Staff Pick
This is a Coffee Table Cookbook. Notice all the caps I used there? It's because this cookbook is fancy-pants! From Anthony Bourdain’s imprint, cutting-edge chef Wylie Dufresne has written one gorgeous cookbook. It is a love letter to the NYC restaurant, WD-50 (now closed), and an inspiration for dramatic kitchen creations. While perfect for people who like to be bold in their kitchens, for me, WD-50 is more about techniques and styles that I can incorporate into more mundane cooking. I may not make the entire recipe of Scrambled Egg Ravioli, Charred Avocado, and Kindai Kampahi, but I’m all over the Scrambled Egg Cube that is a part of this dish. (Square scrambled eggs, awesome!) The plating and photography are amazing. WD-50 is for the home chef who likes to dream big. Recommended By Tracey T., Powells.com
Synopses & Reviews
Synopsis
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.