A Very Serious Cookbook: Contra Wildair

A Very Serious Cookbook: Contra Wildair

<p><b>The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair.</b></p><p>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.</p><p><i>A Very Serious Cookbook: Contra Wildair</i> 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.</p><p>Contra and Wildair have received several Best New Restaurant nods and major acclaim from the <i>New York Times</i>, <i>Saveur</i>, <i>Bon Appétit</i>, and Eater, among many others.</p>