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A Very Serious Cookbook: Contra Wildair

Idioma Inglés

por Jeremiah Stone and Fabián von Hauske
A Very Serious Cookbook: Contra Wildair
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Editorial: Phaidon
ISBN: 9780714876023
Fecha de la edición: 2018
Edición pais: Inglaterra
Idiomas:
Encuadernación: Cartoné
Dimensiones: 20,50 cm x 27 cm
Nº Pág.: 256

Materias:
NOVEDAD!!
OFERTA!!

antes:
45,00 €
ahora: 42,75 €

[Disponible]


Resumen del libro

Captures two rising stars at the perfect point in their ascendance - and celebrates their unique collaborative approach
 
 
Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others
 
 
A foreword by US comedian and wine lover Eric Wareheim
 
 
70 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest-chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry
 
 
Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life
 
 
The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair.
 
This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality.
 
A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life.
 
Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.


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