wd~50: The Cookbook

by Wylie Dufresne, Peter Meehan

Overview

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. 

Product Details

ISBN-13:	9780062318534
Publisher:	HarperCollins
Publication date:	10/17/2017
Pages:	352
Sales rank:	469,208
Product dimensions:	9.80(w) x 11.90(h) x 1.40(d)

About the Author

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.

Editorial Reviews

★ 10/02/2017
In 2003 on New York City’s Lower East Side, Dufresne opened WD-50, where he transformed ingredients in astonishing ways. This landmark book is a love letter to that paradise lost, and Dufresne’s lack of pretension makes it relatable, despite the fact that few home cooks will be able to recreate its multicomponent dishes (and many others will flinch at the book’s price). Visual puns abound, as with “fried eggs” with yolks made of carrot juice contained in a locust bean and carrageenan membrane, ice cream shaped to look like everything bagels and served with cream cheese combined with methylcellulose and then dehydrated, and faux tartlets with soft tahini gel rings in place of crisp crusts. Dufresne charmingly plays gastronomic Encyclopedia Brown as he explores the challenge of deep-fried mayonnaise, the wonders of “meat glue,” and his rationale for relaxing his no-salad rule and making one (albeit in the form of an endive leaf dipped in whipped vinaigrette and charred with a blowtorch) for “Lou effing Reed, the coolest person who was ever going to come for dinner.” Dufresne himself is a rock star of the kitchen, and his recipes here are clever and inspirational. (Oct.)

Publishers Weekly

Dufresne himself is a rock star of the kitchen, and his recipes here are clever and inspirational.” — Publishers Weekly (starred review)

From the Publisher