wd~50
The Cookbook
$167.79
- Hardcover
352 pages
- Release Date
22 October 2017
Summary
When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese.
A cookbook that doubles as a time capsule, wd~50 is a glimpse into a particular moment in New York City food culture, embodied by a restaurant…
Book Details
| ISBN-13: | 9780062318534 |
|---|---|
| ISBN-10: | 0062318535 |
| Author: | Wylie Dufresne, Peter Meehan |
| Publisher: | HarperCollins Publishers Inc |
| Imprint: | ECCO Press |
| Format: | Hardcover |
| Number of Pages: | 352 |
| Release Date: | 22 October 2017 |
| Weight: | 2.30kg |
| Dimensions: | 289mm x 238mm x 28mm |
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What They're Saying
Critics Review
“Dufresne himself is a rock star of the kitchen, and his recipes here are clever and inspirational.” – Publishers Weekly (starred review)
“Dufresne himself is a rock star of the kitchen, and his recipes here are clever and inspirational.” — Publishers Weekly (starred review)
About The Author
Wylie Dufresne
Wylie Dufresne was the chef at the celebrated 71 Clinton Fresh Food, and then at the groundbreaking restaurant, wd~50, where he earned countless accolades including a Michelin star and a James Beard Award for Best Chef: New York. He was recently inducted into the James Beard Foundation’s list of “Who’s Who of Food and Beverage in America.” Dufresne has appeared on multiple Bravo and Food Network series and has been parodied on both Saturday Night Live and The Simpsons.
Peter Meehan cofounded and edited Lucky Peach, an award-winning food magazine that lived until it was six. He has cowritten books with chefs, and has written about eating things in books, magazines, and newspapers, including the New York Times.
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