9780714876023: A Very Serious Cookbook: Contra Wildair
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| SKU | 9780714876023 |
|---|---|
| Title | A Very Serious Cookbook: Contra Wildair |
| Author Description | Jeremiah Stone and Fabián von Hauske with Alison Roman |
| Uri | store/food-cook/a-very-serious-cookbook-contra-wildair-9780714876023/ |
| Web Author Description | Chefs Jeremiah Stone and Fabián von Hauske, both graduates of The French Culinary Institute (now International Culinary Center), opened Contra in 2013 and Wildair in 2015. They were named Food & Wine Best New Chefs and honored in '30 Under 30' by Zagat and Forbes. Alison Roman is a writer, cook, and the author of the cookbook Dining In. |
| webLongDescription | 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. |
| Binding | Hardback |
| Size | Size: 270 x 205 mm (10 5/8 x 8 1/8 in) |
| Pages | Pages: 256 |
| Illustrations | 110 |
JSON Data
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They were named \u003cem\u003eFood \u0026amp; Wine\u003c/em\u003e Best New Chefs and honored in '30 Under 30' by Zagat and Forbes.\u003c/p\u003e\u003cp\u003eAlison Roman is a writer, cook, and the author of the cookbook \u003cem\u003eDining In\u003c/em\u003e.\u003c/p\u003e","webDescription":"","webKeywords":"","webLongDescription":"\u003cp\u003e\u003cstrong\u003eThe first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabi\u0026#225;n von Hauske of Contra and Wildair.\u003c/strong\u003e\u003c/p\u003e\u003cp\u003eThis 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.\u003c/p\u003e\u003cp\u003e\u003cem\u003eA Very Serious Cookbook: Contra Wildair\u003c/em\u003e 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.\u003c/p\u003e\u003cp\u003eContra and Wildair have received several Best New Restaurant nods and major acclaim from the \u003cem\u003eNew York Times\u003c/em\u003e, \u003cem\u003eSaveur\u003c/em\u003e, \u003cem\u003eBon App\u0026#233;tit\u003c/em\u003e, and Eater, among many others.\u003c/p\u003e","webReviews":"\u003cp\u003e\u0026quot;A witty and entertaining memento from two stellar restaurants.\u0026quot;\u0026#8212;\u003cem\u003eFood \u0026amp; Wine\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;There's more than just recipes on offer here: the book is full of wit and stories that'll satisfy you just as much as the food.\u0026quot;\u0026#8212;\u003cem\u003eEpicurious\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;A fun peek behind the curtain of two of the country's foremost purveyors of new romanticism.\u0026quot;\u0026#8212;\u003cem\u003eEater\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;Learn more about the friendship between the two chefs in this playful cookbook... Good for ambitious home cooks who care about plating, and appreciate more than just recipes in a cookbook.\u0026quot;\u0026#8212;\u003cem\u003eam New York Online\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;A playful look at their food, which has a minimalistic aesthetic that belies the craft and thought behind their delicious dishes from their pommes darphin with uni to their lavender ice cream with strawberries.\u0026quot;\u0026#8212;\u003cem\u003eRobb Report\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;Great restaurants need a cookbook-cum-greatest-hits record and \u003cem\u003eA Very Serious Cookbook\u003c/em\u003e is that for chefs Jeremiah Stone and Fabian von Hauske.\u0026quot;\u0026#8212;\u003cem\u003eGrub Street\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;The book is subversive and fun, a conversational, charmingly bickering account of the chefs' evolution as cooks and business partners... It's one of the rare restaurant cookbooks worth reading all the way through.\u0026quot;\u0026#8212;\u003cem\u003eThe New Yorker Food Newsletter\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;The story of New York hot spots Contra and Wildair cleverly weaves recipes into its touching, hilarious narrative.\u0026quot;\u0026#8212;\u003cem\u003eWSJ Magazine\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;\u003cem\u003eA Very Serious Cookbook\u003c/em\u003e is not so serious. But it is a diary of sorts of a pair of New York's best restaurants, where natural wine, friendship, and innovative recipes reign. You'll laugh, you'll reminisce about all the damn good meals you've prepared in your life, and you'll be inspired.\u0026quot;\u0026#8212;\u003cem\u003eEsquire Online\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;Jeremiah Stone and Fabian von Hauske hit list of recipes from their restaurants.\u0026quot;\u0026#8212;\u003cem\u003eHealthyish\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;There is an incredible amount of knowledge and talent in this book, written by two guys who love experimenting and finding new ways with affordable sustainable food... If you want to push boundaries in your own kitchen, this is the book for you.\u0026quot;\u0026#8212;\u003cem\u003eThe Sunday Times (Ireland)\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;A light-hearted look into their cooking, with playful banter and personal anecdotes from the chefs.\u0026quot;\u0026#8212;\u003cem\u003eTASTE podcast\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;The of-the-moment cookbook... Offers a glimpse into how chefs Jeremiah Stone and Fabian von Hauske execute the casually elegant dishes at Contra and Wildair - and convinces readers that just maybe they can do it, too.\u0026quot;\u0026#8212;\u003cem\u003eEater\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;A cookbook filled with eigthyfive futuristic recipes... The book's distinctively witty style discusses the passions and creative process of two of the most innovative chefs at this present moment, Jeremiah Stone and Fabian von Hauske... Take a look into the marvellously wonderful creations they have conjured up.\u0026quot;\u0026#8212;\u003cem\u003eThe Essential Journal\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;An irreverent book from some pretty serious young New York chefs.\u0026quot;\u0026#8212;\u003cem\u003eThe New York Times Book Review\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u0026quot;The chefs from New York City restaurants Contra and Wildair pair good ingredients with radical (but doable!) techniques. The restaurant-quality dishes that look like modern art on the plate-like radishes with seaweed butter, sumac crackers, and popcorn mousse-are remarkably easy to follow for adventurous home cooks.\u0026quot;\u0026#8212;\u003cem\u003eRachael Ray Every Day\u003c/em\u003e\u003c/p\u003e","webShortDescription":"\u003cp\u003e\u003cstrong\u003eThe first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabi\u0026#225;n von Hauske of Contra and Wildair\u003c/strong\u003e\u003c/p\u003e\n"}