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.