Four Horsemen Food and Wine for Good Times from the Brooklyn Restaurant

The Four Horsemen

Food and Wine for Good Times from the Brooklyn Restaurant

By Nick Curtola
Co-writer Gabe Ulla and James Murphy
Contribution by Justin Chearno


Price: $40.00

  • Publication Date: October 31, 2023
  • Imprint: Abrams Books
  • Trim Size: 8 x 10
  • ISBN: 9781419760174
  • Page Count: 336
  • Illustrations: 150 photographs and illustrations
  • Rights: World/All

The much-anticipated cookbook from Brooklyn’s coolest and most influential Michelin-starred restaurant

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.

And to make sure readers can drink as well at home as they can in the restaurant, Four Horsemen cofounder Justin Chearno provides an uncommonly unpretentious overview of the knowledge that’s made him one of the country’s most influential figures in wine. The Four Horsemen’s serious emphasis on maximizing pleasure shines through on each page, and with Curtola’s simple kitchen techniques and Chearno’s killer wine advice, Dinner with the Four Hoursemen will transform any home cook’s dining room into a high-class restaurant experience.

About the author

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.