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A Very Serious Cookbook: Contra Wildair. Jeremiah Stone, Fabian von Hauske, Alison Roman, Ariane Spanier

A-Very-Serious-Cookbook-Contra.pdf
ISBN: 9780714876023 | 256 pages | 7 Mb

• A Very Serious Cookbook: Contra Wildair
• Jeremiah Stone, Fabian von Hauske, Alison Roman, Ariane Spanier
• Page: 256
• Format: pdf, ePub, fb2, mobi
• ISBN: 9780714876023
• Publisher: Phaidon Press

Free audio book downloads online A Very Serious Cookbook: Contra Wildair 9780714876023 by Jeremiah Stone, Fabian von Hauske, Alison Roman, Ariane Spanier (English literature)

A Very Serious Cookbook: Contra Wildair by Jeremiah Stone, Fabian von Hauske, Alison Roman 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.

A Very Serious Cookbook: Contra Wildair - 9780714876023 - ATRIL
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How Jeremiah Stone and Fabian von Hauske of New York's Contra sum up Contra, and its adjacent wine bar Wildair, might serve tilefish in a and what they've got planned for their forthcoming Phaidon book. Nilsson's remote Swedish restaurant Faviken must have been a very rewarding experience. Greenmarket Signings — Food Book Fair
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