Eleven Madison Park: The Plant-Based Chapter

A suite of books documenting the transformation of Eleven Madison Park, ＂one of the most lavishly praised＂ restaurants in America (New York Times) and one of the top restaurants in the world, as it becomes the first pant-based dining room to be awarded three Michelin stars

Eleven Madison Park has long bore the standard for the best restaurant in the world, and since they shocked the culinary world and beyond with their 2021 announcement that they would be going completely vegan, they’ve held onto that status and become the only plant-based restaurant in the world to receive three stars from the Michelin guide. For the first time ever, that menu will be served up to the public, along with Chef Humm’s personal story in a stunningly produced deluxe edition package.

For 25 years now, Eleven Madison Park has been opening the eyes of diners and chefs to the exquisite possibilities inside ingredients. This set of books will trace the creative journey that accompanied the famed chef’s transition to plant-based cooking; it’s an astonishing, revelatory look inside the mind and restaurant of one of the world’s most interesting chefs; all for a lower price than a single meal at the world-renowned restaurant.

Daniel Humm is the chef and owner of Make It Nice, which is behind Eleven Madison Park, the fast casual restaurant Made Nice, and Davies and Brook at the Claridge’s hotel in London. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors. Humm and Eleven Madison Park are the recipients of multiple James Beard Foundation Awards (including Outstanding Chef and Outstanding Restaurant in America), three Michelin Stars, and the #1 spot on the World’s 50 Best Restaurants list in 2017. He is the author of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, The NoMad Cookbook and Eleven Madison Park: The Next Chapter.