WD 50 : the cookbook / Wylie Dufresne with Peter Meehan ; photography by Eric Medsker.

By:

Dufresne, Wylie

Material type: Text

TextPublisher: New York, NY : Ecco, and imprint of HarperCollinsPublishers, [2017]Edition: First editionDescription: 343 pages : illustrations (chiefly color) ; 30 cmISBN:

9780062318534
0062318535

Other title:

WD fifty

Subject(s):

Genre/Form:

Cookbooks.

DDC classification:

641.514 DUF

Summary: The first cookbook from one of the world?s most groundbreaking chefs and a pioneering restaurant on the Lower East Sidet̄he 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.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Reference	TUS: Midlands, Main Library Peter Burns Collection	641.514 DUF (Browse shelf(Opens below))	Available		225448

"An Anthony Bourdain book."

Donated by the family of Peter Burns

Includes index.

The first cookbook from one of the world?s most groundbreaking chefs and a pioneering restaurant on the Lower East Sidet̄he 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.