The much-anticipated cookbook from the Michelin-starred Brooklyn restaurant from chef Nick Curtola, LCD Soundsystem's James Murphy, and James Beard Award-winning natural wine pioneer Justin Chearno
Chef Nick Curtola cooks food that has a way of making you wonder, How can something that looks so simple be so good? Who knew that a salad could bring this much joy? Why can't I stop thinking about a bowl of beans? In his debut cookbook, Curtola is more than happy to explain, drawing on the lessons of a career steeped in the cuisines of Italy, England, and Northern California--influences he has made his own working in the tiny kitchen at one of the world's most beloved dining destinations: The Four Horsemen.But much like the irresistibly warm restaurant that inspires it, The Four Horsemen is about more than just the food. It's about the table and the people gathered around it, the stories they're telling, and what they're drinking while they do. Enter James Beard Award-winning natural wine pioneer Justin Chearno and his fellow Four Horsemen cofounders Randy Moon, James Murphy, and Christina Topsøe, creating recipes like:
Cacio e Pepe Fries
Burrata with Thinly Sliced Speck and Grilled Peaches
Celery Salad with Toasted Walnuts, Medjool Dates, and Piave Vecchio Cheese
Beef Short Ribs with Long-Cooked Romano Beans and Horseradish
