WYLIE DUFRESNE'S FIRST EVER COOKBOOK IS AN ODE TO WD-50
Fans of Wylie Dufresne lamenting the shuttering of his groundbreaking wd~50 restaurant will finally be awarded the chance to re-live the excitement and artistry behind the iconic New York institution in the famous American chef's long awaited debut cookbook.
Due out in October, wd~50 The Cookbook, co-authored by Peter Meehan, pays testament to the pioneering restaurant on Lower East Side, featuring the unique stories behind it alongside the incredible dishes which were instrumental in putting it on the culinary map.
Food lovers will get the chance to drool over Wylie’s iconic creations in stunning photos, recreate his dishes and enjoy stories recounted from the last days of the restaurant, serving as a reminder of a moment in time in New York's evolving food culture.
A look inside:
A restaurant that was so distinct it famously inspired New York Times critic Pete Wells to compare its closing after 11 years to that of the music venue CBGB, “with way nicer bathrooms."
These days Dufresne is playing with donuts at downtown Brooklyn shop Du's - find out more hereabout how he's applying molecular gastronomy to donuts.
Can't wait? Try out these Dufresne recipes in the meantime, for crab roll, salt 'n vinegar chips, celery mayonnaise or langoustine and popcorn.
http://bit.ly/2vEaeKg
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