{"product_id":"the-four-horsemen-food-and-wine-for-good-times-from-the-brooklyn-restaurant","title":"The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNick Curtola\u003c\/b\u003e 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 nearly a decade. \u003cb\u003eGabe Ulla\u003c\/b\u003e is the co-author of Ignacio Mattos's debut cookbook \u003ci\u003eEstela\u003c\/i\u003e and David Chang's \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling memoir \u003ci\u003eEat a Peach\u003c\/i\u003e. His articles on food and culture have appeared in \u003ci\u003eWSJ Magazine\u003c\/i\u003e, \u003ci\u003eTown \u0026amp; Country\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eThe New Yorker\u003c\/i\u003e. \u003cb\u003eJustin Chearno\u003c\/b\u003e was the wine director of the Four Horsemen and a founding partner. 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. \u003cb\u003eJames Murphy\u003c\/b\u003e is the renowned musician, DJ, singer, songwriter, and record producer behind LCD Soundsystem and the founder of the Four Horsemen.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The menu at the Four Horsemen has never been a pretentious one, so it makes sense that chef Nick Curtola's recipes easily segue into the home kitchen. Yet this volume gives us something deeper, charting the history of the place--its founding, architectural plans, renovations, menu development--and conveying how hard, how \n\u003ci\u003einfinitely hard\u003c\/i\u003e, it can be to build and operate a restaurant of this caliber.\"-- \n\u003ci\u003e\u003cb\u003eEsquire\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The season's chicest cookbook.\"-- \n\u003ci\u003e\u003cb\u003eVanity Fair\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This is a great gift for a wine lover, a home cook looking to elevate their craft, or just an avid fan of LCD Soundsystem (one of the restaurant's co-owners is frontman James Murphy). It's a perfect addition to a cookbook shelf or a coffee table.\"-- \n\u003ci\u003e\u003cb\u003eHarper's Bazaar\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"There is on the edges of Williamsburg an extraordinary restaurant with delicious and heartfelt food, soulful and vibrant wines, and unparalleled hospitality. Now, we all have the keys to the kingdom: Cook and drink along to these pages, and The Four Horsemen is yours whenever you like.\"-- \n\u003ci\u003e\u003cb\u003ePASCALINE LEPELTIER, M.O.F. and Beverage Director of Chambers NYC\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The Four Horsemen is a restaurant that I daydream about all the way from Paris.\"-- \n\u003ci\u003e\u003cb\u003eIÑAKI AIZPITARTE, chef and founder of Le Chateaubriand\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The magic of The Four Horsemen is that it's a place that rewires your brain. It banishes all puritanical suspicions you may have of the pleasures of life and sets you on a new and brighter path. So much of that magic is here in these pages, these recipes, this wine. Come Horsemen yourself and be free.\"-- \n\u003ci\u003e\u003cb\u003eGARRETT OLIVER, brewmaster of the Brooklyn Brewery, the author of The Brewmaster's Table, and the ed\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"\u003c\/b\u003eInside The Four Horsemen's 700 square feet is everything I love about living in New York City. This is more than a cookbook--though it is masterfully that. Chef Nick Curtola has written a book that is as personal, unpretentious, and amazing as the restaurant.\"-- \n\u003ci\u003e\u003cb\u003eJEREMY STRONG, actor\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I adore this beautiful book because it reflects the unique intuitive qualities of my favorite Brooklyn watering hole--warmth, ease, beauty, kindness, community. And of course, the most divine food and wine ever.\"-- \n\u003ci\u003e\u003cb\u003eKIM HASTREITER, co-founder, Paper\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e2025 IACP AWARD WINNER, CHEFS \u0026amp; RESTAURANTS\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe 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.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eMuch like the irresistibly warm restaurant that inspires it, \u003ci\u003eThe Four Horsemen: Food and Wine for Good Times\u003cb\u003e \u003c\/b\u003e\u003c\/i\u003eis about more than just amazing food.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eEven 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, \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eNew York Times\u003c\/i\u003e 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.\"\u003c\/p\u003e\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\u003cp\u003eThroughout, 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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFilled with charming and mouthwatering photos and illustrations\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Curtola, Nick\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-10-22\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Seasonal|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Beverages|Alcoholic - Wine|Cooking|Courses \u0026amp; Dishes|General|Cooking|Regional \u0026amp; Cultural|Italian\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419760174\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781419760174\u003c\/p\u003e","brand":"Harry N. 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