The highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award-winning wine director Justin Chearno, and co-author Gabe Ulla.
Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Times is about more than just amazing food.
The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.
Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States-not to mention a global reputation as a must-visit destination in New York City. Of Curtola's food,
New York Times restaurant critic Pete Wells wrote, in a glowing review, "The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you're wondering why this sausage or that pickle is the best thing you've tasted in ages."
In the acclaimed restaurant's debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola's writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno's fellow horsemen Christina Topsøe and Randy Moon.
Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun.
Includes Photographs and Illustrations
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979-8-88707-203-6 (9798887072036)
Schweitzer Klassifikation
Nick Curtola is the head chef of the Four Horsemen. Raised in Northern California, where he attended culinary school and trained under Camino's Russell Moore, Curtola would later spend time in Piedmont, Italy, butchering goats and making pasta by hand, before eventually moving to New York. After working at the dearly departed Franny's, Curtola settled down at the Four Horsemen, where he has been cooking for the last seven years. Gabe Ulla is the co-author of Ignacio Mattos's debut cookbook Estela and David Chang's New York Times-bestselling memoir Eat a Peach. His articles on food and culture have appeared in WSJ Magazine, Town & Country, Saveur, and The New Yorker. Justin Chearno is the wine director of the Four Horsemen. A Brooklyn resident, he turned Williamsburg's UVA into one of the most influential wine shops in the United States in the early 2000s, well before anyone cared about natural wine. James Murphy is the renowned musician, DJ, singer, songwriter, and record producer behind LCD Soundsystem and the founder of the Four Horsemen.
