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The first cookbook from one of the worldÃ¢ÂÂs most groundbreaking chefs and aÃÂ pioneering restaurant on the Lower East SideÃ¢ÂÂthe story of WylieÃÂ DufresneÃ¢ÂÂsÃÂ wd~50ÃÂ and the dishes that made it famous
When it opened in 2003, wd~50 was New YorkÃ¢ÂÂs most innovative,ÃÂ cutting-edgeÃÂ restaurant. Mastermind WylieÃÂ DufresneÃÂ ushered in a new generation of experimental and free-spirited chefs,ÃÂ and introducedÃÂ aÃÂ wildly unique approach to cooking, influenced byÃÂ science, art, and the humblest of classic foods like bagels and lox, and American cheese.ÃÂ
A cookbook that doubles as a time capsule,ÃÂ wd~50ÃÂ is a glimpse into a particular moment in New York City food culture, embodied byÃÂ a restaurantÃÂ so distinct it inspiredÃÂ New York TimesÃÂ critic Pete Wells to compare its closing in 2014 toÃÂ that of the notorious music venue CBGB, Ã¢ÂÂwith way nicer bathrooms.Ã¢ÂÂ With gorgeous photography, detailed recipes explaining WylieÃ¢ÂÂsÃÂ iconic creations, and stories from the last days of the restaurant,ÃÂ wd~50ÃÂ is a collectible piece of culinary memorabilia. Fans of Wylie,ÃÂ food lovers,ÃÂ and industryÃÂ insidersÃÂ who have been waiting for a chance to relive the excitement and artistry ofÃÂ wd~50 can finally do just that.ÃÂ
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