THE NOMAD COOKBOOK

A uniquely packaged cookbook and cocktail book from the proprietors of the wildly popular restaurant and bar at The NoMad Hotel.

Daniel Humm and Will Guidara run two of New York’s most pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known for perfectly executed, innovative cooking, and creating extraordinary, genre-defying dining experiences. The NoMad Cookbook translates the unparalleled and often surprising food and drink of the award-winning restaurant into book form. What appears to be a traditional cookbook is, in fact, two books in one: upon opening, readers discover a smaller cocktail recipe book hidden in the back. The result is a wonderfully unexpected collection of both food and drink recipes, with the striking photography and impeccable style for which the authors are known. A native of Switzerland, DANIEL HUMM began his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco’s Campton Place, where he received four stars from the San Francisco Chronicle. Three years later, he became executive chef of Eleven Madison Park. 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. LEO ROBITSCHEK is an award-winning mixologist and bar manager at The NoMad, which won a James Beard Award for Outstanding Bar Program in 2014.