Fans of Wylie Dufresne lamenting the shuttering of his 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 restaurant on Lower East Side, featuring the unique stories behind the pioneering place 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 here about how he's applying molecular gastronomy to donuts.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.