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Wd~50 : The Cookbook by Peter Meehan and Wylie Dufresne (2017, Hardcover)
US $38.99
ApproximatelyS$ 50.56
or Best Offer
Condition:
“Ex) Library copy. Typical library stampings, stickers and markings.”
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Shipping:
US $7.47 (approx S$ 9.69) USPS Media MailTM.
Located in: Hubbard, Ohio, United States
Delivery:
Estimated between Wed, 3 Dec and Mon, 8 Dec to 94104
Returns:
No returns accepted.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
About this item
Seller assumes all responsibility for this listing.
eBay item number:317473211572
Item specifics
- Condition
- Acceptable
- Seller Notes
- “Ex) Library copy. Typical library stampings, stickers and markings.”
- ISBN
- 9780062318534
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0062318535
ISBN-13
9780062318534
eBay Product ID (ePID)
234906494
Product Key Features
Book Title
Wd~50 : the Cookbook
Number of Pages
352 Pages
Language
English
Publication Year
2017
Topic
Methods / Gourmet, Food, Lodging & Transportation / Restaurants, Regional & Ethnic / American / General, Methods / Professional, Essays & Narratives
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
78.8 Oz
Item Length
12 in
Item Width
9.8 in
Additional Product Features
Intended Audience
Trade
Reviews
"Dufresne himself is a rock star of the kitchen, and his recipes here are clever and inspirational." -- Publishers Weekly (starred review), Dufresne himself is a rock star of the kitchen, and his recipes here are clever and inspirational.
Dewey Edition
23
Dewey Decimal
641.5
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., 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., The first cookbook from groundbreaking chef Wylie Dufresne-the story of wd50, his pioneering restaurant on Manhattan's Lower East Side, and the dishes that made it famous When it opened in 2003, wd50 was New York's most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs with his 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, wd50 explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurant-one that was so distinctive that upon its closing in 2014, New York Times critic Pete Wells was inspired to compare it to 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, wd50 is an essential piece of culinary memorabilia.
LC Classification Number
TX714
Item description from the seller
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