How involved are the recipes Daniel Humm presents in Eleven Madison Park: The Cookbook (Little, Brown and Company; $50)? When this New York City fine dining standout's then-owner Danny Meyer hired Humm as chef back in 2006, he cut the number of seats from 180 to 120. Why? Meyer knew Humm's dishes had so many moving pieces and parts they couldn't be made at the pace a larger-scale restaurant requires. It was the right move to make. You'll see why when you go through this ...
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