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...

"An absorbing self‐portrait of an exceptional cook." Harold McGee

Daniel Patterson is the head chef/owner of Coi in San Francisco, one of America s most celebrated restaurants. Patterson mixes modern culinary techniques with local ingredients to create imaginative dishes that speak of place, memory, and emotion. His approach has earned him five James Beard nominations and winner of the James Beard Award s "Best Chef of the West" 2014, two Michelin stars, and a worldwide reputation for pioneering a new kind of Californian cuisine.

Now, in his new book "Coi: Stories and Recipes,"...