Humm and Guidara are, respectively, the executive chef and the general manager of the four-star restaurant Eleven Madison Park, located in the historic Metropolitan Life Building in Manhattan. The recipes are arranged by season—e.g., Veal Glazed Sweetbreads with Smoked Potatoes, Chestnuts, and White Truffles for autumn and Suckling Pig Belly with Peas, Mint and Lettuce for spring. In addition to entrées, there are recipes for hors d'oeuvres, desserts, pickles, granolas, and . Readers are introduced to cooking and the use of liquid nitrogen for quick freezing .The adventurous cook may try the recipes, but the authors warn that they require a well-equipped kitchen in addition to time, commitment, and persistence. A distinctive feature is a 24-hour time line of a day in the life of the restaurant, plus floor plans of the dining room and kitchen with job descriptions and location of the staff from maître d' and executive sous chef to florist and porter. Rather than a cookbook, this is more like a work of photographic art that beautifully displays epicurean creations. Recommended for culinary collections in academic and large public libraries or for individuals who dream about making culinary works of art. [See Prepub Alert, 5/16/11.]—Christine E. Bulson, formerly with SUNY Oneonta Lib.