{"product_id":"9780062318534","title":"wd~50: The Cookbook","description":"\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eAuthor\/Contributor(s):\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eDufresne, Wylie; Meehan, Peter\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAnthony Bourdain\/Ecco\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10\/17\/2017\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eBinding:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eHardcover\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"\"\u003e\u003cstrong\u003eCondition:\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd style=\"\"\u003eNEW\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cp\u003e\u003cstrong\u003eThe 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\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003eWhen 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. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eA cookbook that doubles as a time capsule, \u003cem\u003ewd~50\u003c\/em\u003e is a glimpse into a particular moment in New York City food culture, embodied by a restaurant so distinct it inspired \u003cem\u003eNew York Times \u003c\/em\u003ecritic 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, \u003cem\u003ewd~50\u003c\/em\u003e 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. \u003c\/p\u003e","brand":"Anthony Bourdain\/Ecco","offers":[{"title":"Default Title","offer_id":46791397769471,"sku":"9780062318534","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0452\/0886\/2873\/files\/9780062318534_s600x595.jpg?v=1780330067","url":"https:\/\/massivebookshop.com\/de\/products\/9780062318534","provider":"MASSIVE BOOKSHOP","version":"1.0","type":"link"}