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wd~50: The Cookbook, by Peter Meehan
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The first cookbook from one of the world’s most groundbreaking chefs and a pioneering restaurant on the Lower East Side—the story of Wylie Dufresne’s wd~50 and the dishes that made it famous
When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs, and introduced a wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese.
A cookbook that doubles as a time capsule, wd~50 is a glimpse into a particular moment in New York City food culture, embodied by a restaurant so distinct it inspired New York Times critic Pete Wells to compare its closing in 2014 to that of the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is a collectible piece of culinary memorabilia. Fans of Wylie, food lovers, and industry insiders who have been waiting for a chance to relive the excitement and artistry of wd~50 can finally do just that.
Product details
Hardcover: 352 pages
Publisher: Anthony Bourdain/Ecco; Slp edition (October 17, 2017)
Language: English
ISBN-10: 0062318535
ISBN-13: 978-0062318534
Product Dimensions:
9.4 x 1.1 x 11.4 inches
Shipping Weight: 4.9 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
17 customer reviews
Amazon Best Sellers Rank:
#70,939 in Books (See Top 100 in Books)
Wylie Dufresne is like a mad scientist in the kitchen. His creativity knows no bounds and as you may have guessed, most of the recipes are very time consuming. They may require special equipment and special molecular gastronomy ingredients. For example, the hollandaise cube component of the eggs Benedict dish (the one that was featured on Mind of a Chef) itself uses 4 of these uncommon ingredients. These ingredients are available on Amazon, so they are not impossible to get. You can make these dishes as long as you are willing. For many of us familiar with Dufresne, we are just happy to have a book that inspires.Kaffir Lime Leaf ChurroThis was one of the few recipes that was very simple and didn't use any molecular gastronomy ingredients. Naturally, this had to be the first recipe for me to try out. It is very straight forward, but I was surprised at the amount of kaffir lime leaves (because they're pretty strong in flavor). I cut the recipe in half to make 6 churros. This called for 50g of lime leaves. This is like a salad. Salad should be a unit of measurement. This was like a salad of lime leaves for 6 churros. The flavor was good, albeit on the strong side. And there was a nice green tint to it on the inside.I wish there was a list of equipment next to the ingredients. I know that one should always read through the directions first, but it would just be nice to quickly know if I need a CVap oven or cryovac bag to make a certain dish. If you are thinking of getting the Kindle version, don't do it. It feels a little lacking somehow. I may return it and purchase the hardcover.
In progress. The overall presentation and photographs are beautiful. My problem is with the backbone of the any cook book, the recipes. Instructions lack the required precision, instruction and accuracy. The one that I tried, tongue with fried mayo turned out to be a failure. The tongue was good. However, I sous vided it instead of slow boil which gave a perfect texture. I followed everything else exactly. The red onion streusel is to be baked at 200° F. That just melts the fat and there is no baking. The result was a soft mess. Maybe it should be baked at 300° as in the same formula I found on the internet? Not acceptable and should be changed. The fried mayo was difficult. The recipe calls for the gellan gum to be sheard in a blender with the cold milk. What is shear? I could not find an acceptable definition on my internet search. Is it a high speed blender or a regular home blender? How long is it blended. Should it be foamy and thick, or just mixed through. Do I cook the milk mixture to 194° when it is fully hydrated, or boiling at 212°? Only once did the milk mixture become pasty at 122° as written. Is this the result of different times/methods of blending? All were done at high heat. My emulsion worked 1 our of 4 times. Twice it literally failed by slowly adding the last 20 grams of oil. Maybe it needs 475 grams instead of 500 grams? Also, is the mayo, which is to be transferred to a half sheet pan, to remain whole and thick, or is it to be spread across the pan. The mayo must be cut into cubes and thinly spread on a half sheet pan is illogical. Again, the recipe lacks specific details. Do I put an entire layer think layer into the half sheet pan, or leave it an inch thick? The tomato molasses worked nicely, but I did substitute whole canned instead of fresh because it is difficult to find acceptable tomatoes in the early spring on the East Coast. Tastes great in omelets as well with a touch of bail. I love the ideas of the book and the creativity. However, for recipes involving modernist techniques beyond the scope of a home kitchen, precision and explanation is essential or failure will happen. Needs better editing and attention to written detail. Very disappointed in the execution with the recipe that I tried.
I bought the book as a gift for adventurous family member. They loved it. And, they actually are going to try some of the recipes! (They already have a sous-vide...). Am going to visit them next weekend. I'm betting they actually make something from the book. While most people won't make anything, but it is a beautiful and inspiring book. Maybe some day, I'll borrow the book back and try something myself.
having eaten at Chef Dufresne's first restaurant 71 Clinton St. It was very apparent that a star chef was on the rise. I sadly moved away from NYC before WD-50 opened and never had a chance to eat there. This book brings the philosophy and greatness of the Chef's vision. This is great for ideas and for advanced cooks.
O.K. Yes, there are special things needed for a number of recipes - BUT - the simplicity of execution is amazing. I have several books which are impossible to follow for the home cook and this is far more approachable than other New York restaurant cookbooks.
Excellent mentality and great innovation.Recipes that goes beyond traditional cooking but at the same time respecting the guest.A must read for every cook.
Great cookbook, fantastic photos! Love Eric as a food photographer!
I decided to make cooking my profession in 2005. I learned the fundamentals through my chef's passion inspiring me. The first cookbook I got (that wasn't provided by culinary school) was The French Laundry Cookbook which added to my inspiration. In 2006 I went to wd-50 for the first time and my mind was blown. The flavors, textures and presentation was beyond my comprehension at the time and it made me look at cooking in a new way, but wasn't yet ready to attempt. In 2008 I went there again with a friend. We only ordered appetizers and entrées, but Chef Dufresne wouldsend us dishes from the tasting menu in between courses, free of charge. The next day, I was determined to figure out the madness behind the eggs benedict. I spent that weekend figuring out how to deep fry hollandaise. Once I did, I ultimately ripped it off and served it as an amuse bouche where I work. That helped me develop my own dishes for the menu, where I would use familiar flavor combinations prepared in a new way (at the time). Reading this book provides more inspiration with the beautiful pictures and the initial ideas behind them. wd-50 may be gone, but will never be forgotten.
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