wd~50: The Cookbook — SIGNED PREORDER

Wylie Dufresne

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$75.00

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ISBN-13: 102417-1
Hardcover

The first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s wd~50 and the dishes that made it famous.

About the Book:

When it opened in 2003, wd~50 was New York’s most innovative and cutting edge fine dining restaurant. Called “a landmark for modernist cooking and one of the most influential restaurants in the world” by the New York Times, it was known for innovative dishes like aerated foie gras puffs and fried mayonnaise. Wd~50’s mastermind Wylie Dufresne ushered in a new generation of experimental and free spirited chefs with his own wildly unique approach to cooking, influenced by molecular gastronomy, cubist art, and the humblest of American classics like bagels and lox.

Now, Dufresne has teamed up with Peter Meehan to bring us wd~50: The Cookbook (An Anthony Bourdain Book/Ecco), a cookbook that doubles as a behind-the-scenes director’s cut of the story of a singular, pioneering restaurant. wd~50 is a glimpse into a particular moment in New York City food culture, a time encapsulated by Dufresne’s enormously influential work at this iconic American institution. New York Times restaurant critic Pete Wells wrote on the occasion of its closing in 2014 that, “In the future we’re going to realize wd~50 was the CBGB of this era, with way nicer bathrooms.” With never-before-seen photos of the iconic wd~50 kitchen and the last days of the restaurant in service, this book will be a collectible piece of culinary memorabilia as well as an inside look into some of wd~50’s most notorious creations.



About the Authors:

Wylie Dufresne was the chef at the celebrated 71 Clinton Fresh Food, and then at his own groundbreaking restaurant, wd~50, earning countless accolades including a James Beard Award for Best Chef, New York, and a Michelin star, until its closing. He was recently inducted into the James Beard Foundation’s distinguished list of “Who’s Who of Food & 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 co-founded and edited Lucky Peach, a celebrated if doomed food magazine that lived until it was six. He has written books with chefs and by himself and gotten paid to write about eating things for magazines and newspapers including the New York Times.

Hardcover: 352 pages
Publisher: Anthony Bourdain/Ecco; Slp edition (October 17, 2017)
Language: English
ISBN-10: 0062318535
ISBN-13: 978-0062318534