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A Very Serious Cookbook
Contra Wildair
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The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabian 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 distinct...
The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabian 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 Appetit, and Eater, among many others.
Dies ist die Geschichte von zwei Orten, zwei Köchen und einer Vision. Die Chefköche Jeremiah Stone und Fabián von Hauske zeigen mit dem Restaurant Contra und der Weinbar Wildair die Zukunft der modernen Gastronomie - coole Köche, die an entspannten Orten einfallsreiche, moderne und gehobene Speisen zubereiten. Herzhafte Gerichte mit saisonalen Zutaten vereinen sich in ungewöhnlichen Kombinationen in Geschmack und Textur.
Dies ist die Geschichte von zwei Orten, zwei Köchen und einer Vision. Die Chefköche Jeremiah Stone und Fabián von Hauske zeigen mit dem Restaurant Contra und der Weinbar Wildair die Zukunft der modernen Gastronomie - coole Köche, die an entspannten Orten einfallsreiche, moderne und gehobene Speisen zubereiten. Herzhafte Gerichte mit saisonalen Zutaten vereinen sich in ungewöhnlichen Kombinationen in Geschmack und Textur.
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