From the authors of the acclaimed cookbooks  Eleven Madison Park  and  I Love New York  comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book.      Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences.  The NoMad Cookbook  translates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes  and  cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known.  The NoMad Cookbook  promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything. DANIEL HUMM and WILL GUIDARA are the proprietors of the three-Michelin starred Eleven Madison Park and operate the restaurant at the NoMad Hotel in Manhattan. LEO ROBITSCHEK is an award-winning mixologist and bar director at the NoMad, which won the James Beard award for Outstanding Bar Program in 2014. WELCOME , dear reader, to The NoMad, or rather to its cookbook.  In the following pages we will welcome you as fully as we possibly can into our little world. We are going to tell you about our food, our cocktails, the wonderful people on our team, and some of the bumps in the road we encountered as we opened our hotel on the corner of Twenty-Eighth and Broadway.  It all started in early 2011, when Daniel and I were at DBGB debating whether or not we would order a second burger, and out of nowhere he said: “I think it should be the Rolling Stones.”  Sorry, I need to back up a bit. This all really started the first time we heard that Eleven Madison Park needed “a little more Miles Davis.” If you’ve read anything about our restaurants, you’ve probably heard this story before, but it’s important to tell it here again as it has had everything to do with everything that’s happened since. A few years earlier, in 2006, we were taking our first steps to evolve Eleven Madison Park (EMP) into the fine dining restaurant it is today. The “Miles” line came in our first review, during a very formative time—we were trying to find exactly what our new identity would be, craving language to help articulate the direction which we wanted to go. With this one line, a reviewer telling us she wished we had a little more Miles—we were given a gift. In the months that followed, we researched Miles obsessively and drafted a list of eleven words that were most commonly used to describe him, among them “fresh,” “cool,” “collaborative,” and “endless reinvention.” These became our mission statement, and guided us as we made the hundreds of changes over the course of our restaurant’s continuing evolution. See, some of our favorite restaurants are those that, once opened, are fully realized and will live forever without change. But EMP is not like that. It’s a project that we will never be done with, a concept that is always in motion. Still, in 2010, after four years of very focused attention, we realized it was time for us to begin the process of building our second restaurant. The prospect of another restaurant is so exciting, but scary as hell. Your second act can determine if you’re the next Rolling Stones or the next Vanilla Ice. We knew we wanted the new place to be more casual than EMP—its louder and looser sibling—but that was really all.  So we started looking for a space, figuring where we decided to build it would help identify what it was going to be. We looked all over the island of Manhattan, from Battery Park City to the Upper East Side. But nothing felt right, and everywhere we went, EMP felt so far away. We knew that we needed to maintain a significant presence at EMP, so our next restaurant needed to be close enough to allow for that. The last project we looked at before we discovered The NoMad was another hotel on Madison Avenue, and of everything we’d seen or considered, it was the one we were most excited about. We’d met with the ownership, we’d started to design the space, and we’d even spent quite a bit of time with a kitchen designer figuring out how we could tweak the existing kitchen to fulfill Daniel’s needs as a chef. But as it we came closer and closer to finalizing the deal, we realized that something just didn’t feel right—even today I can’t articulate what it was. So at the eleventh hour we walked away. It was a hard decision, though