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Peter Meehan
wd50
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4366530wd50https://www.gandhi.com.mx/wd50-9780062318541/phttps://gandhi.vtexassets.com/arquivos/ids/200541/0cbdfcd6-10c3-4b30-a77c-ebac8c8bf48f.jpg?v=638675148048100000351487MXNHarperCollinsInStock/Ebooks/<p><strong>Rock star of the kitchen chef Dufresnes first cookbook, featuring the story of his pioneering restaurant and its famous dishes (<em>Publishers Weekly</em>).</strong></p><p>When it opened in 2003, wd50 was New Yorks most innovative, cutting-edge restaurant. James Bear Awardwinning 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.</p><p>A cookbook that doubles as a time capsule, <em>wd50</em> explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurantone that was so distinctive that upon its closing in 2014, <em>New York Times</em> critic Pete Wells was inspired to compare it to the notorious music venue CBGB, with way nicer bathrooms. With gorgeous photography, detailed recipes explaining Wylies iconic creations, and stories from the last days of the restaurant, <em>wd50</em> is an essential piece of culinary memorabilia.</p>...1793557wd50351487https://www.gandhi.com.mx/wd50-9780062318541/phttps://gandhi.vtexassets.com/arquivos/ids/200541/0cbdfcd6-10c3-4b30-a77c-ebac8c8bf48f.jpg?v=638675148048100000InStockMXN99999DIEbook20179780062318541_W3siaWQiOiI2NDhiNDAwYy1kNGM2LTQ4NDQtOGEyOC1lOWI3MTY2YTFhMjMiLCJsaXN0UHJpY2UiOjQ4NywiZGlzY291bnQiOjEzNiwic2VsbGluZ1ByaWNlIjozNTEsImluY2x1ZGVzVGF4Ijp0cnVlLCJwcmljZVR5cGUiOiJXaG9sZXNhbGUiLCJjdXJyZW5jeSI6Ik1YTiIsImZyb20iOiIyMDI0LTA2LTA1VDIxOjAwOjAwWiIsInJlZ2lvbiI6Ik1YIiwiaXNQcmVvcmRlciI6ZmFsc2V9XQ==9780062318541_<p><strong>The first cookbook from groundbreaking chef Wylie Dufresnethe story of wd50, his pioneering restaurant on Manhattans Lower East Side, and the dishes that made it famous</strong></p><p>When it opened in 2003, wd50 was New Yorks 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.</p><p>A cookbook that doubles as a time capsule, <em>wd50</em> explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurantone that was so distinctive that upon its closing in 2014, <em>New York Times</em> critic Pete Wells was inspired to compare it to the notorious music venue CBGB, with way nicer bathrooms. With gorgeous photography, detailed recipes explaining Wylies iconic creations, and stories from the last days of the restaurant, <em>wd50</em> is an essential piece of culinary memorabilia.</p>...(*_*)9780062318541_<p><strong>Rock star of the kitchen chef Dufresnes first cookbook, featuring the story of his pioneering restaurant and its famous dishes (<em>Publishers Weekly</em>).</strong></p><p>When it opened in 2003, wd50 was New Yorks most innovative, cutting-edge restaurant. James Bear Awardwinning 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.</p><p>A cookbook that doubles as a time capsule, <em>wd50</em> explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurantone that was so distinctive that upon its closing in 2014, <em>New York Times</em> critic Pete Wells was inspired to compare it to the notorious music venue CBGB, with way nicer bathrooms. With gorgeous photography, detailed recipes explaining Wylies iconic creations, and stories from the last days of the restaurant, <em>wd50</em> is an essential piece of culinary memorabilia.</p>...9780062318541_HarperCollinslibro_electonico_9780062318541_9780062318541Peter MeehanInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/openroadmedia-epub-55305bb1-2d91-47a2-b756-4503585b6931.epub2017-10-17T00:00:00+00:00HarperCollins