Overview

In his debut cookbook, Nick Curtola teaches home cooks how to take their cooking from mundane to transcendent by offering not a trick nor a hack but a hard-earned lesson gleaned from decades of trial and error in the kitchen. In his signature Italian-by-way-of-Northern California groove, Curtola shares 100 recipes, all touched with his signature approach to simplicity and seasonality. Recipes include: beef short ribs tenderized in a creamy-sweet shio koji marinade that adds sweetness and umami; a simple salad of sliced mandarin oranges with toasted sesame oil but with chopped cilantro stems added (yes, just the stems.); and carbonara, which, meanwhile, incorporates the Italian fish sauce colatura—once you have a bottle on hand, all it takes is a few drops to add stunning depth to a classic dish.

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9781419760174

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Reviews

“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.” * GARRETT OLIVER, brewmaster of the Brooklyn Brewery, the author of The Brewmaster's Table, and the ed * “Inside 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.” * JEREMY STRONG, actor * “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.” * PASCALINE LEPELTIER, M.O.F. and Beverage Director of Chambers NYC * ""The Four Horsemen is a restaurant that I daydream about all the way from Paris.” * IÑAKI AIZPITARTE, chef and founder of Le Chateaubriand * “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.” * KIM HASTREITER, co-founder, Paper *

Author Information

Nick Curtola 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 the last seven years. Gabe Ulla is the co-author of Ignacio Mattos’s debut cookbook Estela and David Chang’s New York Times–bestselling memoir Eat a Peach. His articles on food and culture have appeared in WSJ Magazine, Town & Country, Saveur, and The New Yorker. Justin Chearno is the wine director of the Four Horsemen. 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. James Murphy is the renowned musician, DJ, singer, songwriter, and record producer behind LCD Soundsystem and the founder of the Four Horsemen.

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