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Wd~50 : The Cookbook by Peter Meehan and Wylie Dufresne (2017, Hardcover)
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- Buy It NowWD~50 : The Cookbook, Hardcover by Dufresne, Wylie; Meehan, Peter; Medsker, E...
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About this product
Product Identifiers
PublisherHarperCollins
ISBN-100062318535
ISBN-139780062318534
eBay Product ID (ePID)234906494
Product Key Features
Book TitleWd~50 : the Cookbook
Number of Pages352 Pages
LanguageEnglish
Publication Year2017
TopicMethods / Gourmet, Food, Lodging & Transportation / Restaurants, Regional & Ethnic / American / General, Methods / Professional, Essays & Narratives
GenreTravel, Cooking
AuthorPeter Meehan, Wylie Dufresne
FormatHardcover
Dimensions
Item Height1.4 in
Item Weight78.8 Oz
Item Length12 in
Item Width9.8 in
Additional Product Features
Intended AudienceTrade
Reviews"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.
Dewey Edition23
Dewey Decimal641.5
SynopsisThe 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 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 so distinct it inspired New York Times critic Pete Wells to compare its closing in 2014 to that of 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 a collectible piece of culinary memorabilia. Fans of Wylie, food lovers, and industry insiders who have been waiting for a chance to relive the excitement and artistry of wd 50 can finally do just that., 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 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 so distinct it inspired New York Times critic Pete Wells to compare its closing in 2014 to that of 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 a collectible piece of culinary memorabilia. Fans of Wylie, food lovers, and industry insiders who have been waiting for a chance to relive the excitement and artistry of wd~50 can finally do just that., The first cookbook from groundbreaking chef Wylie Dufresne-the story of wd50, his pioneering restaurant on Manhattan's Lower East Side, and the dishes that made it famous When it opened in 2003, wd50 was New York's most innovative, cutting-edge restaurant. 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, wd50 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, wd50 is an essential piece of culinary memorabilia.
LC Classification NumberTX714
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Ratings and Reviews
Most relevant reviews
- Feb 09, 2021
Great book from a wonderful Chef
Verified purchase: YesCondition: New
- Jul 17, 2018
Thanks
Great productVerified purchase: YesCondition: Pre-owned
