Big Apple and the also recipes combining all of these fantastic indigence. I just adore the great photographs and it also includes a fascinating insight into the history of farming traditions in the area over the past few centuries, i found this a "great little Extra".The recipes created from these ingredients and they showcase the vast wealth of ethnic influence on what is now considered 'New York' cuisine: Irish, Scottish, Dutch, German, English, Jewish, Asian, South American and of coarse the Italians all gave New York a different twist at meal times. Having many Irish relative living here I can say first hand its a great melting pot. Many of these recipes with New York roots are well known: The Manhattan Clam Chowder, Egg Noog or the World Famous Bloody Mary. There are some that are lesser known: The amazingly tasty Clam Toast Cranberry Bread & Butter Pudding or the wonderful Beer-Battered NY State Apples.You will be pleased to know that you will find that American favorites are also here: Like lobster roll or the roasted chestnuts.Another great thing is that Vegetarians will also be pleased, with many Imaginative salads and also the pasta dishes they, the fantastic Butternut Squash Tortellini with Sage Brown Butter' springs to mind.I consider this an in-expensive cookbook (with regards to amazing Amazon discount), it is not only amazingly comprehensive it even has 13 different types of vinaigrette,the recipes are all comprise of easy-to-read/follow instructions. It is a beautiful book - and another huge tombstone (512 pages and nearly 3 KG).If you are hoping for a true compendium of New York recipes, unfortunately this is not it. There are "taken for granted" that will not be found in this book:For Example:The Waldorf Salad is far more famous a New York salad than the 20 salads that are included;The Reuben is one of New York's most famous sandwich (Well until you read this) emm the Corned Beef & Swiss Cheese....Neither does New York City's greatest contribution to Asian-American cuisine, The to die for Tso Chicken;Vichyssoise is not from France (If you did not know it was invented at the Ritz-Carlton in New York)Lobster Newberg from Delmonicos is nowhere to be found either nor is Eggs Benedict another Waldorf creation..But hey they can be found nearly everywhere else....This publication cannot be described as the authoritative compendium of New York cuisine.This is a wonderful creation: the author has never stated that they are presenting an all-inclusive collection of New York recipes.Its just so much more than a standard cook book i will be applying for a TV Quiz show where I can show my vast knowledge of the historical NYC culinary scene in the near future.Grab a copy whilst you can its fantastic!...Enjoy

...grandi ricette di un grande chef e spettacolari fotografie di un grande fotografo.Un libro da cui trarre innumerevoli spunti.

C’était pour un cadeau. C’est vraiment regrettable de recevoir un livre dans un tel état