The Nomad Cookbook

NYC’s NoMad (which stands for North of Madison Square Park) was the more casual cousin of the Michelin three-star Eleven Madison Park, and was known for its vibrant buzz and creative food that, in the words of then chef Humm and general manager Guidara, strived to be a Rolling Stones-inspired counterpart to the Miles Davis vibe of the aforementioned EMP.

Simplicity plays a real role throughout the book—snap peas in a buttermilk vinaigrette—but so do funky riffs on culinary classics: black bass with scallions, rhubarb, and green garlic.

This is not a restaurant book with a single point of culinary reference. It’s a free-wheeling symphony of flavor and ingredients that gracefully moves from French and Italian references to rustic American inspirations: radicchio with Granny Smith apples and mozzarella; hot dogs with bacon, black truffle, and celery; blackberry cobbler with brioche and lime.

Also included, tucked into a pocket at the back of the cookbook, is The NoMad Cocktail Book, Robitschek’s delightful collection of drinks from the restaurant’s buzz-generating bar. Most are original creations, and all are categorized on scale of five qualities: refreshing, spirituous, venturesome, bitter, and citrusy.

Color photographs throughout. The cookbook is hardcover; the drinks book is flexibound.