wd~50: The Cookbook
Oct 2017 · HarperCollins
Ebook
347
Pages
family_home
Eligible
info
reportRatings and reviews aren’t verified Learn More
About this ebook
“Rock star of the kitchen” chef Dufresne’s first cookbook, featuring the story of his pioneering restaurant and its famous dishes (Publishers Weekly).
When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. James Bear Award–winning mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs with his 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 explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurant—one that was so distinctive that upon its closing in 2014, New York Times critic Pete Wells was inspired to compare it to the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is an essential piece of culinary memorabilia.
When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. James Bear Award–winning mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs with his 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 explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurant—one that was so distinctive that upon its closing in 2014, New York Times critic Pete Wells was inspired to compare it to the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is an essential piece of culinary memorabilia.
About the author
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.
Rate this ebook
Tell us what you think.
Reading information
Smartphones and tablets
Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.
Laptops and computers
You can listen to audiobooks purchased on Google Play using your computer's web browser.
eReaders and other devices
To read on e-ink devices like Kobo eReaders, you'll need to download a file and transfer it to your device. Follow the detailed Help Center instructions to transfer the files to supported eReaders.
