wd~50
Regular price
€62.99
2021
50-100
a
A01=Peter Meehan
A01=Wylie Dufresne
advice
Age Group_Uncategorized
Age Group_Uncategorized
aid
air
america
anthony cookbook
appetizer
appliance
Author_Peter Meehan
Author_Wylie Dufresne
automatic-update
baking
based
basic
beautiful
best
beyond body cookbook
board
bourdain
bourdain cookbook
bulk
camp
camping
camping cookbook
cast
Category1=Non-Fiction
Category=NHTB
Category=WB
Category=WBA
Category=WBB
Category=WBH
Category=WBK
Category=WBN
Category=WBR
Category=WBS
Category=WBSB
Category=WJX
catering
celebrity
charcuterie
cheese
chef
chef andres cookbook
chicken
clean
clean eating cookbook
clinton street
coffee
comfort
cook
cook book
cook books
cookbook
cookbook+jose+andres
cookbooks
cookbooks kindle epub pdf
cooker
cooking
cooking book
cooking books
cooking food
cooking gifts
COP=United States
courses
craft
critic
crock
culinary
culinary books
culture
day
decoration
deep
deliver
Delivery_Delivery within 10-20 working days
diet
dinner
dish
easy
easy healthy cookbook
eating
eggs benedict
el bulli cookbook
entertain
entertaining
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=2
eq_nobargain
eq_non-fiction
equipment
eric ripert cookbook
essays
fabulous
famous
fancy
farm
favorites
fire
five
food
food books
foodie
foodie gifts
foraging
foraging book
four
french
frier
fry
fryer
frying
gadget
gadgets
game
garnish
get
gift
gifts for foodies
gourmet
grandma
grandmother
grilling utensils
gross
hardest recipes
harvest
have
healthy
healthy cookbooks
her
holiday
home
hostess
hosting
how do you make wylie dufresne recipes
idea
ingredients
instant
iron
jose andres cookbooks
kenji cookbook
keto foodies cookbook
kitchen
kitchen confidential
Language_English
learning
marco pierre white cookbook
master
method
michelin
michelin cookbook
michelin star cookbooks
michelin starred
michelin starredcookbook
microwave
molecular gastronomy
molecular gastronomy book
molecular gastronomy cookbook
molecular gastronomy foam
molecular gastronomy techniques
molecular gastronomy techniquesplant based cookbook
mom
nancy silverton cook books
nancy silverton cookbooks
narrative
new york cookbook
nigella lawson cookbooks
north american
outdoor
PA=Available
party
plant
plant based cookbook
platter
pot
presentation
Price_€50 to €100
professional
professional chef book
professional cookbooks for chefs
professional cooking book
PS=Active
raw
raw food
raw food cookbooks
raw vegan
recipe
recipe book
recipe for air fryer
restaurant
rice
samin nosrat cookbook
seasonal
setting
skewer
softlaunch
special
star
steve deucy cookbook
stove
stovetop
table
tasty
teaching
technique
together
tool
tools
top
usa
vegan
vegetable
wd 50
wd 50 restaurant
wd 50cookbook
white house cookbook
wok
wood
writing
writings
wyle dufresne restaurant
wylie dufresne
wylie dufresne book
wylie dufresne cookbook
wylie dufresne cookbookcookbook
wylie dufresne eggs benedict
wylie dufresne recipes
Product details
- ISBN 9780062318534
- Weight: 2302g
- Dimensions: 238 x 289mm
- Publication Date: 14 Dec 2017
- Publisher: HarperCollins Publishers Inc
- Publication City/Country: US
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
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.
Wylie Dufresne was the chef at the celebrated 71 Clinton Fresh Food, and then at the groundbreaking restaurant, wd~50, where he earned countless accolades including a Michelin star and a James Beard Award for Best Chef: New York. He was recently inducted into the James Beard Foundation’s list of “Who’s Who of Food and 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 cofounded and edited Lucky Peach, an award-winning food magazine that lived until it was six. He has cowritten books with chefs, and has written about eating things in books, magazines, and newspapers, including the New York Times.
