Wylie Dufresne,Peter Meehan
wd~50: The Cookbook
wd~50: The Cookbook
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- More about wd~50: The Cookbook
Wylie Dufresne, the chef behind wd~50, one of New York's most groundbreaking restaurants, has released a cookbook that captures the spirit and cuisine of the restaurant. The book includes stunning photography, detailed recipes, and stories from the restaurant's final days.
\n Format: Hardback
\n Length: 352 pages
\n Publication date: 14 December 2017
\n Publisher: HarperCollins Publishers Inc
\n
When wd~50 first opened its doors in 2003, it was a culinary revolution in New York City. The brainchild of renowned chef Wylie Dufresne, the restaurant was a pioneer in the industry, pushing the boundaries of what was possible in the kitchen. With a focus on science, art, and classic American cuisine, wd~50 introduced a new wave of experimental and free-spirited chefs to the city. The menu was a masterpiece of creativity, featuring dishes like "Oyster and Pear Salad with Blood Orange Vinaigrette" and "Foie Gras with Apple and Cranberry Chutney."
But wd~50 was more than just a restaurant; it was a cultural phenomenon. The restaurant's unique atmosphere and design, inspired by the Lower East Side's history, made it a destination for food lovers from all over the world. It was even compared to the legendary music venue CBGB, with its own distinct character and charm.
Unfortunately, wd~50 closed its doors in 2014, but its legacy lives on. This cookbook, written by Dufresne and photographer Andrew Friedman, is a beautiful tribute to the restaurant and its unforgettable dishes. With stunning photography and detailed recipes, readers can recreate the magic of wd~50 in their own kitchens. Whether you are a fan of Wylie, a food lover, or an industry insider, this book is a must-have for anyone who wants to relive the excitement and artistry of wd~50.
\n Weight: 2220g\n
Dimension: 255 x 308 x 38 (mm)\n
ISBN-13: 9780062318534\n \n
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